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2010•Dongbei Nongye Daxue xuebaoRequires access

Effect of transglutaminase on characteristics of soybean protein isolate gel

Weiwei Jiang

Open publisher page 1 citations

Abstract

The characteristics of the gel of SPI after transglutaminase(TGase)-treated were measured.The results showed that gel hardness of TGase-treated SPI significantly increased compared to those formed by the control.And the optimized condition square rotation cross-regression experiment was that: enzyme additive was 40 U.g-1,temperature was 40 ℃,pH was 7.5 and the time was 2.5 h.And the SPI gel hardness was(150.547±6.374)g.However,surface hydrophobicity and the water-holding capacity of soyprotein isolate gel decreased at this time.It offers the references for the improvement of soybean functionality and applied value.

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What this paper is about

The characteristics of the gel of SPI after transglutaminase(TGase)-treated were measured.The results showed that gel hardness of TGase-treated SPI significantly increased compared to those formed by the control.And the optimized condition square rotation cross-regression experiment was that: enzyme additive was 40 U.g-1,temperature was 40 ℃,pH was 7.5 and the time was 2.5 h.And the SPI gel hardness was(150.547±6.374)g.However,surface hydrophobicity and the water-holding capacity of soyprotein isolate gel decreased at this time.It offers the references for the improvement of soybean functionality and applied value.

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Available abstract

The characteristics of the gel of SPI after transglutaminase(TGase)-treated were measured.The results showed that gel hardness of TGase-treated SPI significantly increased compared to those formed by the control.And the optimized condition square rotation cross-regression experiment was that: enzyme additive was 40 U.g-1,temperature was 40 ℃,pH was 7.5 and the time was 2.5 h.And the SPI gel hardness was(150.547±6.374)g.However,surface hydrophobicity and the water-holding capacity of soyprotein isolate gel decreased at this time.It offers the references for the improvement of soybean functionality and applied value.

Key concepts: Tissue transglutaminase, Chemistry, Enzyme, Chromatography, Food science, Materials science, Biochemistry

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