Combined Effect of Dynamic High-pressure Microfluidization and Transglutaminase Cross-linking on Gel Properties of Soybean Protein Isolate

doi:10.7506/spkx1002-6630-201123006

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (23): 40-42.doi: 10.7506/spkx1002-6630-201123006

• Basic Research • Previous Articles Next Articles

Combined Effect of Dynamic High-pressure Microfluidization and Transglutaminase Cross-linking on Gel Properties of Soybean Protein Isolate

YE Yun-hua1，SHA Xiao-mei2，TU Zong-cai1,2，WANG Hui2，ZHANG Xue-chun2，ZHANG Qiu-ting2，LI Teng2

(1. Technology Park, Jiangxi Normal University, Nanchang 330022, China； 2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)

Online:2011-12-15 Published:2011-12-21

Abstract

Abstract: The effect of different sequence combinations of dynamic high-pressure microfluidization (DHPM) and transglutaminase (TGase) cross-linking on gel properties of soybean protein isolate (SPI) was investigated in the present study. The results showed that with increasing DHPM pressure and treatment number, gel strength of SPI samples that had been cross-linked by TGase tended to at first rise and then fall. Similarly, gel strength of SPI samples that had been treated by DHPM also revealed a trend to at first rise and then fall with increasing temperature and hydrolysis time but kept rising with increasing substrate concentration and TGase/substration ratio.

Key words: soybean protein isolate(SPI), gel property, combined modification, dynamic high-pressure microfluidization, transglutaminase(TGase)

CLC Number:

TS214.2

YEYun-hua，SHAXiao-mei，TUZong-cai，WANGHui，ZHANGXue-chun，ZHANGQiu-ting，LITeng. Combined Effect of Dynamic High-pressure Microfluidization and Transglutaminase Cross-linking on Gel Properties of Soybean Protein Isolate[J]. FOOD SCIENCE, 2011, 32(23): 40-42.

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Combined Effect of Dynamic High-pressure Microfluidization and Transglutaminase Cross-linking on Gel Properties of Soybean Protein Isolate

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