Abstract.
High pressure treatment of solutions of β-lactoglobulin (β-Lg) or β-casein (β-Cn) in the presence of microbial transglutaminase for 90 min at 40 °C resulted in an enzyme-induced oligomerization of the proteins at a pressure of 400 MPa. After analogous high-pressure treatment of a solution containing β-Lg and β-Cn, the formation of dimers and trimers consisting of β-Cn crosslinked with β-Lg was demonstrated by SDS-PAGE and immunoblotting for the first time. The formation of such heterologous oligomers offers the possibility of directly affecting the functional properties of the proteins and reveals new technological possibilities in food production.
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Lauber, S., Krause, I., Klostermeyer, H. et al. Microbial transglutaminase crosslinks β-casein and β-lactoglobulin to heterologous oligomers under high pressure. Eur Food Res Technol 216, 15–17 (2003). https://doi.org/10.1007/s00217-002-0597-8
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DOI: https://doi.org/10.1007/s00217-002-0597-8