Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties

In this study, gelatin microgels with various crosslinking degrees were facilely fabricated through moderate transglutaminase (TGase) crosslinking. The influences of crosslinking degree on the surface and interface properties of gelatin microgels were investigated. Furthermore, the influence on the stability of gelatin microgels emulsions was also explored. The crosslinking degree of gelatin microgels was gradually increased from 1.85% to 12.25% and positively correlated with the addition amount of TGase. With the increase of crosslinking degree, the high molecular weight components in gelatin microgels increased, and the wettability (32°–81°) and surface hydrophobicity of gelatin microgels gradually increased. The interfacial protein content also increased with the increase of crosslinking degree and reached equilibrium as the crosslinking degree exceeded 6.85%. The results of interfacial dynamic adsorption and interfacial dilatational viscoelasticity demonstrated the formation of a dense and strong interfacial structure, especially at relatively higher crosslinking degree (>6.85%). The liquid chromatography-tandem mass spectrometry (LC-MS/MS) results confirmed that TGase crosslinking increased the crosslinking between α2 chain in gelatin molecular chains, thus enhancing interfacial interaction and regulating interface microstructure. TGase crosslinking effectively improved the physical stabilities of gelatin microgel emulsions, suggesting a dominant contribution of the adjusted interface properties of gelatin microgels by moderate TGase crosslinking.