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Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase‐Crosslinked Tofu Gel
Author(s) -
Li Chuanyun,
Wu Xuefeng,
Mu Dongdong,
Zhao Yanyan,
Luo Shuizhong,
Zhong Xiyang,
Jiang Shaotong,
Li Xingjiang,
Zheng Zhi
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14403
Subject(s) - papain , chemistry , hydrolysis , chromatography , enzymatic hydrolysis , water holding capacity , tissue transglutaminase , food science , enzyme , biochemistry
Abstract The effects of partial enzymatic hydrolysis of soymilk on the characteristics of transglutaminase (TG)‐crosslinked tofu gel were studied. SDS‐PAGE showed that the molecular weight of the partially hydrolyzed soybean protein was reduced to that of a digested peptide (less than 43.0 kDa) when papain was added at more than 50 μL/100 mL soymilk. The content of free sulfhydryls, β‐sheets, and random coils in papain‐treated soymilk increased. When TG was added to soy milk after papain treatment and tofu gel was formed, its storage modulus increased from 957.44 to 1241.39 Pa. The gel strength, water‐holding capacity, and nonfreezing water content of the tofu gel were greater than those without enzyme treatment. Scanning electron microscopy revealed that limited papain hydrolysis stimulated TG‐catalyzed cross‐linking of soymilk to form a dense gel network structure, whereas an extended enzymatic hydrolysis of soymilk did not promote crosslinking by TG. Practical Application This work investigated the effect of partial hydrolysis on TG cross‐linked tofu gel. Partial hydrolysis of soybean protein with papain can promote TG cross‐linking reaction, thus form a dense network structure, increase gel strength, and water‐holding capacity. Therefore, it can be used to produce a good gel product with higher gel strength, springiness, water‐holding capacity, and a more dense microstructure.