Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
Beijing Product Quality Supervision and Inspection Institute, Beijing 101300, PR China.
Food Res Int. 2023 Jul;169:112824. doi: 10.1016/j.foodres.2023.112824. Epub 2023 Apr 13.
Pea protein are emerging as the most potential alternative for meat products, but its application was hindered by their weaker gelling properties. Here, the feasibility of combining the Hofmeister anion (CO, Citrate, and SO) effect with microbial transglutaminase (MTG) cross-linking strategy to improve the techno-functional properties of pea protein was studied. Hofmeister anions or/and MTG treatment of pea protein caused a clear shift in far-UV CD spectra towards β-turn and random coil structures. Furthermore, Hofmeister anion and MTG-induced crosslinking caused a reduction of surface hydrophobicity in contrast with anions-treated. Compared to CO and SO, Citrate treatment can better improve the efficiency of MTG-crosslinking, as demonstrated by a reduction in free amino group contents and an increase in mean diameter size. Using MTG in combination with Hofmeister anions showed significantly improved foam property and gel hardness as well as decrease gelation temperature of pea protein, specifically Citrate treatment. Thus, this research provides a novel and effective method to improve the effect of MTG-cross-linked pea protein, which will play an essential role in future food production.
豌豆蛋白作为肉类产品的潜在替代品正在兴起，但由于其凝胶性能较弱，其应用受到限制。本研究探讨了结合大小离子效应（CO、Citrate 和 SO）与微生物转谷氨酰胺酶（MTG）交联策略来改善豌豆蛋白的工艺和功能特性的可行性。Hofmeister 阴离子（CO、Citrate 和 SO）或/和 MTG 处理豌豆蛋白导致远紫外 CD 光谱明显向β-转角和无规卷曲结构移动。此外，与阴离子处理相比，Hofmeister 阴离子和 MTG 诱导的交联导致表面疏水性降低。与 CO 和 SO 相比，Citrate 处理可以更好地提高 MTG 交联的效率，这表现为游离氨基含量的减少和平均粒径的增加。使用 MTG 结合 Hofmeister 阴离子显著改善了豌豆蛋白的泡沫性能和凝胶硬度，并降低了凝胶化温度，特别是 Citrate 处理。因此，本研究为提高 MTG 交联豌豆蛋白的效果提供了一种新颖有效的方法，这将在未来的食品生产中发挥重要作用。
