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
  • [21] Enhancing rheological and textural properties of pea protein-collagen gels via transglutaminase crosslinking
    Eslami, Parisa
    Haritos, Victoria
    Crawford, Simon
    van 't Hag, Leonie
    FOOD STRUCTURE-NETHERLANDS, 2025, 43
  • [22] Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process
    Taktak, Wafa
    Nasri, Rim
    Hamdi, Marwa
    Gomez-Mascaraque, Laura G.
    Lopez-Rubio, Amparo
    Li, Suming
    Nasri, Moncef
    Karra-Chaabouni, Maha
    FOOD HYDROCOLLOIDS, 2018, 82 : 278 - 287
  • [23] Torsional fracture properties of heat-induced whey protein gels
    Ikeda, S
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2001, 48 (02): : 81 - 86
  • [24] Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels
    Li, Rui
    Cheng, Yongqiang
    Tang, Ning
    Wu, Liangliang
    Nirasawa, Satoru
    Jia, Xin
    Cao, Weidong
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 163 : 87 - 95
  • [25] Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system
    Kim, Tae-Kyung
    Lee, Min Hyeock
    Yu, Min-Hee
    Yong, Hae In
    Jang, Hae Won
    Jung, Samooel
    Choi, Yun-Sang
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 134
  • [26] Effect of Pea Protein on Quality Properties and Microstructure of Heat-Induced Gel of Chicken Batter
    Ji, Hongfang
    Li, Shasha
    Zhang, Lingwen
    Wang, Xuefei
    Kang, Zhuangli
    Chen, Fusheng
    Ma, Hanjun
    Shipin Kexue/Food Science, 2020, 41 (04): : 74 - 79
  • [27] Heat-induced gelation of β-lactoglobulin at varying pH:: Effect of tara gum on the rheological and structural properties of the gels
    Sittikijyothin, W.
    Sampaio, P.
    Goncalves, M. P.
    FOOD HYDROCOLLOIDS, 2007, 21 (07) : 1046 - 1055
  • [28] Role of heat pretreatment and transglutaminase treatment on the gelling properties of pea protein
    Yang, Suqi
    Tao, Liling
    Yan, Zihang
    Ouyang, Kefan
    Zhang, Qin
    Feng, Yuanyuan
    Zhao, Qiang
    FOOD BIOSCIENCE, 2025, 66
  • [29] Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism
    Ge, Jiao
    Sun, Cuixia
    Chang, Yuyang
    Sun, Mengge
    Zhang, Yin
    Fang, Yapeng
    FOOD RESEARCH INTERNATIONAL, 2022, 162
  • [30] Simultaneous Application of Hydrostatic Pressure and Microbial Transglutaminase as Pretreatment to Improve the Physicochemical Properties of Heat-induced Gels from Tilapia Surimi Paste
    Hsieh, Chang-Wei
    Lai, Cheng-Hung
    Hsieh, Hung-Chun
    Ko, Wen-Ching
    JOURNAL OF FOOD AND DRUG ANALYSIS, 2009, 17 (02) : 100 - 106
12345