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

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.