The possibility of using microbial transglutaminase (MTGase, 2.3.2.13) on bio-texturising of soy protein isolate is the main object of this study. Covalent cross-linking of proteins by MTGase is easy and simple for application, safe and well controlled process than commercial methods used for protein texturisation. Two commercial preparations of MTGase were used for restructuring soy protein isolate (SPI). The investigation of the product (gel) formed was evaluated using textural profile analysis (TPA). The results indicated that using of MTGase for texturising of SPI enhance greatly most of TPA parameters. The most affected parameters were hardness, cohesiveness and gumminess. Bio- texturising of proteins is a promising tool for restructuring and modifying the structure net work of protein molecules. The cross-linking reactions promoted by the action of MTGase allowing for the development and widespread use of new and improved functional properties in food industry.
Eshra, D. (2017). Bio-Texturisation of Soy Protein Isolate. Alexandria Journal of Food Science and Technology, 14(2), 9-16. doi: 10.21608/ajfs.2017.16281
MLA
Dalia Eshra. "Bio-Texturisation of Soy Protein Isolate". Alexandria Journal of Food Science and Technology, 14, 2, 2017, 9-16. doi: 10.21608/ajfs.2017.16281
HARVARD
Eshra, D. (2017). 'Bio-Texturisation of Soy Protein Isolate', Alexandria Journal of Food Science and Technology, 14(2), pp. 9-16. doi: 10.21608/ajfs.2017.16281
VANCOUVER
Eshra, D. Bio-Texturisation of Soy Protein Isolate. Alexandria Journal of Food Science and Technology, 2017; 14(2): 9-16. doi: 10.21608/ajfs.2017.16281
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