In this study, the deformation behavior of soybean protein isolate (SPI) xerogels cross-linked with different transglutaminase (TGase) concentrations was investigated. The gel properties of TGase cross-linked SPI were analyzed by rheology and texture. Results showed that 0.4% TGase completely promoted the intermolecular cross-linking, SPI molecules had more binding sites and α-helix content and less irregular curl structure. The presence of 0.4% TGase enhanced the water binding ability and thermal stability of SPI xerogel, and its denaturation temperature was up to 181.50°C. The corresponding texture characteristics showed that hardness and elasticity were significantly increased by 182.90% and 25.00%, respectively. Results showed that SPI containing 0.4% TGase had the best 3D (three-dimension) shape change after hydration. However, excessive TGase (1.0% w/v) led to excessive lysine covalent cross-linking, which increases the porosity of the gel surface, causing the disrupted gel network. The research provides insights and new ideas for food-processing technology called 4D (four-dimension) food.

在本研究中，研究了与不同转谷氨酰胺酶 (TGase) 浓度交联的大豆分离蛋白 (SPI) 干凝胶的变形行为。通过流变学和质地分析了 TGase 交联 SPI 的凝胶特性。结果表明，0.4%的TGase完全促进了分子间交联，SPI分子具有更多的结合位点和α-螺旋含量以及更少的不规则卷曲结构。0.4% TGase的存在增强了SPI干凝胶的水结合能力和热稳定性，其变性温度高达181.50℃。相应的质地特征表明，硬度和弹性分别显着提高了182.90%和25.00%。结果表明，含有 0.4% TGase 的 SPI 在水合后具有最佳的 3D（三维）形状变化。然而，过量的 TGase (1.0% w/v) 导致过量的赖氨酸共价交联，这会增加凝胶表面的孔隙率，从而导致凝胶网络被破坏。该研究为称为 4D（四维）食品的食品加工技术提供了见解和新思路。