Functional Properties of Microbial Transglutaminase Modified Soybean Glycinin and ?-Conglycinin

2011 ◽  
Vol 7 (2) ◽  
Author(s):  
Xiaozhong Hu ◽  
Xuebing Xu ◽  
Jun-Feng Fan ◽  
Yong-Qiang Cheng ◽  
Lite Li
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Heat Stability ◽  
Microbial Transglutaminase ◽  
Soy Proteins ◽  
Emulsifying Activity ◽  
Foaming Property ◽  
Gelling Properties ◽  
Sds Page

Soybean ?-conglycinin and glycinin were polymerized by a microbial transglutaminase (MTGase), and some functional properties of these polymers, including solubility, heat stability and emulsifying, foaming, and gelling properties, were investigated. SDS-PAGE showed that the acidic subunits of glycinin and ?, ?’ subunits of ?-conglycinin were easily susceptible to MTGase than basic subunits and ?-subunits, respectively. Although MTGase treatment led to the decreases in solubility and emulsifying activity of ?-conglycinin and glycinin, the significant improvements in their gelling and heat stability were observed (p < 0.05). In addition, the MTGase polymerization also increased the foaming property and emulsifying stability of glycinin. These results show that MTGase treatment could improve some functional properties of ?-conglycinin and glycinin, which provides a new opportunity to obtain specific functional properties of soy proteins used in various food systems.

Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure

2021 ◽  
Vol 348 ◽  
pp. 129093
Author(s):  
Zi-Zi Hu ◽  
Xiao-Mei Sha ◽  
Tao Huang ◽  
Lu Zhang ◽  
Guang-Yao Wang ◽  
...  
Keyword(s):  
Rheological Behavior ◽  
Microbial Transglutaminase ◽  
Fish Gelatin ◽  
Polyglutamic Acid ◽  
Gelling Properties

Functional Properties of a Peptide of 23 Residues Purified from the Peptic Hydrolyzate of asl-CASEIN: Changes in the Emulsifying Activity During Purification of the Peptide

1986 ◽  
Vol 51 (5) ◽  
pp. 1248-1252 ◽  
Author(s):  
MAKOTO SHIMIZU ◽  
SOO WON LEE ◽  
SHUICHI KAMINOGAWA ◽  
KUNIO YAMAUCHI
Keyword(s):  
Functional Properties ◽  
Emulsifying Activity

scholarly journals Effect of X-rays on structural, physicochemical and functional properties of gluten protein

2021 ◽  
Vol 24 ◽  
Author(s):  
Durga Chandra ◽  
Ashish Dabade ◽  
Gauri Damgude ◽  
Chetali Malhotra
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Stability Index ◽  
Time Range ◽  
Gluten Protein ◽  
X Rays ◽  
Net Charge ◽  
Emulsification Activity ◽  
X Ray ◽  
Sds Page

Abstract The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. The objective of this study was to determine the effect of x-ray radiations on the physicochemical properties of gluten protein. Different functional properties of proteins like water and oil holding capacities, protein solubility, emulsification activity, and stability index, foaming action and stability, water solubility, protein, and moisture content, along with SDS PAGE, FTIR, Xeta potential net charge was carried out to evaluate the effect of X-ray radiation on gluten protein. Results showed that the enhancement of water holding capacity up to 38.12%, as well as oil holding capacity up to 35% could be seen, whereas a significant decrease in emulsification activity and stability index, foaming capacity and stability, even protein content could be observed in treated samples. The net charge on protein in water solution was found to increase towards the positive side. The structure of the protein remained unchanged based on no change was observed in SDS PAGE electrograph, FTIR secondary structure region. Hence, X-ray treatment can be a possible way to alter the protein structure for “tailor-made applications” in food industries.

scholarly journals Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

2011 ◽  
Vol 20 (No. 1) ◽  
pp. 7-14 ◽  
Author(s):  
M. Hrčková ◽  
M. Rusňáková ◽  
J. Zemanovič
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Aqueous Dispersion ◽  
Protein Hydrolysates ◽  
Soy Flour ◽  
Degree Of Hydrolysis ◽  
Defatted Soy Flour ◽  
Sds Page ◽  
Soy Protein Hydrolysates ◽  
Hydrolysis Of

Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest degree of hydrolysis (DH 39.5) was observed in the presence of protease Flavourzyme. SPH were used for measuring functional properties (foaming stability, gelation). Treatment with Flavourzyme improved foaming of proteins of DSF. Foaming stability was low in the presence of Novozym. Proteases treated DSF showed good gelation properties, mainly in the case of treatment with Flavourzyme. SDS-PAGE analysis showed that after enzyme ad-dition to the 5% aqueous dispersion of DSF each enzyme degraded both b-conglycinin and glycinin. In general, the basic polypeptide from glycinin showed the highest resistance to proteolytic activity. The most abundant free amino acids in the hydrolysates were histidine (30%), leucine (24%) and tyrosine (19%) in the case of the treatment with proteases Alcalase and Novozym, and arginine (22.1%), leucine (10.6%) and phenylalanine (12.9%) in the case of the treatment with Flavourzyme. &nbsp;

A comparative study on functional properties of beet and citrus pectins in food systems

2005 ◽  
Vol 19 (4) ◽  
pp. 731-738 ◽  
Author(s):  
G MESBAHI ◽  
J JAMALIAN ◽  
A FARAHNAKY
Keyword(s):  
Comparative Study ◽  
Functional Properties ◽  
Food Systems

Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin

2001 ◽  
Vol 81 (7) ◽  
pp. 665-673 ◽  
Author(s):  
M Carmen Gómez-Guillén ◽  
Ana Isabel Sarabia ◽  
M Teresa Solas ◽  
Pilar Montero
Keyword(s):  
Functional Properties ◽  
Microbial Transglutaminase

Modification of Ovalbumin with Glucose 6-Phosphate by Amino-Carbonyl Reaction. Improvement of Protein Heat Stability and Emulsifying Activity

1995 ◽  
Vol 43 (2) ◽  
pp. 301-305 ◽  
Author(s):  
Yasuko Kato ◽  
Takayoshi Aoki ◽  
Natsuki Kato ◽  
Ryo Nakamura ◽  
Tsukasa Matsuda
Keyword(s):  
Heat Stability ◽  
Emulsifying Activity
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