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Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures
Author(s) -
Qin XinSheng,
Luo ShuiZhong,
Cai Jing,
Zhong XiYang,
Jiang ShaoTong,
Zheng Zhi,
Zhao YanYan
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7541
Subject(s) - tissue transglutaminase , chemistry , gluten , lysine , covalent bond , microstructure , microwave , fourier transform infrared spectroscopy , wheat gluten , scanning electron microscope , food science , soy protein , disulfide bond , homogeneous , enzyme , chemical engineering , materials science , biochemistry , amino acid , organic chemistry , crystallography , physics , quantum mechanics , engineering , composite material , thermodynamics
BACKGROUND The integration of soybean protein isolate ( SPI ) with wheat gluten ( WG ) crosslinked via microbial transglutaminase ( MTGase ) may enhance the formation of ϵ‐(γ‐glutamyl)lysine covalent bonds, because SPI is rich in lysine and WG contains more glutamine. Microwave pretreatment may accelerate enzymatic reactions. In this study, we aimed to elucidate the effects of microwave pretreatment on the gelation properties of SPI and WG crosslinked with MTGase . RESULTS Interestingly, the gel strength, water‐holding capacity ( WHC ) and storage modulus ( G ′) values of MTGase ‐induced SPI / WG gels were dramatically improved with increasing microwave power. Moreover, the MTGase crosslinking reaction promoted the formation of disulfide bonds, markedly reducing the free SH group and soluble protein content of gels. Fourier transform infrared spectroscopic analysis of SPI / WG gels showed that microwave pretreatment increased the proportion of α‐helices and β‐turns and decreased the proportion of β‐sheets. Results from scanning electron microscopy indicated that the MTGase ‐induced SPI / WG gels had denser and more homogeneous microstructures after microwave pretreatment. CONCLUSION The effect of microwave pretreatment is useful in advancing gelation characters of MTGase ‐induced SPI / WG gels and provides the possibility for expanding the application of food protein. © 2015 Society of Chemical Industry