Article
Hematology
Lauren G. Poole, Anna K. Kopec, Matthew J. Flick, James P. Luyendyk
Summary: The study showed that TG2-dependent cross-linking alters the proinflammatory activity of surface-adhered fibrinogen, affecting cell activation and proinflammatory cytokine secretion.
JOURNAL OF THROMBOSIS AND HAEMOSTASIS
(2022)
Article
Materials Science, Multidisciplinary
Yujia Liu, Yu Long, Qingyui Wang, Chuncheng Hao, Qingquan Lei, Xiangjin Guo
Summary: The effect of different mass fractions of cross-linking agent on the cross-linking degree and electrical properties of cross-linked polyethylene was studied. The experimental results showed that when the mass fraction of DCP was 2.5 wt% and BIPB was 1.5 wt%, the cross-linking degree and breakdown field strength were the highest. Compared to BIPB, DCP as a cross-linking agent led to lower breakdown strength but higher conductivity due to the presence of more impurities and increased space charge accumulation.
MATERIALS RESEARCH EXPRESS
(2023)
Article
Food Science & Technology
Faezeh Ahrari, Maryam Yousefi, Zohreh Habibi, Mehdi Mohammadi
Summary: The preparation of cross-linked enzymes can be done through enzyme aggregation or crystallization followed by cross-linking using glutaraldehyde as a common linker. Isocyanide-based multi-component reactions (ICMRs) provide a one-step process to directly prepare cross-linked enzymes from their soluble forms. Cysteamine is introduced as a non-toxic alternative cross-linker in ICMR-implemented cross-linking reactions, demonstrating improved immobilization yields and enzyme activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Wanli Zhang, Sara Hedayati, Mohammad Tarahi, Asli Can Karaca, Milad Hadidi, Elham Assadpour, Seid Mahdi Jafari
Summary: The development of biodegradable food packaging films is a necessary and sustainable trend, driven by environmental pollution and health hazards caused by plastic packaging. Transglutaminase (TG) can significantly improve the physical and mechanical properties of protein-based films, mainly in terms of water resistance, barrier properties, mechanical properties, and thermal stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Ping Tong, Xiaoqian Xu, Ke Liu, Hongbing Chen, Jinyan Gao
Summary: In this study, the impact of denatured pre-treatments on OVA cross-linking and the combined effect of pre-treatment and cross-linking on OVA structure, allergenicity, and functional properties were evaluated. It was found that heating at 100 degrees C for 5 min or using 0.5% SDS as pre-treatment significantly promoted the cross-linking reaction and altered the properties of OVA. Comparatively, heating at 100 degrees C for 5 min was more effective in reducing the potential allergenicity of OVA when assisted with enzymatic cross-linking.
Article
Polymer Science
Maud Formanek, Lorenzo Rovigatti, Emanuela Zaccarelli, Francesco Sciortino, Angel J. Moreno
Summary: Through Langevin dynamics simulations, it has been found that the competition between intra- and intermolecular bonds at finite concentration depends on a delicate balance of various entropic contributions, leading to a density-dependent effective valence. System-spanning networks are formed at relatively low monomer densities, with the size of the polymers also influenced by the formation of intermolecular bonds at long bond lifetimes.
Article
Food Science & Technology
Bing-Yi Hou, Be-Jen Wang, Yih-Ming Weng
Summary: To enhance mechanical properties and antimicrobial activity, novel active tilapia collagen (TC) films were prepared by using transglutaminase (TGase) as a cross-linking agent and lysozyme (LYS) as an antimicrobial agent. The addition of LYS increased the opacity of TC films, while maintaining their visual appearance. TGase cross-linking significantly improved the water vapor permeability, tensile strength, and Young's modulus of TC films, but decreased their elongation at break. Moreover, LYS incorporation endowed TC films with antimicrobial activity against various bacteria.
