Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties

• Published in: Food and bioproducts processing Vol. 139; pp. 204 - 215
• Main Authors: Kim, Woojeong, Wang, Yong, Ye, Qianyu, Yao, Yin, Selomulya, Cordelia
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2023
• Subjects: biobased products; crosslinking; disulfides; droplet size; emulsions; Encapsulation; Enzymatic cross-linking; hydrophobicity; lipophilicity; Pea protein; peas; Protein interaction; separation; whey; Whey protein; β-carotene; Encapsulation; β-carotene; Enzymatic cross-linking; Whey protein; Protein interaction; Pea protein

Improving the functionality of commercial plant proteins is essential for food application. Here an alternative strategy is provided to modify the structure of pea protein by microbial transglutaminase-induced cross-linking with whey protein for enhancing emulsifying and encapsulation properties. Th...