Effect of Transglutaminase on Characteristics of Soybean Protein Gels

doi:10.7506/spkx1002-6630-201106008

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 32-37.doi: 10.7506/spkx1002-6630-201106008

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Effect of Transglutaminase on Characteristics of Soybean Protein Gels

AN Jing，YU Guo-ping*，CHU Yun-bin，DOU Chao-ran，JIANG Wei-wei

School of Food Science, Northeast Agricultural University, Harbin 150030, China

Received:2010-04-23 Revised:2010-12-20 Online:2011-03-25 Published:2011-03-03
Contact: YU Guo-ping E-mail:yuguopingneau@hotmail.com

Abstract

Abstract: In order to explore the effect of transglutaminase (TGase) on the characteristics of soybean protein isolate (SPI), 7S and 11S protein gels, the parameters of these TGase-treated protein gels were determined by TA-XT plus SEM (scanning electron microscope) and fluorescence spectrophotometer. Results indicated that gel hardness of TGase-treated SPI gels was significantly increased compared with that of the control. The optimal conditions of TGase treatment for SPI were TGase addition amount of 40 U/g, treatment temperature of 40 ℃, treatment pH of 7.5 and treatment time of 2.5 h. After treatment with TGase, the surface hydrophobicity and water-holding capacity of soy protein isolate gels exhibited a decrease. Meanwhile, heating treatment also resulted in a significant increase in the hardness of TGase-treated protein gels, and TGase-treated SPI gels had the largest gel intensity, followed by 7S and 11S in turn.

Key words: transglutaminase, soy protein isolate, 7S, 11S, gel characteristics

CLC Number:

TS201.2

AN Jing，YU Guo-ping*，CHU Yun-bin，DOU Chao-ran，JIANG Wei-wei. Effect of Transglutaminase on Characteristics of Soybean Protein Gels[J]. FOOD SCIENCE, 2011, 32(6 ): 32-37 https://doi.org/10.7506/spkx1002-6630-201106008

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Effect of Transglutaminase on Characteristics of Soybean Protein Gels

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