Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels

被引：56
|
作者：
Shand, P. J. [1 ]
Ya, H. [1 ]
Pietrasik, Z. [1 ]
Wanasundara, P. K. J. P. D. [1 ,2 ]
机构：
[1] Univ Saskatchewan, Dept Food & Bioprod Sci, Saskatoon, SK S7N 5A8, Canada
[2] Saskatoon Res Ctr, Agr & Agri Food Canada, Bioprod & Bioproc Natl Theme, Saskatoon, SK S7N 0X2, Canada
来源：
FOOD CHEMISTRY | 2008年 / 107卷 / 02期
关键词：
pea protein isolates; microbial transglutaminase; protein gelation; thermal properties; texture;
D O I：
10.1016/j.foodchem.2007.08.095
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Rheological properties of heat-induced pea protein isolate (PPI) gels with added microbial transglutaminase (MTGase) were studied under various reaction conditions, A positive linear relationship was observed between level of MTGase used (0 to 0.7% w/w) and shear stress and shear strain of heat-set commercial pea protein isolate (PPIc) gels at 92 degrees C following incubation at 50 degrees C. Use of MTGase allowed for preparation of PPIc gels of similar strength and elasticity as commercial soy protein isolate gels and commercial meat bologna. MTGase treatment did not alter thermal properties of PPI gels. The shear stress and strain of PPIc gels were also improved following low temperature (4 degrees C) incubation of PPI with MTGase. Enhancement of shear strain or gel elasticity of heat-induced PPI gels with MTGase has not been reported before and provides opportunities for extending the properties of pea proteins when developing new food products. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：692 / 699
页数：8
相关论文
共 50 条
  • [11] Effect of protein aggregation on rheological properties of pea protein gels
    Klost, M.
    Brzeski, C.
    Drusch, S.
    FOOD HYDROCOLLOIDS, 2020, 108
  • [12] RHEOLOGICAL PROPERTIES OF HEAT-INDUCED BETA-LACTOGLOBULIN GELS
    PAULSSON, M
    DEJMEK, P
    VANVLIET, T
    JOURNAL OF DAIRY SCIENCE, 1990, 73 (01) : 45 - 53
  • [13] Microstructural and rheological properties of heat-induced gels from mung bean protein aggregates
    Mi-Yeon Lee
    Yeon-Ji Jo
    Journal of Food Measurement and Characterization, 2023, 17 : 3464 - 3472
  • [14] Microstructural and rheological properties of heat-induced gels from mung bean protein aggregates
    Lee, Mi-Yeon
    Jo, Yeon-Ji
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2023, 17 (04) : 3464 - 3472
  • [15] Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates
    Asen, Nancy D.
    Aluko, Rotimi E.
    FRONTIERS IN NUTRITION, 2022, 9
  • [16] Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels
    Wu, Chao
    Navicha, Willard Burton
    Hua, Yufei
    Chen, Yeming
    Kong, Xiangzhen
    Zhang, Caimeng
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 95 : 193 - 199
  • [17] Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels
    Zhang, Ye-Hui
    Huang, Li-Hua
    FOOD SCIENCE AND BIOTECHNOLOGY, 2014, 23 (05) : 1417 - 1423
  • [18] Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels
    Ye-Hui Zhang
    Li-Hua Huang
    Food Science and Biotechnology, 2014, 23 : 1417 - 1423
  • [19] Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels
    Zhou, Jian-zhong
    Zhang, Hui
    Gao, Lei
    Wang, Li
    Qian, Hai-Feng
    FOOD AND BIOPRODUCTS PROCESSING, 2015, 96 : 27 - 34
  • [20] Effect of gellan gum on structural, gelling, and rheological properties of heat-induced gels prepared by soybean protein isolate hydrolysates
    Yin, Chengpeng
    Zhang, Xiaoying
    Li, Ziyu
    Wang, Ziwei
    Zhao, Qingkui
    Li, Yang
    Zhang, Shuang
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2025, 308
12345