Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments
The effects of protein-glutaminase (PG) on calcium sulphate (CaSO<sub>4</sub>)-induced gels of soy protein isolate (SPI) with different heat treatment levels were investigated. The time-dependent degree of deamidation showed that the mild denaturation of the protein favored the deamidati...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/4/1752 |
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| author | Xin Li Liwei Fu Zhiyong He Maomao Zeng Qiuming Chen Fang Qin Zhaojun Wang Jie Chen |
| author_facet | Xin Li Liwei Fu Zhiyong He Maomao Zeng Qiuming Chen Fang Qin Zhaojun Wang Jie Chen |
| author_sort | Xin Li |
| collection | DOAJ |
| description | The effects of protein-glutaminase (PG) on calcium sulphate (CaSO<sub>4</sub>)-induced gels of soy protein isolate (SPI) with different heat treatment levels were investigated. The time-dependent degree of deamidation showed that the mild denaturation of the protein favored the deamidation. The particle size distribution showed that the heat treatment increased the SPI particle size, and the particle size distribution of the SPI shifted to the right or increased the proportion of the large particle size component as the degree of deamidation increased for each sample. Rheological analysis showed that the deamidation substantially pushed up the gel temperature and decreased the value of G′. The gel strength and water-holding capacity showed that the higher the amount of enzyme added, the more significant the decrease in gel strength, while the gel water-holding capacity increased. In summary, the deamidation of PG and heat treatment can affect the gel properties of SPI synergistically. |
| first_indexed | 2024-03-11T08:21:29Z |
| format | Article |
| id | doaj.art-ddf725830a0244a5a3653096aa9b026f |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T08:21:29Z |
| publishDate | 2023-02-01 |
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| series | Molecules |
| spelling | doaj.art-ddf725830a0244a5a3653096aa9b026f2023-11-16T22:22:44ZengMDPI AGMolecules1420-30492023-02-01284175210.3390/molecules28041752Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal TreatmentsXin Li0Liwei Fu1Zhiyong He2Maomao Zeng3Qiuming Chen4Fang Qin5Zhaojun Wang6Jie Chen7State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaThe effects of protein-glutaminase (PG) on calcium sulphate (CaSO<sub>4</sub>)-induced gels of soy protein isolate (SPI) with different heat treatment levels were investigated. The time-dependent degree of deamidation showed that the mild denaturation of the protein favored the deamidation. The particle size distribution showed that the heat treatment increased the SPI particle size, and the particle size distribution of the SPI shifted to the right or increased the proportion of the large particle size component as the degree of deamidation increased for each sample. Rheological analysis showed that the deamidation substantially pushed up the gel temperature and decreased the value of G′. The gel strength and water-holding capacity showed that the higher the amount of enzyme added, the more significant the decrease in gel strength, while the gel water-holding capacity increased. In summary, the deamidation of PG and heat treatment can affect the gel properties of SPI synergistically.https://www.mdpi.com/1420-3049/28/4/1752soy protein isolatesprotein-glutaminasecalcium sulphate-induced gelsaggregation |
| spellingShingle | Xin Li Liwei Fu Zhiyong He Maomao Zeng Qiuming Chen Fang Qin Zhaojun Wang Jie Chen Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments Molecules soy protein isolates protein-glutaminase calcium sulphate-induced gels aggregation |
| title | Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
| title_full | Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
| title_fullStr | Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
| title_full_unstemmed | Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
| title_short | Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
| title_sort | effect of protein glutaminase on calcium sulphate induced gels of spi with different thermal treatments |
| topic | soy protein isolates protein-glutaminase calcium sulphate-induced gels aggregation |
| url | https://www.mdpi.com/1420-3049/28/4/1752 |
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