Min Cong, Wang Yibing, Li Yingjie, Zhu Zhenbao, Li Ming, Chen Wenjuan, Yi Jianhua, Liu Miaomiao, Feng Li, Cao Yungang
Shaanxi Province Key Laboratory of Bio-Resources, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723001, China; School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China.
School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China.
Food Chem. 2025 Mar 30;469:142534. doi: 10.1016/j.foodchem.2024.142534. Epub 2024 Dec 21.
Our previous research confirmed that resonance acoustic mixing (RAM) pretreatment effectively improved the emulsification and water retention of commercial pea protein isolate (PPI), but significantly reduced its gel performance. This study aimed to investigate the effect of transglutaminase (TGase, 0.1 %, 0.2 %, 0.3 %, 0.4 %, and 0.5 %) on the gel properties and digestibility of PPI with RAM pretreatment (RAM-PPI). Results showed that moderate TGase (0.1-0.3 %) significantly increased the α-helix/β-sheet ratio, surface hydrophobicity and covalent crosslinking of protein molecules, enhancing the texture and digestibility of RAM-PPI gels. The SEM imaging demonstrated a fine, uniform and dense network structure with many pores in these RAM-PPI gels. However, excessive TGase (0.5 %) reduced the water holding capacity and intestinal digestibility of the RAM-PPI gels, mainly due to the excessive protein cross-linking and re-aggregation. These findings suggest that the combined treatment of moderate TGase with RAM can be a promising approach for the modification of plant-based proteins.
我们之前的研究证实，共振声学混合（RAM）预处理可有效改善商业豌豆蛋白分离物（PPI）的乳化和保水性能，但会显著降低其凝胶性能。本研究旨在探讨转谷氨酰胺酶（TGase，0.1%、0.2%、0.3%、0.4%和0.5%）对经RAM预处理的PPI（RAM-PPI）凝胶特性和消化率的影响。结果表明，适量的TGase（0.1-0.3%）可显著提高蛋白质分子的α-螺旋/β-折叠比、表面疏水性和共价交联，增强RAM-PPI凝胶的质地和消化率。扫描电子显微镜成像显示，这些RAM-PPI凝胶具有精细、均匀且致密的网络结构，并有许多孔隙。然而，过量的TGase（0.5%）会降低RAM-PPI凝胶的持水能力和肠道消化率，这主要是由于蛋白质过度交联和重新聚集所致。这些发现表明，适量的TGase与RAM联合处理可能是一种很有前景的植物蛋白改性方法。
