Effect of transglutaminase on the functional properties of GDL (glucono‐delta‐lactone) cold‐set soybean glycinin gel |
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| Authors: | Jian‐Hua Zhu Xiao‐Quan Yang Ijaz Ahmad Rui‐Min Zhong Jun‐Ru Qi Ding‐He Zhu |
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| Affiliation: | 1. Yingdong Food Science and Technology College, Shaoguan College, Shaoguan, 512005, Guangdong, China;2. Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China;3. Food & Biotechnology Research Center, PCSIR Laboratories Complex, Lahore 54600, Pakistan |
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| Abstract: | Cold‐set soybean glycinin gel was prepared by cross‐linking of soybean glycinin (non‐preheated and preheated) at pH 8.0 and 50 °C using transglutaminase (TG), followed by cold‐set acidification using glucono‐δ‐lactone (GDL). Dynamic oscillatory rheological measurements (both under non‐preheat and preheat conditions) showed that there was a substantial increase in the elastic (G′) and viscous (G″) moduli of enzyme treated gels. The moduli also showed similar frequency dependence. The yield strains of enzyme treated gels were clearly higher than that of the gels without enzyme treatment. Texture profile analysis indicated that preheat and enzyme treatments have beneficial effect on hardness, fracturability and gumminess of gels. Thermal and enzyme treatments have synergetic effect to improve the strength of gels, which is also consistent with the results of rheological measurements. These results demonstrated that heat treatment followed by TG treatment and GDL acidification improved the functional properties of soybean glycinin cold‐set gel. |
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| Keywords: | Functional properties gelation glycinin GDL texture transglutaminase |
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