Influence of Transglutaminase on Glucono-δ-lactone-Induced Soy Protein Gels,ACS Food Science & Technology

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Influence of Transglutaminase on Glucono-δ-lactone-Induced Soy Protein Gels
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-08-27 , DOI: 10.1021/acsfoodscitech.1c00102
Eva M. Herz ₁ , Sabine Schäfer ₁ , Nino Terjung ₂ , Monika Gibis ₁ , Jochen Weiss ₁

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Enzymatic cross-linking of proteins can be used to create a variety of foods with appealing textures and facilitate further processing such as slicing or packaging. Transglutaminase (TG), a protein-glutamine-γ-glutamyltransferase, has been used in the production of processed meat and fish products. However, it has a reaction optimum at pH 7 and is therefore typically unsuitable for application in up-and-coming acidic food products such as fermented vegan meat product alternatives. To determine whether a simultaneous addition of slowly acidifying glucono-δ-lactone (GDL) and TG can facilitate protein cross-linking prior to the pH becoming too low, TG and GDL were added separately or in combination to soy protein suspensions composed of 10–15% soy protein concentrates or isolates (SPI). Texture analysis showed that SPI gels at pH 5–6, induced by GDL and TG combined, were harder than only GDL-induced gels and as hard as TG-induced gels at the optimum pH of 7. Decreased tan δ values and confocal laser scanning microscopy images indicated that protein cross-linking had taken place in combined gels. The results suggest an initial network formation induced by TG, which later in the acidification is being supplemented by an agglomeration of proteins due to weakened electrostatic repulsion. Taken together, the combination of slow acidification by GDL and TG addition leads to acidic gels with enhanced textural properties and shelf life.

中文翻译：

转谷氨酰胺酶对葡萄糖酸-δ-内酯诱导的大豆蛋白凝胶的影响

蛋白质的酶促交联可用于制造各种质地诱人的食品，并有助于进一步加工，如切片或包装。转谷氨酰胺酶 (TG) 是一种蛋白质-谷氨酰胺-γ-谷氨酰转移酶，已用于加工肉类和鱼类产品的生产。然而，它在 pH 值为 7 时具有最佳反应，因此通常不适用于新兴的酸性食品，例如发酵纯素肉制品替代品。为了确定同时添加缓慢酸化的葡萄糖酸-δ-内酯 (GDL) 和 TG 是否可以在 pH 过低之前促进蛋白质交联，将 TG 和 GDL 分别或组合添加到由 10– 15% 大豆浓缩蛋白或分离蛋白 (SPI)。质地分析表明 SPI 在 pH 5-6 时凝胶，由 GDL 和 TG 联合诱导，比仅 GDL 诱导的凝胶更硬，在最佳 pH 值为 7 时与 TG 诱导的凝胶一样硬。 tan δ 值降低和共聚焦激光扫描显微镜图像表明蛋白质交联发生组合凝胶。结果表明由 TG 诱导的初始网络形成，在酸化后期，由于静电斥力减弱，蛋白质聚集补充了 TG。总之，通过 GDL 和 TG 添加缓慢酸化的组合导致酸性凝胶具有增强的质地特性和保质期。结果表明由 TG 诱导的初始网络形成，在酸化后期，由于静电斥力减弱，蛋白质聚集补充了 TG。总之，通过 GDL 和 TG 添加缓慢酸化的组合导致酸性凝胶具有增强的质地特性和保质期。结果表明由 TG 诱导的初始网络形成，在酸化后期，由于静电斥力减弱，蛋白质聚集补充了 TG。总之，通过 GDL 和 TG 添加缓慢酸化的组合导致酸性凝胶具有增强的质地特性和保质期。

更新日期：2021-09-17

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