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Properties of Biopolymers from Cross‐linking Whey Protein Isolate and Soybean 11S Globulin
Author(s) -
YILDIRIM M.,
HETTIARACHCHY N.S.,
KALAPATHY U.
Publication year - 1996
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.1365-2621.1996.tb10945.x
Subject(s) - biopolymer , whey protein isolate , solubility , chemistry , whey protein , albumin , chromatography , tissue transglutaminase , food science , polymer , biochemistry , organic chemistry , enzyme
Biopolymers were prepared by cross‐linking whey protein isolate (WPI) and soybean 11S using transglutaminase. Electrophoretic pattern, solubility, emulsification, hydrophobicity and foaming properties of the biopolymers were determined. SDS‐PAGE showed bands corresponding to high‐molecular‐weight components (MW>200 kDa). Biopolymer solubility was > 90% at pH 3 and below, and at pH 7 and above. Emulsifying properties of biopolymers were lower than those of WPI. The foaming capacity of the biopolymers (23.6 mL) and WPI/11S mixture (22.7 mL) were similar to that of egg albumin (20.3 mL). The foaming stability of the biopolymers (122 min) was higher than that of WPI/11S mixture (33.7 min), and was similar to that of egg albumin (132 min).