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Hydrogen peroxide and ferulic acid-mediated oxidative cross-linking of casein catalyzed by horseradish peroxidase and the impacts on emulsifying property and microstructure of acidified gel


J Li
T Li
X Zhao

Abstract

Horseradish peroxidase (HRP, EC 1.11.1.7) was used in this study to catalyze oxidative cross-linking of casein in the presence of hydrogen peroxide and cross-linker ferulic acid. Cross-linking of casein was demonstrated by sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and ultraviolet absorbance analysis. Oxidative cross-linked casein mediated by hydrogen peroxide and ferulic acid was prepared at casein concentration of 5% (w/ w), HRP addition of 3 mkat·g-1 proteins, ferulic acid addition of 6 mmol·l-1, 3% (w/w) H2O2 addition of 1 ml, reaction temperature 37°C and reaction time 3 h. Analysis results showed that the emulsifying activity index and emulsifying stability index of cross-linked casein prepared were enhanced compared to that of untreated casein totally. Microstructure of chemical acid-induced gel of cross-linked casein was observed under scanning electron microscopy and appeared to be more compact and uniform than that of casein. Hydrogen peroxide and ferulic acid-mediated oxidative cross-linking of casein catalyzed by horseradish peroxidase might have a beneficial to the emulsifying property or gelation of casein.

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eISSN: 1684-5315