FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (16): 289-294.doi: 10.7506/spkx1002-6630-201816041

• Processing Technology • Previous Articles     Next Articles

Applying Response Surface Methodology to Optimize Transglutaminase Modification of Brewer’s Spent Grains Protein and Soybean Protein Mixtures

ZONG Xuyan1,2, LI Jian1,2, PENG Cuizhen1, LI Li1,*   

  1. (1. College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China; 2. Sichuan Provincial Key Lab of Liquor-marking Biotech & Application, Zigong 643000, China)
  • Online:2018-08-25 Published:2018-08-17

Abstract: In order to improve the gel properties and amino acid composition of brewer’s spent grains (BSG) protein, the modification of BSG protein and soybean protein mixtures with transglutaminase (TGase) was optimized using one-factor-at-a-time method and response surface methodology. The gel strength of modified proteins was investigated with respect to proportion of BSG protein, enzyme dosage, water bath temperature and heating time. The results showed that BSG protein with a protein content of 52.23% was obtained through wet milling, and that its amino acid composition was dominated by glutamate and proline. The optimal modification condition of BSG protein was determined as follows: 30% BSG protein, 15 U/g of TGase, pH 7, and water bath heating at 48 ℃ for 132 min. The gel strength of the modified proteins was 218.55 g. The approach presented in this study can provide an experimental basis for the deep processing of brewer’s spent grains protein.

Key words: transglutaminase, brewer’s spent grains protein, gelling property

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