Production of sweet potato protein (SPP) gels with enhanced viscoelasticity and mechanical properties through transglutaminase (T_gase) catalyzed SPP ε-(γ-glutamy) - lysine cross-link was investigated. T_gase 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 (Gʹ_max) increasing from 2,990 Pa to 30,700 Pa as T_gase concentration increased from 0% to 5.0%. The exponent (zʹ) of the power law (Gʹ = kʹω^zʹ), decreased from 0.024 (control SPP gel) to zʹ in the range 0.018–0.022 for the SPP ε-(γ-glutamy) - lysine cross-link (SPP – GL) gels. SPP gel network structure showed increased covalence interaction with increase in the level of T_gase 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% T_gase 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 ε-(γ-glutamy) - lysine cross-link enhanced SPP gel hardness, resilience and adhesiveness.

研究了通过转谷氨酰胺酶（T _gase）催化的SPPε-（γ-谷氨酰胺）-赖氨酸交联生产具有增强的粘弹性和机械性能的甘薯蛋白质（SPP）凝胶。T _gase诱导的SPP交联增加了蛋白质分子量，并略微降低了其胶凝点。凝胶的粘弹性与最大储能模量（G'被显著增强_最大值）从2990 Pa至30700帕增加为T _GASE浓度从0％提高到5.0％。指数（Z'）的功法（G'=k'ω ^Z'），从0.024（对照SPP凝胶）下降到Z'SPPε-（γ-谷氨酰胺）-赖氨酸交联（SPP – GL）凝胶的分子量范围为0.018–0.022。SPP凝胶网络结构显示出共价相互作用随着T_气体诱导的交联水平的增加而增加。SPP凝胶没有断裂应力，但在很小的应力下会发生变形，而由1.6％，3.2％和5.0％T_气体形成的SPP-GL交联凝胶_则可以承受更高的应力，并且断裂应力和应变范围为97.3-235.5 kNm ^-2和0.065–0.448。Ť _GASE诱导SPPε-（γ-glutamy） -赖氨酸交联增强SPP凝胶硬度，回弹性和粘合性。