乳铁蛋白
组织谷氨酰胺转胺酶
多糖
化学
机制(生物学)
生物化学
食品科学
功能性食品
微生物学
生物
酶
哲学
认识论
作者
Kangning Wang,Hui Sun,Jiahui Wang,Zhengwei Cui,Jiayi Hou,Fuping Lu,Yihan Liu
标识
DOI:10.1016/j.foodchem.2024.139835
摘要
Lactoferrin (LF) with various biological functions demonstrates great application potential. However, its application was restricted by its poor gelation and instability. The aim of this work was to explore the effect of microbial transglutaminase (MTGase) and Tremella fuciformis polysaccharide (TP) on the functional properties of LF. The formation of a self-supporting LF gel could be induced by MTGase through generating covalent crosslinks between the LF protein molecules. Meanwhile, TP was introduced into the gel system to improve the strength of LF-TP composite gels by enhancing non-covalent interactions such as hydrogen bond and electrostatic interactions during gel formation. Additionally, the LF-TP composite gel exhibited outstanding functional characteristics such as gastrointestinal digestive stability and antioxidant property. This work clarified the mechanism on MTGase and TP-mediated modification of lactoferrin, offered a novel strategy to increase the functional characteristics of LF, and enlarged the application range of LF and TP.
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