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Physical Properties of Soy Bean and Broad Bean 11S Globulin Gels Formed by Transglutaminase Reaction |
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| Authors: | YUPORN CHANYONGVORAKUL YASUKI MATSUMURA MASAHIKO NONAKA MASAO MOTOKI TOMOHIKO MORI |
| Affiliation: | Authors Chanyongvorakul, Matsumura, and Mori are with the Research Institute for Food Science, Kyoto Univ., Uji, Kyoto 611, Japan.;Authors Nonaka and Motoki are with the Food Research &Development Laboratories, Ajinomoto Co., Inc., 1–1 Suzuki-cho, Kawasaki-shi, Japan. |
| Abstract: | 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. |
| Keywords: | beans globulin gels transglutaminase thermal gelling |