Ändra sökning
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Interfacial cross-linking of β-casein changes the structure of the adsorbed layer
VTT Technical Research Centre of Finland, Finland.
VTT Technical Research Centre of Finland, Finland.
Institute of Food Research, United Kingdom.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor. KTH Royal Institute of Technology, Sweden.ORCID-id: 0000-0001-7496-1101
2013 (Engelska)Ingår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 32, nr 2, s. 271-277Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

The mechanism of transglutaminase-induced cross-linking of interfacial β-casein layer was investigated in tetradecane/buffer system. Monolayer studies were carried out in a Langmuir trough, where incubation with the enzyme mostly affected the compression of the film through adsorption of transglutaminase to the interface. Interfacial shear rheology was used to follow the kinetics of formation of a visco-elastic film upon cross-linking. Substrate concentration affected the rate of the interfacial cross-linking, when enzyme was dosed per protein concentration. This was most likely due to the saturated substrate layer at the interface in all cases. SDS-PAGE revealed that most of the β-casein at the interface was not cross-linked by intermolecular links, but rather, intramolecular links were formed. Finally, studies of adsorbed β-casein layers on polystyrene beads revealed that cross-linking reduced the thickness of the adsorption layer from 11-12 nm to 8-9 nm. These results suggest that it may be mainly intra-molecular cross-linking which modifies the physical interactions of β-caseins at the interface resulting in a higher layer density and thus, formation of a visco-elastic network.

Ort, förlag, år, upplaga, sidor
2013. Vol. 32, nr 2, s. 271-277
Nyckelord [en]
β-Casein, Cross-linking, Interface, Rheology, Thickness
Nationell ämneskategori
Naturvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-26542DOI: 10.1016/j.foodhyd.2013.01.009Scopus ID: 2-s2.0-84874016803OAI: oai:DiVA.org:ri-26542DiVA, id: diva2:1053545
Anmärkning

A3079

Tillgänglig från: 2016-12-08 Skapad: 2016-12-08 Senast uppdaterad: 2021-11-30Bibliografiskt granskad

Open Access i DiVA

Fulltext saknas i DiVA

Övriga länkar

Förlagets fulltextScopus

Person

Blomberg, Eva

Sök vidare i DiVA

Av författaren/redaktören
Blomberg, Eva
Av organisationen
SP Kemi Material och Ytor
I samma tidskrift
Food Hydrocolloids
Naturvetenskap

Sök vidare utanför DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetricpoäng

doi
urn-nbn
Totalt: 31 träffar
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf