TGase-induced crosslinking of mulberry leaf protein particles as stabilizer of high-internal-phase Pickering emulsions: characterization and stability.

• Tác giả: Zeyuan Deng, Hongyan Li, Han Peng, Yingshan Xie, Yanfang Yu, Bing Zhang, Mingze Zhi
• Ngôn ngữ: eng
• Thông tin xuất bản: England : Journal of the science of food and agriculture , 2025
• Bộ sưu tập: NCBI
• ID: 735008

Tóm tắt

BACKGROUND: Mulberry leaf protein (MLP) is a high-quality protein with significant nutritional value and functional properties. Enzymatic modification of proteins can enhance their functional properties by using proteases to covalently crosslink or hydrolyze proteins. This study investigates the potential of transglutaminase (TGase)-induced crosslinked MLP as an emulsifier in the formation of high-internal-phase Pickering emulsions. RESULTS: Crosslinked MLP samples were prepared with TGase concentrations ranging from 0 to 25 U g CONCLUSION: TGase-induced crosslinking enhances both the emulsifying activity and stability of MLP emulsions. © 2025 Society of Chemical Industry.