Emulsifying and gelation properties of soybean protein isolates modified by transglutaminase in the presence of glucosamine Some properties of a modified soybean protein product

摘要：

A microbial transglutaminase was used to modify soybean protein isolates (SPI) in the presence of glucosamine. SDS-PAGE analysis revealed that glucosamine conjugation and cross-linking occurred during reaction. A modified SPI product with glucosamine conjugation of 3.2 mol·mol-1 SPI was prepared, and its emulsifying or gelation properties were evaluated. Analysis results showed that its emulsifying activity index and stability indexwere 98.0 m2·g-1 and 89.5％, which were about 26 and 38％ higher than the original SPI. The heat-induced gel of the modified SPI product also exhibited better gelation property. This technique is an effective approach to improve some functional properties of SPI.

关键词： transglutaminase soybean protein isolatess emulsifying properties gelation properties glucosamine

作者: Shu-Juan Jiang Xin-Huai Zhao

作者单位: Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University,150030 Har Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Ha

会议类型: 国际会议

会议名称: 2011 International Conference on Agricultural Engineering New Technology & Taishan Academic Forum(2011农业工程新技术国际学术会议暨泰山学术论坛 ICAE2011&TSAF)

会议地点: 山东淄博

会议语种:英文

页码: 914-917

在线出版日期: 2011-05-27（万方平台首次上网日期，不代表论文的发表时间）