Effect of Transglutaminase on Gel Properties of Wheat Protein and Soybean Protein Mixtures

doi:10.7506/spkx1002-6630-201621009

Abstract

Abstract:

The effect of transglutaminase (TGase) on gel properties of mixed wheat protein and soybean protein were
investigated. In addition, the conformation of mixed protein gels was studied by analyzing surface hydrophobicity, free
sulfhydryl content, thermal properties, secondary structure and microstructure. Results showed that, the gel strength
significantly increased with increased proportion of soybean protein up to 45%. When TGase crosslinked with mixed protein
gels, the thermal stability increased, while the free sulfhydryl content and surface hydrophobicity decreased. Compared with
TGase-treated wheat protein, the gel strength and β-sheet content of the mixed protein gel containing 45% soybean protein
increased by 62.74% and 5.701%, respectively; however, the free sulfhydryl content decreased by 47.48%.

Key words: wheat protein, soybean protein, transglutaminase, gel

CLC Number:

TS201.2

WANG Yaqiang, LUO Shuizhong, ZHONG Xiyang, JIANG Shaotong, ZHENG Zhi, ZHAO Yanyan. Effect of Transglutaminase on Gel Properties of Wheat Protein and Soybean Protein Mixtures[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201621009.

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Effect of Transglutaminase on Gel Properties of Wheat Protein and Soybean Protein Mixtures

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