The aim of this study was to investigate the gelling behavior of proteins in bio-tofu (soymilk-cow milk mixture gel) coagulated by microbial transglutaminase (MTGase) combined with lactic acid bacteria (LAB). It was shown that MTGase (3.0 U/g protein) treatment of soymilk-cow milk mixture (SCMM) could not induce gelation at 43℃ even if the incubation was lasting 4 h. However, the concomitant use of LAB (0.025 UC/L) along with MTGase could induce the formation of denser and finer gel network with smaller pores and higher storage modulus (G’) compared to SCMM treated with only LAB. Electrophoresis and mass spectrometry results indicated that LAB improve MTGase-dependent polymerization of proteins. In addition, this study investigates the effect of LAB and MTGase treatment on the rheology behavior of the derived gel products. In general, the use of both bio-coagulants for the manufacture of a mixed protein gel, might open new horizons in the field of novel nutrional and functional foods.

这项研究的目的是研究微生物转谷氨酰胺酶（MTGase）结合乳酸菌（LAB）使生物豆腐（豆浆-牛乳混合物凝胶）中的蛋白质的胶凝行为。结果表明，MTGase（3.0 U / g蛋白）处理豆浆-牛奶混合物（SCMM）即使在43℃下保温4小时也不会引起凝胶化。但是，与仅使用LAB处理的SCMM相比，同时使用LAB（0.025 UC / L）和MTGase可以诱导形成具有更小孔和更高储能模量（G'）的致密且更细的凝胶网络。电泳和质谱结果表明，LAB改善了MTGase依赖的蛋白质聚合。此外，本研究调查了LAB和MTGase处理对衍生的凝胶产品的流变行为的影响。一般来说，