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 https://doi.org/10.7506/spkx1002-6630-201018003

[1]	YUAN Huagen, SHI Shuai, XI Zhaoshou, PAN Xuefeng, CHEN Xia, CHEN Yinji. Insight into the Regulatory Mechanism of the Microstructure of Myofibrillar Protein-Konjac Glucomannan Gel Systems on Their Textural Properties [J]. FOOD SCIENCE, 2022, 43(16): 129-134.
[2]	WANG Changyuan, QUAN Yue, LI Yuqiong, FENG Yuchao, CAO Longkui, ZHANG Dongjie. Structural Modification of Oat Bran Globulin by Glycosylation and Change in Its Functional Properties [J]. FOOD SCIENCE, 2017, 38(9): 143-148.
[3]	LONG Men, SONG Ye, DU Qingfei, ZHOU Di, CAI Huazhen, ZHAN Ge. Changes in Protein Gel Characteristics and Colors of Preserved Eggs (Pidan) [J]. FOOD SCIENCE, 2016, 37(3): 75-80.
[4]	LIU Yingli, XIE Liangxu, DING Li, ZHANG Huijuan, GONG Lingxiao, WANG Jing, JIANG Guoqing. Effect of Wheat Dietary Fibers on Functional Properties of Pork Myofibrillar Protein Gels [J]. FOOD SCIENCE, 2016, 37(19): 15-23.
[5]	TU Zongcai, BAO Zhongyu, WANG Hui, HUANG Xiaoqin, SHI Yan, CHANG Haixia. Effect of Ultrasonic Treatment on Structure and Gel Properties Induced by Transglutaminase of Soybean Protein Isolate [J]. FOOD SCIENCE, 2015, 36(15): 15-19.
[6]	. Effects of Chilling and Freezing on Dynamic Viscoelasticities and Gel Properties of porcine longissimus muscle [J]. FOOD SCIENCE, 2013, 34(3): 128-132.
[7]	ZHENG Ya-mei，WANG Yu，SHANG Yong-biao. Enzymatic Production of Heat-Induced Porcine Blood Gels [J]. FOOD SCIENCE, 2013, 34(22): 322-326.
[8]	LIYan-qing，KONGBao-hua，XIAXiu-fang，YANGHe-hong. Effect of Hydroxyl Radical Oxidation on Emulsifying and Gel Properties of Common Carp (Cyprinus carpio) Myofibrillar Protein [J]. FOOD SCIENCE, 2012, 33(9): 31-35.
[9]	HUANG You-ru, CHEN Yi-yong, ZHU Dong-xing, ZHAO Yang, WANG Tan-yu. Gel Properties of Soybean Protein Isolate Prepared from Alcohol-Washed Soybean Flakes Subjected to Dry Heat Treatment [J]. FOOD SCIENCE, 2012, 33(3): 14-18.
[10]	. Variations in Rheological and Gel Properties of Preserved Eggs during Processing [J]. FOOD SCIENCE, 2012, 33(19): 21-24.
[11]	HUANG Mei-xiang，WANG Hai-bin，LI Rui，WANG Hong-xun，CONG Hao. Shelf-Life Prediction and Pathogenic Bacterial Detection of Low-Sodium Salt Pork Sausages by Polymerase Chain Reaction [J]. FOOD SCIENCE, 2012, 33(12): 276-280.
[12]	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.
[13]	ZHANGRui-yu，LEIYu-jiao. Technological Investigations of Commercial Manufacturing of Sterilized Peanut Tofu [J]. FOOD SCIENCE, 2011, 32(22): 303-307.
[14]	LIU Ru1,2，QIAN Man1,2，LEI Yue-lei1,2，XIONG Shan-bai1,2,*. Effect of Rinsing Mode on Modori of Silver Carp Surimi [J]. FOOD SCIENCE, 2010, 31(21): 89-93.
[15]	CHEN Hai-hua1, 2，XUE Chang-hu1. Effects of Various Hydrocolloids on Gel Properties of Trachinocephalus myops Surimi [J]. FOOD SCIENCE, 2009, 30(5): 40-45.

Gel Property of Transglutaminase-modified Rapeseed Protein

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments