Properties of Biopolymers from Cross-linking Whey Protein Isolate and Soybean 11S Globulin |
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Authors: | M YILDIRIM NS HETTIARACHCHY U KALAPATHY |
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Affiliation: | Authors Yildirim, Hettiarachchy, and Kalapathy are with the Dept. of Food Science, Univ. Of Arkansas, Fayetteville, AR 72704. Address inquiries to Dr. Navam S. Hettiarachchy. |
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Abstract: | 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). |
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Keywords: | cross-linking whey protein isolate soybean 11S globulin transglutaminase foaming |
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