Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels

Enzymatic cross-linking by microbial transglutaminase is a prominent approach to modify the structure and techno-functional properties of food proteins such as casein. However, some factors that influence structure-function-interrelations are still unknown. In this study, size cross-linked sodium caseinate nanoparticles was modulated varying ionic milieu during incubation with enzyme. As revealed exclusion chromatography, at higher strength resulted in larger casein particles. These formed acid-induced gels stiffness lower susceptibility forced syneresis compared those where same number ions added after process. The results show variations enzymatic can be helpful obtain specific modifications its molecular certain properties. Such knowledge crucial for design protein ingredients targeted techno-functionality.