Effect of transglutaminase on gelation and functional proteins of mung bean protein isolate

This study aimed to improve mung bean protein's gelation qualities via microbial transglutaminase (mTGase) cross-linking. The mTGase treatment significantly improved gel hardness and storage modulus (G ') at higher enzyme levels (2 IU/g), peaking hardness at 3 h. The scanning electron microscopy imaging demonstrated more cross-linked structures at 2 IU/g, evolving into a dense network by 3 h. The water-holding capacity for mTGasetreated samples (2 IU/g, 3 h, 55 degrees C) tripled to 3.77 +/- 0.06 g/g versus control (1.24 +/- 0.02 g/g), alongside a 15 % decrease in zeta potential (-30.84 +/- 0.901 mV versus control's -26.63 +/- 0.497 mV) and an increase in emulsifying activity index to 4.519 +/- 0.004 m2/g from 3.79 +/- 0.01 m2/g (control). The confocal images showed a more uniform lipid droplet distribution in mTGase-treated samples, suggesting enhanced emulsifying activity. Thus, mTGase treatment significantly improved gel strength and emulsifying properties, making it ideal for plant-based seafood products.