Effect of transglutaminase treatment on the physicochemical properties and structural characteristics of soy protein isolate/konjac glucomannan complex
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 c...
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| Published in | Food chemistry Vol. 470; p. 142642 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
01.04.2025
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| Subjects | |
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| Abstract | 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. |
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| AbstractList | 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.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. 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. 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. 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. |
| ArticleNumber | 142642 |
| Author | Wang, Ya Sun, Xiaohua Lei, Ailin Zhang, Fusheng Zhan, Ziyi |
| Author_xml | – sequence: 1 givenname: Ya surname: Wang fullname: Wang, Ya organization: College of Food Science, Southwest University, Chongqing 400715, China – sequence: 2 givenname: Ailin surname: Lei fullname: Lei, Ailin organization: College of Food Science, Southwest University, Chongqing 400715, China – sequence: 3 givenname: Ziyi surname: Zhan fullname: Zhan, Ziyi organization: College of Food Science, Southwest University, Chongqing 400715, China – sequence: 4 givenname: Xiaohua surname: Sun fullname: Sun, Xiaohua organization: College of Food Science, Southwest University, Chongqing 400715, China – sequence: 5 givenname: Fusheng surname: Zhang fullname: Zhang, Fusheng email: zfs830804@hotmail.com organization: College of Food Science, Southwest University, Chongqing 400715, China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/39742611$$D View this record in MEDLINE/PubMed |
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| Keywords | Konjac glucomannan Transglutaminase Soy protein isolate Physicochemical properties Plant-based fat mimetics |
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| SubjectTerms | 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 |
| Title | Effect of transglutaminase treatment on the physicochemical properties and structural characteristics of soy protein isolate/konjac glucomannan complex |
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