Study on the modification of peanut texturized protein by chemical reagent cross-linking

The peanut protein and the peanut texture protein were chemical crosslinking modified by glutaraldehyde.The influence to the gel property was studied.The texture properties of gel were determined by texture analyzer.The results showed that the hardness and springiness of the gel modified from peanut texture protein were superior to that from peanut protein.The optimal conditions for peanut texture protein to form gel was that the concentration of peanut texture protein 18%(50 mL),the amount of glutaraldehyde(25%) 1.0 mL,the temperature 65℃ and the pH value 12.Under this condition,the hardness and springiness of the gel were 179.803 g/cm2 and 0.948,respectively.