Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties
This study investigated the effects of sequential enzymatic hydrolysis using Alcalase, followed by transglutaminase conjugation on the secondary and tertiary structures, hydrophobicity, free amine content, protein-protein interactions, and functional properties of zein. Fourier-transform infrared sp...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008459 |
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| author | Adieh Anvar Mohammad Hossein Azizi Hassan Ahmadi Gavlighi |
| author_facet | Adieh Anvar Mohammad Hossein Azizi Hassan Ahmadi Gavlighi |
| author_sort | Adieh Anvar |
| collection | DOAJ |
| description | This study investigated the effects of sequential enzymatic hydrolysis using Alcalase, followed by transglutaminase conjugation on the secondary and tertiary structures, hydrophobicity, free amine content, protein-protein interactions, and functional properties of zein. Fourier-transform infrared spectroscopy showed that the most significant secondary structural changes, characterized by a decrease in α-helix content and an increase in β-turns, occurred at a higher degree of hydrolysis. At a 2 % degree of hydrolysis, it revealed notable emulsifying activity (65.96 m2/g), while at 5 % hydrolysis, it achieved the highest solubility (75.06 %). Additionally, the zein hydrolysate with a 7 % hydrolysis degree, treated with transglutaminase, demonstrated improved H0 values (2992.33), enhanced foam capacity (65.95 %), and increased solubilized protein content in a dithiothreitol extractant (31.35 %). Meanwhile, native zein treated with transglutaminase showed the highest water holding capacity (4.47 g/g). Overall, the combined enzymatic approach modified zein structure and properties, suggesting potential for improving functionality in plant-based food applications. |
| format | Article |
| id | doaj-art-0834db1ee88d4ce8b86698db61161ceb |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-0834db1ee88d4ce8b86698db61161ceb2024-12-13T11:01:59ZengElsevierFood Chemistry: X2590-15752024-12-0124101957Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional propertiesAdieh Anvar0Mohammad Hossein Azizi1Hassan Ahmadi Gavlighi2Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, IranCorresponding authors.; Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, IranCorresponding authors.; Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, IranThis study investigated the effects of sequential enzymatic hydrolysis using Alcalase, followed by transglutaminase conjugation on the secondary and tertiary structures, hydrophobicity, free amine content, protein-protein interactions, and functional properties of zein. Fourier-transform infrared spectroscopy showed that the most significant secondary structural changes, characterized by a decrease in α-helix content and an increase in β-turns, occurred at a higher degree of hydrolysis. At a 2 % degree of hydrolysis, it revealed notable emulsifying activity (65.96 m2/g), while at 5 % hydrolysis, it achieved the highest solubility (75.06 %). Additionally, the zein hydrolysate with a 7 % hydrolysis degree, treated with transglutaminase, demonstrated improved H0 values (2992.33), enhanced foam capacity (65.95 %), and increased solubilized protein content in a dithiothreitol extractant (31.35 %). Meanwhile, native zein treated with transglutaminase showed the highest water holding capacity (4.47 g/g). Overall, the combined enzymatic approach modified zein structure and properties, suggesting potential for improving functionality in plant-based food applications.http://www.sciencedirect.com/science/article/pii/S2590157524008459Foam capacityHydrolysisSolubilityTransglutaminaseZein |
| spellingShingle | Adieh Anvar Mohammad Hossein Azizi Hassan Ahmadi Gavlighi Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties Food Chemistry: X Foam capacity Hydrolysis Solubility Transglutaminase Zein |
| title | Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties |
| title_full | Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties |
| title_fullStr | Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties |
| title_full_unstemmed | Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties |
| title_short | Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties |
| title_sort | enhancing zein functionality through sequential limited alcalase hydrolysis and transglutaminase treatment structural changes and functional properties |
| topic | Foam capacity Hydrolysis Solubility Transglutaminase Zein |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008459 |
| work_keys_str_mv | AT adiehanvar enhancingzeinfunctionalitythroughsequentiallimitedalcalasehydrolysisandtransglutaminasetreatmentstructuralchangesandfunctionalproperties AT mohammadhosseinazizi enhancingzeinfunctionalitythroughsequentiallimitedalcalasehydrolysisandtransglutaminasetreatmentstructuralchangesandfunctionalproperties AT hassanahmadigavlighi enhancingzeinfunctionalitythroughsequentiallimitedalcalasehydrolysisandtransglutaminasetreatmentstructuralchangesandfunctionalproperties |