Effect of peanut protein concentrate modification with transglutaminase on gel hardness and elasticity

The effects of the amount of transglutaminase,protein concentration and the reaction pH on the hardness and elasticity of peanut protein gel were studied,and the optimal conditions for gel hardness and elasticity were determined by response surface methodology.The results showed that the gel hardness and elasticity were extremely significantly affected by the protein concentration and the reaction pH,the gel hardness was significantly affected by the amount of transglutaminase,which also had significant effect on the gel elasticity when interacted with the protein concentration.The value of gel hardness increased with the increase of the protein concentration and the reaction pH,and the value of gel elasticity increased with the increase of the amount of transglutaminase and protein concentration.The optimal conditions for peanut protein concentrate gel were determined as follows:amount of transglutaminase 11.32-13.08 U/g,protein concentration 0.152 3-0.153 3 g/mL,reaction pH 7.03-7.46.