Authors
Fei Li, Han Wang, Mingzhang Zhao, Chenyue Hou, Zhanmei Jiang, Juncai Hou
Published in
Food research international (Ottawa, Ont.). Volume 242. Issue Pt 1. Pages 119845. Oct 31, 2026. Epub Jun 25, 2026.
Abstract
In-depth research has been conducted on the modification of proteins using COS with TG as a catalyst. However, the effect of different COS concentrations on TG-catalyzed COS-WPI has not been elucidated. This study investigated the effects of varying COS concentrations (0-50 mg/mL) on the reaction properties, interfacial characteristics, and biological activities of TG-catalyzed WPI. SDS-PAGE analysis revealed that increasing COS concentration remarkably inhibited formation of the macromolecular aggregates at 180 kDa in the TG-catalyzed WPI. Compared with WPI, as the COS concentration increased from 0 to 50 mg/mL, the α-glucosidase inhibitory activity, xanthine oxidase inhibitory activity, DPPH free radical scavenging capacity of TG-catalyzed COS-WPI were gradually enhanced (P < 0.05). Principal component analysis and heat maps showed that at 50 mg/mL COS, the TG-catalyzed WPI exhibited the optimal biological activities, at 30 mg/mL COS exhibited the optimal interfacial properties. This work first discovered that COS concentration was negatively related with TG-crosslinked WPI aggregates. Additionally, combination of COS and TG would be effective approach to provide protein-based ingredients with high bioactivity and interfacial properties for the food industry.
PMID:
42629075
Bibliographic data and abstract were imported from PubMed on 22 Aug 2026.
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