Cross-linking of Soybean Proteins by Transglutaminase in the Presence of Gelatin to Improve Their Rheological Properties Rheology of a cross-linked soybean proteins
Soybean protein isolates (SPI) was cross-linked by transglutaminase in the presence of gelatin in this work to prepare a cross-linked composite soybean protein-gelatin, a modified SPI. The concentration of total proteins was fixed at 5％ (w/v), and the ratio of SPI to gelatin was fixed at 4:1 (w/w). The crosslinking of the proteins was carried out as fellows: enzyme addition level at 20U/g proteins, reaction time of 2 h and temperature of40C. Compared to the original SPI and transglutaminase-induced crosslinked SPI, the dispersion of the modified SPI exhibited improved apparent viscosity and viscoelastic behaviors, indicating that cross-linking of SPI by transglutaminase in the presence of gelatin could improve the rheological properties of soybean proteins.
transglutaminase soybean protein isolates gelatin cross-linking rheological properties.
Yi-Ning Zhang Xin-Huai Zhao
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, P. R. China
国际会议
山东淄博
英文
910-913
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）