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Modulation of whey protein-kappa carrageenan hydrogel properties via enzymatic protein modification

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Abstract

Treatment of whey protein isolate (WPI; 1 to 25% w/w) in heated κ-carrageenan (KC; 2% w/w) slurries with protease and/or transglutaminase modulated the properties of the hydrogels formed after cooling. Observation of peak compression stress and strain at gel rupture showed WPI incorporation at 1, 5 and 10% (w/w) significantly reduced the strength and deformability of 2% (w/w) KC gels. Treatment of WPI solutions in KC slurries with Alcalase 2.4L was shown by both SDS-Page and size exclusion HPLC to reduce protein/peptide molecular weight distributions below 10 kDa, with large portions below 1 kDa. This peptide size reduction within the KC matrix produced more translucent gels with a more organized wall and cell structure as observed by SEM, which resulted in gels with observed rupture stress/strain levels similar to 2% KC alone. Transglutaminase treatment of WPI-KC slurries showed the reverse behavior, reducing gel translucency, strength and deformability. At these loadings, WPI-KC gel strength/deformability appears to relate decreasing peptide size to gel behavior trending towards KC-only gels; suggesting peptide size modulation in protein-carbohydrate complexes will allow significant tailoring of texture for the delivery of protein/peptide rich gelled products.

Graphical abstract: Modulation of whey protein-kappa carrageenan hydrogel properties via enzymatic protein modification

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Publication details

The article was received on 28 Sep 2017, accepted on 18 Mar 2018 and first published on 19 Mar 2018


Article type: Paper
DOI: 10.1039/C7FO01510K
Citation: Food Funct., 2018, Advance Article
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    Modulation of whey protein-kappa carrageenan hydrogel properties via enzymatic protein modification

    M. J. Selig, B. N. Dar, A. Kierulf, R. Ravanfar, S. S. H. Rizvi and A. Abbaspourrad, Food Funct., 2018, Advance Article , DOI: 10.1039/C7FO01510K

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