Improving sweet potato protein gel properties through epsilon-(gamma-glutamy)-lysine isopeptide cross-link catalyzed by transglutaminase

文献类型： 外文期刊

第一作者： Arogundade, Lawrence A.

作者： Arogundade, Lawrence A.;Mu, Tai-Hua;Zhang, Miao;Chen, Jing-Wang;Sun, Hong-Nan;Zhang, Duqin;Arogundade, Lawrence A.

作者机构：

关键词： Sweet potato protein gel; Transglutaminase; Glutamine-lysine cross-link; Dynamic rheology; Gel mechanical properties

期刊名称：FOOD BIOSCIENCE （ 影响因子：4.24； 五年影响因子：4.805 ）

ISSN： 2212-4292

年卷期： 2021 年 39 卷

页码：

收录情况： SCI

摘要： Production of sweet potato protein (SPP) gels with enhanced viscoelasticity and mechanical properties through transglutaminase (T-gase) catalyzed SPP epsilon-(gamma-glutamy) lysine cross-link was investigated. Tgase induced cross-link of SPP increased the protein molecular weight, and slightly reduced its gelling point. Gel viscoelasticity was significantly enhanced with the maximum storage modulus (G'(max)) increasing from 2,990 Pa to 30,700 Pa as Tgase concentration increased from 0% to 5.0%. The exponent (z)' of the power law (G' = k'omega(z)'), decreased from 0.024 (control SPP gel) to z' in the range 0.018-0.022 for the SPP epsilon-(gamma-glutamy) lysine cross-link (SPP - GL) gels. SPP gel network structure showed increased covalence interaction with increase in the level of Tgase induced cross linking. SPP gel had no fracture stress but suffer deformation under little stress, while SPP - GL cross-linked gels formed with 1.6, 3.2 and 5.0% Tgase could withstand higher stress and had fracture stress and strain in the range 97.3-235.5 kNm(-2) and 0.065-0.448 respectively. T-gase induced SPP epsilon-(gamma-glutamy) lysine cross-link enhanced SPP gel hardness, resilience and adhesiveness.

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