Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 96, Issue 10, Pages 3559-3566Publisher
WILEY
DOI: 10.1002/jsfa.7541
Keywords
microwave; microbial transglutaminase; soybean protein isolate; wheat gluten; gel properties
Funding
- National High Technology Research and Development Program (863 Program) of China [2013AA102201]
- Key program of the National Natural Science Foundation of China [31271931]
- Key Scientific and Technological Project of Anhui Province of China [1301031031]
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BACKGROUND: The integration of soybean protein isolate (SPI) with wheat gluten (WG) crosslinked via microbial transglutaminase (MTGase) may enhance the formation of epsilon-(gamma-glutamyl) lysine covalent bonds, because SPI is rich in lysine and WG contains more glutamine. Microwave pretreatment may accelerate enzymatic reactions. In this study, we aimed to elucidate the effects of microwave pretreatment on the gelation properties of SPI and WG crosslinked with MTGase. RESULTS: Interestingly, the gel strength, water-holding capacity (WHC) and storage modulus (G') values of MTGase-induced SPI/WG gels were dramatically improved with increasing microwave power. Moreover, the MTGase crosslinking reaction promoted the formation of disulfide bonds, markedly reducing the free SH group and soluble protein content of gels. Fourier transform infrared spectroscopic analysis of SPI/WG gels showed that microwave pretreatment increased the proportion of beta-helices and beta-turns and decreased the proportion of beta-sheets. Results from scanning electron microscopy indicated that the MTGase-induced SPI/WG gels had denser and more homogeneous microstructures after microwave pretreatment. CONCLUSION: The effect of microwave pretreatment is useful in advancing gelation characters of MTGase-induced SPI/WG gels and provides the possibility for expanding the application of food protein. (C) 2015 Society of Chemical Industry
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