Effects of high-pressure and transglutaminase, individually and simultaneously applied, on pea and soy protein isolates

Abstract

Microbial transglutaminase (MTG) can improve proteins’ properties. High pressure processing (HPP) enhances MTG accessibility due to conformation changes in pea and soy proteins. When combined, MTG and HPP can have synergistic/antagonistic effects.

Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates

“…The addition of MTG to PPI at a 1% protein concentration had no statistically significant effects (p > 0.05) compared to control samples, in agreement with previous reports [20]. Conversely, a significant increase in free SH groups was observed for higher protein concentrations in the presence of MTG (Figure 2).…”

“…A higher degree of crosslinking, as likely occurs with increasing protein concentration, probably promotes the occurrence of this second mechanism. The effect of MTG without HPP treatment on H0 was not significant (p > 0.05) for PPI at a protein concentration of 1% (Figure 3), which was expected based on previously reported results [20]. However, for protein concentrations above 1%, the effect of MTG became more pronounced, with an initial increase in H0 for protein concentrations of 3-5%, followed by a significant decrease for protein concentrations of 7-9%, with H0 reaching significantly lower values than for the control samples.…”

“…Overall, there was a trend of decreasing the concentration of the dissolved proteins; however, it was not statistically significant in most cases (p > 0.05). The inability of MTG to influence the solubility of plant-based protein dispersions at low concentrations has already been reported in the literature [20]. Most likely, higher protein concentrations correspond to a greater availability and amount of substrate for the catalytic action of MTG, which promotes the formation of a larger number and/or larger size of protein aggregates [21].…”