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Microstructure and model solute transport properties of transglutaminase‐induced soya protein gels: effect of enzyme dosage, protein composition and solute size
Author(s) -
Wu Chao,
Hua Yufei,
Chen Yeming,
Kong Xiangzhen,
Zhang Caimeng
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13444
Subject(s) - peg ratio , diffusion , ethylene glycol , chemistry , tissue transglutaminase , microstructure , chromatography , composition (language) , enzyme , crystallography , biochemistry , organic chemistry , thermodynamics , physics , linguistics , philosophy , finance , economics
Summary The diffusion of poly(ethylene glycol) (PEG) in transglutaminase (TGase) cross‐linked soya protein gels as affected by enzyme dosage and protein composition was investigated. PEG with different molecular weights (M w ) varying from 6000 to 400 000 g mol −1 was selected. Results of this study revealed that the time‐related release of PEG from gel slices was found to be controlled by Fickian diffusion process. For PEG with M w 6000 g mol −1 , the diffusion coefficients (D) were independent on the enzyme dosage and protein composition. However, for PEG with M w ≥ 20 000 g mol −1 , there were strong dependences of diffusion on the solute size and on the gel network microstructure revealed by scanning electron microscopy (SEM), where more density gel network with smaller pores resulted in lower D of PEG. Lower D values of PEG with M w ≥ 20 000 g mol −1 were obtained in gels induced by 2 U g −1 TGase, and the D values increased with increasing 11S ratio in gels. Moreover, data also showed that the diffusion of PEG with larger size was more sensitive to the variation of gel network.