Transglutaminase (TG enzyme) was introduced to modify gelatin to prepare microgels, rheology, ζ potential and microstructure of gelatin microgels stabilized Pickering emulsions with different TG enzyme crosslinking degrees were carried out to study the effect of different TG enzyme crosslinking degrees on the rheology properties of emulsion.The results revealed that the crosslinking degree of gelatin microgels (1.85%-12.25%) can be effectively regulated by TG enzyme addition amount.Rheological results demonstrated that, the apparent viscosity and yield stress (2.10-4.47 Pa) both increased, the loss factor decreased, and the recovery rate of temperature cycle test increased from 28.2% to 75.6% with the increase of crosslinking degree.The rheological results indicated that the continuous phase of gelatin microgel stabilized emulsions formed a stronger gel network structure when the crosslinking degree exceeded 6.85%.In addition, the ζ potential of the emulsion increased with the increase of crosslinking degree, implying the enhancement of electrostatic repulsion between droplets, and the higher electrostatic repulsion was conducive to the formation of continuous phase network structure.The results of emulsion microstructure showed that with the increase of crosslinking degree, the interfacial protein increased and formed a dense interfacial film, and the interaction between droplets was enhanced to form a stronger gel network structure, thus improving the stability of the emulsion in the perspective of continuous phase.Therefore, the TG cross-linked gelatin microgel Pickering emulsions are more stable, which provides a theoretical basis for the application of gelatin microgel in food.
LIU Yingjie
,
XIA Mengsi
,
DAI Hongjie
,
FENG Xin
,
YU Yong
,
ZHU Hankun
,
MA Liang
,
ZHANG Yuhao
. Effect of different crosslinking degrees of transglutaminase on the interface properties and rheological behavior of gelatin microgel Pickering emulsion[J]. Food and Fermentation Industries, 2024
, 50(15)
: 79
-86
.
DOI: 10.13995/j.cnki.11-1802/ts.037539
[1] BINKS B P.Particles as surfactants—Similarities and differences[J].Current Opinion in Colloid & Interface Science, 2002, 7(1-2):21-41.
[2] FENG X, DAI H J, MA L, et al.Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles:Influence of the nanoparticles concentration[J].Colloids and Surfaces.B, Biointerfaces, 2020, 196:111294.
[3] 王欣欣, 吴霞, 李德富, 等.明胶纳米颗粒稳定的Pickering乳液的制备及表征[J].食品与发酵工业, 2023, 49(1):124-131.
WANG X X, WU X, LI D F, et al.Preparation and characterization of Pickering emulsion stabilized by gelatin nanoparticles[J].Food and Fermentation Industries, 2023, 49(1):124-131.
[4] FENG X, DAI H J, MA L, et al.Food-grade gelatin nanoparticles:Preparation, characterization, and preliminary application for stabilizing Pickering emulsions[J].Foods, 2019, 8(10):479.
[5] DU J, DAI H J, WANG H X, et al.Preparation of high thermal stability gelatin emulsion and its application in 3D printing[J].Food Hydrocolloids, 2021, 113:106536.
[6] DICKINSON E.Use of nanoparticles and microparticles in the formation and stabilization of food emulsions[J].Trends in Food Science & Technology, 2012, 24(1):4-12.
[7] LIU F, TANG C H.Phytosterol colloidal particles as Pickering stabilizers for emulsions[J].Journal of Agricultural and Food Chemistry, 2014, 62(22):5133-5141.
[8] XIAO J, WANG X A, PEREZ GONZALEZ A J, et al.Kafirin nanoparticles-stabilized Pickering emulsions:Microstructure and rheological behavior[J].Food Hydrocolloids, 2016, 54:30-39.
[9] KWAK H W, PARK J, YUN H, et al.Effect of crosslinkable sugar molecules on the physico-chemical and antioxidant properties of fish gelatin nanofibers[J].Food Hydrocolloids, 2021, 111:106259.
[10] FANG M, XIONG S, HU Y, et al.In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase)[J].Food Hydrocolloids, 2019,95:152-160.
[11] NIU F, NIU D, ZHANG H, et al.Ovalbumin/gum arabic-stabilized emulsion:Rheology, emulsion characteristics, and Raman spectroscopic study[J].Food Hydrocolloids, 2016,52:607-614.
[12] DING X Y, ZENG N, ZHANG G W, et al.Influence of transglutaminase-assisted ultrasound treatment on the structure and functional properties of soy protein isolate[J].Journal of Food Processing and Preservation, 2019,43(11):e14203.
[13] JO Y J, CHU Y F, CHEN L Y.Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins[J].Food Research International, 2023, 172:113203.
[14] MARTIN-PIÑERO M J, GARCÍA M C, MUÑOZ J, et al.Influence of the welan gum biopolymer concentration on the rheological properties, droplet size distribution and physical stability of thyme oil/W emulsions[J].International Journal of Biological Macromolecules, 2019, 133:270-277.
[15] WANG H X, HU L D, PENG L, et al.Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application[J].Food Chemistry, 2022, 378:132088.
[16] MALDONADO-ROSAS R, TEJADA-ORTIGOZA V, CUAN-URQUIZO E, et al.Evaluation of rheology and printability of 3D printing nutritious food with complex formulations[J].Additive Manufacturing, 2022, 58:103030.
[17] ZHANG P, BAO Z Y, WANG H, et al.Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel[J].Food Hydrocolloids, 2022, 131:107782.
[18] DJOULLAH A, HUSSON F, SAUREL R.Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment[J].Food Hydrocolloids, 2018, 77:636-645.
[19] LEVY R, OKUN Z, DAVIDOVICH-PINHAS M, et al.Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product[J].Food Hydrocolloids, 2021, 113:106442.
[20] CHEN Y F, GAO X J, SU W M, et al.Insight into transglutaminase cross-linking induced gel strength and thermal stability improving of gelatin-based emulsion-filled gels[J].International Journal of Food Science & Technology, 2023, 58(6):2909-2920.
[21] HU L, DING F, LIU W, et al.Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing[J].Food Hydrocolloids, 2022,132:107851.
[22] CAO C A, FENG Y Y, KONG B H, et al.Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation[J].International Journal of Biological Macromolecules, 2021, 172:429-438.
[23] CHEN Y F, SUN Y, MENG Y L, et al.Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil-water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions[J].Food Chemistry, 2023, 408:135147.
[24] ZOU Y, GUO J, YIN S W, et al.Pickering emulsion gels prepared by hydrogen-bonded zein/tannic acid complex colloidal particles[J].Journal of Agricultural and Food Chemistry, 2015, 63(33):7405-7414.
