Back to Search
Start Over
Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels.
- Source :
-
Food Chemistry . Jul2020, Vol. 318, pN.PAG-N.PAG. 1p. - Publication Year :
- 2020
-
Abstract
- • Pre-heating SPI and TG showed synergistic effect on the properties of composite gels. • TG crosslinking action led to improved egg-soybean protein gel hardness. • Egg-soybean gels treated with TG showed lower water-holding capacity. • A dense and fine network was obtained in gels when treated with pre-heating and TG. The objective of this study was to determine the effects of pre-heating soybean protein isolate (SPI) and transglutaminase (TG) induced cross-linking on egg-SPI composite gels. Solubility, surface hydrophobicity, electrophoresis and rheology of the prepared solutions were determined, whereas texture, water-holding capacity and microstructure of the composite gels were evaluated. SPI pre-heating improved solutions' solubility and protein's surface hydrophobicity; thus enhancing TG cross-linking evidenced by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). When only TG was used, solubility and surface hydrophobicity of the composites remained unchanged or decreased, forming strong gels but with low springiness and water-holding capacity. When SPI pre-heating and TG action were combined, a denser and finer gel network was obtained that exhibited improved mechanical properties and better water-holding capacity. The results of this research demonstrate that the combination of pre-heating SPI and TG treatment is a reliable method to improve the gelling properties of egg-SPI composite gels. [ABSTRACT FROM AUTHOR]
- Subjects :
- *POLYACRYLAMIDE gel electrophoresis
*SOY proteins
*SODIUM dodecyl sulfate
*COLLOIDS
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 318
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 142207531
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.126421