Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment
A glucono-δ-lactone induced gel was prepared using transglutaminase cross-linked black bean protein-whey protein to deliver riboflavin. Ultrasound pretreatment was found to positively affected gels’ hardness, water holding capacity and elasticity. The hardness and elasticity of protein gel pretreate...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724004012 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841546010619281408 |
|---|---|
| author | Yuexin Liu Yichen Zhang Fengjuan Dong Qingkui Zhao Shuang Zhang Chen Tan |
| author_facet | Yuexin Liu Yichen Zhang Fengjuan Dong Qingkui Zhao Shuang Zhang Chen Tan |
| author_sort | Yuexin Liu |
| collection | DOAJ |
| description | A glucono-δ-lactone induced gel was prepared using transglutaminase cross-linked black bean protein-whey protein to deliver riboflavin. Ultrasound pretreatment was found to positively affected gels’ hardness, water holding capacity and elasticity. The hardness and elasticity of protein gel pretreated by ultrasound at 360 W were the best, and the water holding capacity of protein gel pretreated by ultrasound at 480 W was the best. These improvements could be attributed to the enhanced hydrophobic interactions and disulfide bonds between proteins by ultrasound pretreatment, which could facilitate a dense network structure, as observed by scanning electron microscope. The dense network of ultrasound-pretreated protein gel effectively protected the riboflavin, and the riboflavin release was reduced by 52 % during gastric digestion for the gel produced at ultrasound power of 360 W, enabling a large amount of riboflavin for absorption and utilization in the intestine. These findings will guide the design of double protein complex gels, providing possible avenues for use as carriers of biologically active substances such as riboflavin. |
| format | Article |
| id | doaj-art-bb919c6eb92e4b0c9d20f3e00133aba9 |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-bb919c6eb92e4b0c9d20f3e00133aba92025-01-11T06:38:40ZengElsevierUltrasonics Sonochemistry1350-41772025-01-01112107152Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatmentYuexin Liu0Yichen Zhang1Fengjuan Dong2Qingkui Zhao3Shuang Zhang4Chen Tan5College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaResearch and Product Development Center, Shandong Guohong Biotechnology Company Limited, Liaocheng, Shandong 252899, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Corresponding authors.School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Corresponding authors.A glucono-δ-lactone induced gel was prepared using transglutaminase cross-linked black bean protein-whey protein to deliver riboflavin. Ultrasound pretreatment was found to positively affected gels’ hardness, water holding capacity and elasticity. The hardness and elasticity of protein gel pretreated by ultrasound at 360 W were the best, and the water holding capacity of protein gel pretreated by ultrasound at 480 W was the best. These improvements could be attributed to the enhanced hydrophobic interactions and disulfide bonds between proteins by ultrasound pretreatment, which could facilitate a dense network structure, as observed by scanning electron microscope. The dense network of ultrasound-pretreated protein gel effectively protected the riboflavin, and the riboflavin release was reduced by 52 % during gastric digestion for the gel produced at ultrasound power of 360 W, enabling a large amount of riboflavin for absorption and utilization in the intestine. These findings will guide the design of double protein complex gels, providing possible avenues for use as carriers of biologically active substances such as riboflavin.http://www.sciencedirect.com/science/article/pii/S1350417724004012Black bean proteinWhey proteinTransglutaminaseUltrasoundGelRiboflavin delivery |
| spellingShingle | Yuexin Liu Yichen Zhang Fengjuan Dong Qingkui Zhao Shuang Zhang Chen Tan Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment Ultrasonics Sonochemistry Black bean protein Whey protein Transglutaminase Ultrasound Gel Riboflavin delivery |
| title | Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment |
| title_full | Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment |
| title_fullStr | Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment |
| title_full_unstemmed | Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment |
| title_short | Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment |
| title_sort | preparation and application of glucono δ lactone induced gel of transglutaminase cross linked black bean protein isolate whey protein isolate effect of ultrasound pretreatment |
| topic | Black bean protein Whey protein Transglutaminase Ultrasound Gel Riboflavin delivery |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724004012 |
| work_keys_str_mv | AT yuexinliu preparationandapplicationofgluconodlactoneinducedgeloftransglutaminasecrosslinkedblackbeanproteinisolatewheyproteinisolateeffectofultrasoundpretreatment AT yichenzhang preparationandapplicationofgluconodlactoneinducedgeloftransglutaminasecrosslinkedblackbeanproteinisolatewheyproteinisolateeffectofultrasoundpretreatment AT fengjuandong preparationandapplicationofgluconodlactoneinducedgeloftransglutaminasecrosslinkedblackbeanproteinisolatewheyproteinisolateeffectofultrasoundpretreatment AT qingkuizhao preparationandapplicationofgluconodlactoneinducedgeloftransglutaminasecrosslinkedblackbeanproteinisolatewheyproteinisolateeffectofultrasoundpretreatment AT shuangzhang preparationandapplicationofgluconodlactoneinducedgeloftransglutaminasecrosslinkedblackbeanproteinisolatewheyproteinisolateeffectofultrasoundpretreatment AT chentan preparationandapplicationofgluconodlactoneinducedgeloftransglutaminasecrosslinkedblackbeanproteinisolatewheyproteinisolateeffectofultrasoundpretreatment |