Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

Qin, Xin-Sheng; Luo, Shuhong; Cai, Jiwen; Zhong, Xia; Jiang, Shaotong; Zhao, Yanyan; Zheng, Zhi

doi:10.1016/j.ultsonch.2016.02.010

Cited by 142 publications

(100 citation statements)

References 45 publications

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“…In 480 and 600 W groups, where random coil occurred, gel properties including gel strength, WHC and G′ are dramatically higher than those groups which did not have this structure indicating random coil might have better effect on gel formation than other secondary structure. Similar results had been obtained when ultrasonic pretreatment were used to increase random coil content resulting in gels with better properties (Qin et al, ).…”

Section: Resultssupporting

confidence: 81%

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

et al. 2020

J Food Process Preserv

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Soybean protein isolate (SPI) is an important food ingredient used to prepare for soy products. However, protein gel formed from individual SPI exhibits poor gelation properties. In this study, effects of microwave pretreatment at various power (0–600 W) on gel properties of laccase‐induced gel were investigated. After microwave pretreating, gel strength of treated samples was over 2.2 times that of untreated. Microwave heating dramatically promoted water‐holding capacity and storage modulus of laccase‐induced SPI gel. Marked reducing happened in free SH group, since laccase catalyzed cross‐linking between phenols and its derivatives, which facilitated the connection of disulfide bonds. In addition, microwave pretreatment changed the secondary structure of the gel samples as determined by Fourier transform infrared spectroscopic analysis. Intuitively, a more compact structure was observed by SEM. Hence, microwave pretreatment is effective in improving the gelation properties of laccase‐induced SPI gel and may be used as an effective method in food industry. Practical applications As an indispensable ingredient, Soybean protein isolate (SPI) was wildly used in food industry to produce kinds of soy products. However, its poor gel properties impeded a further application of this low‐cost ingredient. In this study, SPI was pretreated by microwave which destroyed its compact structure and exposed the reactive sites of enzyme. Then, microwave pretreatment SPI was induced by laccase to catalyze cross‐linking between phenols and its derivatives since the groups were common exist in SPI. The laccase‐induced SPI gel couple with microwave pretreatment possessed a more excellent gel property, which can be potentially used to produce high‐quality soy products in food industry.

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Section: Resultssupporting

confidence: 81%

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

et al. 2020

J Food Process Preserv

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“…Collagen fibers were collected from 3‐year‐old cattle skin following the procedure from a previous paper . Modification of collagen fibers using TGase (10 U g −1 ) followed a technique reported previously with minor modifications . The solutions were adjusted with sodium phosphate buffer until the pH approached 7.0, and TGase was added into these solutions with agitation for 2 h with a glass rod at 55 °C.…”

Section: Methodsmentioning

confidence: 99%

“…12 Modification of collagen fibers using TGase (10 U g −1 ) followed a technique reported previously with minor modifications. 13 The solutions were adjusted with sodium phosphate buffer until the pH approached 7.0, and TGase was added into these solutions with agitation for 2 h with a glass rod at 55 ∘ C. The CColF were collected after centrifugation, dialyzed against distilled water. Then the CColF films were stored at 4 ∘ C for further analysis.…”

Section: Preparation Of the Crosslinked Collagen Fibermentioning

confidence: 99%

Improved structure‐stability and packaging characters of crosslinked collagen fiber‐based film with casein, keratin and SPI

Luo

Liu

et al. 2019

J Sci Food Agric

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Background To improve the structure‐stability and packing characters of collagen fiber, we manufactured crosslinked collagen fiber (CColF)‐based edible films using transglutaminase (TGase). Then we made a comparison on structure‐stability and packing characteristics among the CColF‐based films loaded with casein (CN), keratin (KRT) and soy protein isolate (SPI), respectively. Results Observed from scanning electron microscopy (SEM), the CColF loaded with CN, KRT and SPI showed some unique morphology of the additional proteins. The CColF–protein films performed better packing characteristics including barrier properties, mechanical properties and thermal‐stability properties, compared with CColF films. Importantly, with 500 g kg−1 CN (of CColF) addition, CColF‐based films possessed a greater thermal stability than the other films judged from differential scanning calorimetry (DSC). Meanwhile, the CColF loaded with 100 g kg−1 CN provided a higher value of tensile strength (TS) and the CColF loaded with 100 g kg−1 KRT showed a higher value in elongation‐at‐break (EAB) than the other films. Conclusion In conclusion, the collagen fiber‐based edible films with better structure‐stability and packing characteristics for food packaging was obtained which could be an advantage to promote the development of the application of collagen in packing products. © 2019 Society of Chemical Industry

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“…The rheological properties of gelation process of myosin in different ultrasound–calcium combination systems were carried out using a controlled stress rheometer (DHR‐2; TA Instruments) in small amplitude oscillatory temperature sweep mode . Myosin samples (20 mg mL −1 ) were prepared as described above.…”

Section: Methodsmentioning

confidence: 99%

Aggregation and conformational changes of silver carp myosin as affected by the ultrasound–calcium combination system

Liu

Xie

et al. 2018

J Sci Food Agric

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The combination system reported in the present study was beneficial for myosin unfolding, facilitating intermolecular interactions between Ca and myosin. Ultrasound treatment promoted myosin aggregation via the induction of Ca and reduced the critical concentration of Ca required to aggregate myosin. In the fish processing industry, this combination system can enhance the gelation properties of surimi-based products. © 2018 Society of Chemical Industry.

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Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

Cited by 142 publications

References 45 publications

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Improved structure‐stability and packaging characters of crosslinked collagen fiber‐based film with casein, keratin and SPI

Aggregation and conformational changes of silver carp myosin as affected by the ultrasound–calcium combination system

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