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Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions

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Abstract

Peanut protein is widely consumed in many countries of the world. The effects of transglutaminase (TGase)-induced cross-linking on the functional properties of peanut protein fractions of arachin and conarachin were investigated. TGase promoted protein cross-linking and caused lower protein solubility. SDS-PAGE and high-performance size exclusion chromatography displayed that larger polymers or aggregates were formed during TGase treatment and the conarachin fraction was more susceptible to cross-linking than arachin. Conarachin has higher surface hydrophobicity (H 0) and emulsifying properties than arachin. TGase incubation led to decrease in total free SH content and increase in exposed SH and H 0 before 90 min treatment, suggesting unfolding of the protein molecules. The emulsifying properties for conarachin were also progressively improved by TGase treatment before 90 min, which was consistent with the change of H 0. This study presented the variance in structure and emulsifying properties changes between arachin and conarachin fractions and their functional properties change caused by TGase cross-linking.

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Acknowledgements

The authors gratefully acknowledge the financial support obtained from Chinese National Natural Science Fund (31601503 and 31301454), Special fund for basic scientific research business of Central Public Research Institutes (2015TS29), the Fundamental Research Funds for the Central Universities (201616308) and Open fund of Key Laboratory of Aquatic Products Processing of Ministry of Agriculture (NYJG201511).

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Authors and Affiliations

  1. Key Laboratory of Aquatic Products Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China

    Chaoying Qiu, Xiao Hu, Laihao Li & Xianqing Yang

  2. Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China

    Chaoying Qiu

  3. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China

    Mouming Zhao & Jiaoyan Ren

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  1. Chaoying Qiu
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  2. Xiao Hu
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  3. Laihao Li
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  4. Xianqing Yang
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  5. Mouming Zhao
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Correspondence to Xiao Hu.

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Qiu, C., Hu, X., Li, L. et al. Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions. Eur Food Res Technol 243, 913–920 (2017). https://doi.org/10.1007/s00217-016-2804-z

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  • DOI: https://doi.org/10.1007/s00217-016-2804-z

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