Gel Property of Transglutaminase-modified Rapeseed Protein

doi:10.7506/spkx1002-6630-201018003

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 10-13.doi: 10.7506/spkx1002-6630-201018003

• Processing Technology • Previous Articles Next Articles

Gel Property of Transglutaminase-modified Rapeseed Protein

YUAN Jian1，JU Xing-rong1，HE Rong2，WANG Li-feng1,2，ZHU Xiao-hu1

1. Jiangsu Provincial Laboratory of Quality Control and Further Professing of Food and Oil, College of Food Science and Engineering,
Nanjing University of Finance and Economics, Nanjing 210003, China；2. School of Food Science and Technology, Jiangnan
University, Wuxi 214122, China

Received:2009-11-24 Revised:2010-07-09 Online:2010-09-25 Published:2010-12-29
Contact: JU Xing-rong1 E-mail:xingrongju@163.com

Abstract

Abstract:

Enzymatic modification with transglutaminase (TG) was used to improve gel property of protein. The effects of TG amount, pH, reaction temperature and reaction time were explored on the basis of single factor experiments and orthogonal experiments. Results indicated that pH and reaction temperature exhibited a significant effect on gel strength on of rapeseed protein isolate (RPI). The optimal conditions for modifying gel property of RPI with TG were protein concentration of 1.5 g/10 mL, TG addition amount of 50 U/g, pH 9.0, reaction temperature of 40 ℃ and reaction time of 20 min.

Key words: rapeseed protein isolate (RPI), transglutaminase (TG), gel property

CLC Number:

TQ931

YUAN Jian1，JU Xing-rong1，HE Rong2，WANG Li-feng1,2，ZHU Xiao-hu1. Gel Property of Transglutaminase-modified Rapeseed Protein[J]. FOOD SCIENCE, 2010, 31(18): 10-13.

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Gel Property of Transglutaminase-modified Rapeseed Protein

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