A novel process to efficiently form transglutaminase-set soy protein isolate-stabilized emulsion gels

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

“…Firstly, the order of adding enzyme into emulsions may influence the properties of emulsion gels. Tang, Yang, Liu, & Chen (2013) found that adding enzyme prior to emulsification required less enzyme, but induced emulsion gels with higher stiffness compared to adding enzyme after emulsification. Secondly, although the formation of protein aggregates is not necessary for producing enzyme-induced gels, unfolding the compact structures of globular proteins (e.g., SPI, WPI, and MP) can provide more target glutamine and lysine residues for the MTGase treatment.…”

Effect of ultrasonic treatment on peanut protein isolate‐oat dietary fibre mixture gels induced by transglutaminase

“…TGase can catalyse acyl transfer reactions between c-carboxamide groups of glutamine residue and e-amino groups of lysine residue to form e-(c-glutamyl) lysine isopeptide bonds, which promotes interor intramolecular covalent cross-linking of the peptide chains (Hern andez-Balada et al, 2009). Tang et al (2013) showed that adding a small amount of TGase increased the gel strength of soy protein isolate. Moreover, TGase can induce proteins to form gels under mild conditions without high-temperature heating.…”

Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures

“…Moreover, MTGase improves gel strength and heat stability in plant proteins . Tang et al found that MTGase treatment improves the rheological properties of SPI gels and promotes the formation of a denser, more homogeneous gelation network. Additionally, Jin et al reported that MTGase improves the elastic properties of SPI gelation.…”