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Ultrasound-Triggered Transglutaminase-Catalyzed Egg White-Bovine Gelatin Composite Hydrogel: Physicochemical and Rheological Studies Publisher



Bashash M1 ; Varidi M1 ; Varshosaz J2
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
  2. 2. Department of Pharmaceutics, School of Pharmacy and Novel Drug Delivery Systems Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Innovative Food Science and Emerging Technologies Published:2022


Abstract

The present paper investigated gel properties and secondary structures of egg white-bovine gelatin composite hydrogels with different mass ratios upon ultrasound and transglutaminase pretreatment. The free sulfhydryl content increased with increasing gelatin in proteins mass ratio; however, longer probe sonication had an opposite effect on free sulfhydryl content and hydrogel solubility. The hydrogel solubility data revealed that proteins ratio and the pretreatment conditions (ultrasound duration and transglutaminase concentration) determined the contribution of non-covalent bonds (including electrostatic bonds, hydrogen bonds, and hydrophobic interactions) and covalent bonds (i.e., S[sbnd]S bridges) in the formation of composite hydrogels. Moreover, the hardness and storage modulus of hydrogels were improved with increasing gelatin in proteins mass ratio and ultrasound duration. Based on Fourier transform infrared spectroscopy and rheological data, helical structures had a great portion in composite hydrogels. Finally, the microstructure investigations showed that hydrogels formed the most porous structures at 50E:50G and 40E:60G (E: egg, G: gelatin) mass ratios. © 2022 Elsevier Ltd
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