Effect of transglutaminase treatment on the physicochemical properties and structural characteristics of soy protein isolate/konjac glucomannan complex

• Published in: Food chemistry Vol. 470; p. 142642
• Main Authors: Wang, Ya, Lei, Ailin, Zhan, Ziyi, Sun, Xiaohua, Zhang, Fusheng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.04.2025
• Subjects: absorption; crosslinking; crystal structure; fat replacers; food chemistry; Konjac glucomannan; konjac mannan; Mannans - chemistry; Physicochemical properties; Plant-based fat mimetics; protein-glutamine gamma-glutamyltransferase; Soy protein isolate; Soybean Proteins - chemistry; thermal stability; Transglutaminase; Transglutaminases - chemistry; Konjac glucomannan; Transglutaminase; Soy protein isolate; Physicochemical properties; Plant-based fat mimetics
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.142642

In this study, the effects of transglutaminase on the structural and physicochemical properties of soy protein isolate/konjac glucomannan complex were investigated. Additionally, the complex was treated with different transglutaminase additions, cross-linking temperatures, and cross-linking pH and compared with a control without transglutaminase to elucidate the effect of transglutaminase on the internal interactions within the complex. The results demonstrated that transglutaminase treatment significantly enhanced the water-holding and oil-binding capacities by 34.62 % and 49.28 %, respectively, along with the emulsifying properties. Furthermore, transglutaminase treatment significantly enhanced the UV absorption intensity by 36.89 % and strengthened the intermolecular interactions. The relative crystallinity and ΔH were elevated by 15.08 % and 34.39 %, respectively, which significantly enhanced the thermal stability of the complex. Overall, the transglutaminase-treated complex displayed improved physicochemical properties, with a more organized, uniform, and denser internal structure. These findings offer valuable insights into developing novel plant-based fat mimetics. [Display omitted] •Transglutaminase enhanced the cross-linking interaction of the complex.•Transglutaminase improved the emulsifying and rheological properties of the complex.•The transglutaminase-treated complex had enhanced thermal and structural stability.•Transglutaminase promotes denser structure by enhancing disulfide and hydrogen bond.•The findings offer insights into developing novel plant-based fat mimetics.