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EFFECT OF MICROBIAL TRANSGLUTAMINASE TREATMENT ON THE PROPERTY OF SOY PROTEIN ISOLATES GEL

Wen Qi-biao

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Abstract

The effects of Soy Protein Isolate(SPI) concentration, microbial transglutaminase (MTGase) concentration , pH, reaction temperature and time, ion concentration and dithiothreitol(DTT) on the property of SPI gel induced by MTGase were studied in this work. It is shown that the addition of MTGase to SPI solution can make the system gel in low temperature. SPI concentration lower than 8 %, the solution cannot gel. The highest gel strength can be obtained in pH 7.0, 30 U MTGase/g.pro, reaction for 1 h in 50 ℃ and 0.6 N NaCl concentration, respectively. The addition of DTT has no effect on SPI gel system.

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What this paper is about

The effects of Soy Protein Isolate(SPI) concentration, microbial transglutaminase (MTGase) concentration , pH, reaction temperature and time, ion concentration and dithiothreitol(DTT) on the property of SPI gel induced by MTGase were studied in this work. It is shown that the addition of MTGase to SPI solution can make the system gel in low temperature. SPI concentration lower than 8 %, the solution cannot gel. The highest gel strength can be obtained in pH 7.0, 30 U MTGase/g.pro, reaction for 1 h in 50 ℃ and 0.6 N NaCl concentration, respectively. The addition of DTT has no effect on SPI gel system.

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Available abstract

The effects of Soy Protein Isolate(SPI) concentration, microbial transglutaminase (MTGase) concentration , pH, reaction temperature and time, ion concentration and dithiothreitol(DTT) on the property of SPI gel induced by MTGase were studied in this work. It is shown that the addition of MTGase to SPI solution can make the system gel in low temperature. SPI concentration lower than 8 %, the solution cannot gel. The highest gel strength can be obtained in pH 7.0, 30 U MTGase/g.pro, reaction for 1 h in 50 ℃ and 0.6 N NaCl concentration, respectively. The addition of DTT has no effect on SPI gel system.

Key concepts: Dithiothreitol, Soy protein, Chemistry, Tissue transglutaminase, Chromatography, Food science, Enzyme, Biochemistry

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EFFECT OF MICROBIAL TRANSGLUTAMINASE TREATMENT ON THE PROPERTY OF SOY PROTEIN ISOLATES GEL — Research Paper | ScholarLens