Nahid A. Ali and Salma H. Ahmed and ElShazali A. Mohamed and Isam A. Mohamed Ahmed and Elfadil E.Babiker
Effect of Transglutaminase Cross Linking on the Functional Properties as a Function of NaCl Concentration of Legumes Protein Isolate
27 - 32
2010
4
1
International Journal of Nutrition and Food Engineering
https://publications.waset.org/pdf/14575
https://publications.waset.org/vol/37
World Academy of Science, Engineering and Technology
The effect of cross linking of the protein isolates of
three legumes with the microbial enzyme transglutaminase (EC
2.3.2.13) on the functional properties at different NaCl concentration
was studied. The reduction in the total free amino groups (OD340) of
the polymerized protein showed that TGase treatment crosslinking
the protein subunit of each legume. The solubility of the protein
polymer of each legume was greatly improved at high concentration
of NaCl. At 1.2 M NaCl the solubility of the native legumes protein
was significantly decreased but after polymerization slightly
improved. Cross linked proteins were less turbid on heating to higher
temperature as compared to native proteins and the temperature at
which the protein turns turbid also increased in the polymerized
proteins. The emulsifying and foaming properties of the protein
polymer were greatly improved at all concentrations of NaCl for all
legumes.
Open Science Index 37, 2010