Article
Chemistry, Applied
Guobin Zhu, Yueqin Li, Li Xie, Huizi Sun, Zhi Zheng, Fengru Liu
Summary: Enzymatic cross-linking combined with ultrasound was used to improve the oil adsorption capacity of chickpea protein. The results showed that this treatment increased oil adsorption capacity, surface hydrophobicity, zeta potential, and emulsification performance. Enzymatic cross-linking decreased the content of free sulfhydryl group and emulsifying stability while increasing the particle size and content of disulfide bonds, whereas ultrasound treatment had the opposite effects. Fourier Transform Infrared Spectroscopy revealed that the protein structure became more loose and disordered after treatment.
Article
Agriculture, Multidisciplinary
Qian Liu, Heping Cui, Bertrand Muhoza, Emmanuel Duhoranimana, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Summary: Low-environment-sensitive nanoparticles were prepared by enzymatic cross-linking of dextran-grafted whey protein isolate and chondroitin sulfate. Transglutaminase (TG) and laccase cross-linking effects on nanoparticle stability were investigated. TG cross-linking and grafted dextran contributed to stability against environmental conditions, while laccase treatment did not enhance stability.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Jiaping Liu, Yaqiong Zhang, Songzhe He, Aimei Zhou, Boyan Gao, Mengyu Yan, Liangli (Lucy) Yu
Summary: The study optimized the microbial transglutaminase-catalyzed reaction to prepare crosslinked sodium caseinate, characterized as having different structural and property characteristics compared to sodium caseinate, and found that it could be used as a stabilizer for zein nanoparticles, improving stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Electrical & Electronic
Xi Zhu, Yi Yin, Suman Peng, Jiandong Wu, Wenpeng Li, Xin Chen, Zhenyu Li, Jianxin Guan
Summary: The study found that at extra high electric fields, the injection depth of space charge is restricted and the charge mobility decreases with increased field. Therefore, a mobility-limited charge injection equation was proposed.
Article
Chemistry, Applied
Chun -Chi Chen, Ming-Ching Kao, Chao -Jung Chen, Cheng-Hsun Jao, Jung-Feng Hsieh
Summary: The effects of transglutaminase, heat treatment, 2-mercaptoethanol, and L-cysteine pretreatment on the cross-linking of ovalbumin and ovotransferrin were investigated. The results showed that the combination of transglutaminase, 2-mercaptoethanol, and heat treatment resulted in the polymerization of ovalbumin into high molecular weight polymers. The surface hydrophobicity and reactive sulf-hydryl groups of the samples also significantly increased. The same results were observed for ovotransferrin with transglutaminase and L-cysteine pretreatment.
Article
Biochemistry & Molecular Biology
Michael P. Lockhart-Cairns, Stuart A. Cain, Rana Dajani, Ruth Steer, Jennifer Thomson, Yasmene F. Alanazi, Cay M. Kielty, Clair Baldock
Summary: TGF beta superfamily members play essential roles in cellular behavior, and the cross-linking of latent TGF beta binding proteins (LTBPs) with fibrillin can enhance TGF beta activation, influencing cell and tissue function.
Article
Chemistry, Applied
Norbert Raak, Milena Corredig
Summary: This study investigated the cross-linking kinetics of casein micelles at different concentration factors. The extent of casein polymerisation was found to be related to the concentration factor and enzyme level, and the cross-linking trend of individual casein types was consistent. Additionally, cross-linking increased the size of casein micelles in MPC suspensions at a 4x concentration factor.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Hongbin Wang, Yufa Wang, Zhaoting Yuan, Yuying Wang, Xue Li, Ping Song, Fuping Lu, Yihan Liu
Summary: In this study, BTG's peptide substrates were efficiently screened using a modified in vitro RNA display technique. It was found that BTG preferred to cross-link the Q sites around which were hydrophobic residues in the substrate sequences. Experimental validation and molecular dynamics simulation indicated that van der Waals interactions played a key role in the binding affinity between BTG and the substrate, explaining BTG's cross-linking preference.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)