Premium
Physical Properties of Soy Bean and Broad Bean 11S Globulin Gels Formed by Transglutaminase Reaction
Author(s) -
CHANYONGVORAKUL YUPORN,
MATSUMURA YASUKI,
AKA MASAHIKO,
MOTOKI MASAO,
MORI TOMOHIKO
Publication year - 1995
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/j.1365-2621.1995.tb09808.x
Subject(s) - tissue transglutaminase , legumin , chemistry , rheology , viscosity , globulin , polymer chemistry , chemical engineering , materials science , biochemistry , storage protein , composite material , enzyme , biology , engineering , immunology , gene
Physical properties of transglutaminase‐induced glycinin and legumin gels were compared with thermally induced gels. Results of deformation tests showed that transglutaminase‐induced gels were more rigid and elastic than thermally induced gels. From creep compliance tests, all elastic moduli and viscosities except Newtonian viscosity were higher for transglutaminase‐induced gels. Electron micrographs revealed that network structures of transglutaminase‐induced gels were composed of larger unit particles forming more developed strands and clusters. More rigid and elastic gels were formed from glycinin as compared to legumin by both gelling methods.