ArticleUltrasonics sonochemistry2025
Effect of ultrasound combined with TGase-type glycation on the structure, physicochemical, and functional properties of casein hydrolysate.
Article in Ultrasonics sonochemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Transglutaminase-mediated glycosylation of whey protein isolate with glucosamine: effects on structure, functional properties, and intestinal barrier function.Food chemistry: X · 2026Article
- Novel high internal phase emulsions stabilized by TGase-catalyzed glycosylated pea protein isolates: Formation, stability, and properties.Food chemistry: X · 2026Article
- Transglutaminase-mediated glycosylation improves the physicochemical properties and in vitro hypolipidemic activity of oyster peptides.Food chemistry: X · 2026Article
- Ultrasound-assisted enzymatic modification: An approach to enhance the quality and functionality of camel milk hydrolysates.Ultrasonics sonochemistry · 2026Article
- Ultrasound enhanced the conjugation of epigallocatechin gallate on whey protein isolate and its influence on the emulsifying property and allergenicity.Frontiers in nutrition · 2025Article
- Enhanced delivery potential for lipophilic bioactive compounds of β-lactoglobulin-hyaluronic acid-chlorogenic acid ternary nanocomplexes.Current research in food science · 2025Article
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3 authors.
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Abstract
This study investigated the effects of transglutaminase (TGase)-type glycation combined with ultrasound treatment on the structure, physicochemical properties, and functional properties of casein hydrolysate (CH). The results showed that TGase-type glycation and ultrasound treatment changed the secondary structure and reduced the fluorescence intensity of CH. Structural analysis revealed the intermolecular covalent interactions between oligochitosan and CH, confirming the occurrence of TGase-type glycation. The microstructure indicated that after 200 W sonication treatment, the structure of glycated CH was expanded and the molecular flexibility was enhanced. In addition, glycated CH treated with ultrasound treatment exhibited superior solubility, foaming capacity, antioxidant activity, and thermal stability. This study provides new insights into the combination of TGase-type glycation and ultrasound treatment, which may improve the function of casein and further increase its application in the food industry.
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