Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures

Qin, Xin-Sheng; Luo, Shuhong; Cai, Jiwen; Zhong, Xia; Jiang, Shaotong; Zheng, Zhi; Zhao, Yanyan

doi:10.1002/jsfa.7541

Cited by 60 publications

(32 citation statements)

References 52 publications

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“…Moreover, the exposure of sulfhydryl and hydrophobic groups which resulted from microwave treatments promoted hydrophobic interactions and disulfide bond formation to generate denser and compact gel cross‐linking when being induced by laccase. These result stood in line with Qin et al where SPI‐wheat gluten gels formed by transglutaminase also showed denser microstructure after microwave treatments (Qin et al, ; Wang et al, ).…”

Section: Resultssupporting

confidence: 86%

“…The microstructure of control sample and samples treated by microwave were investigated by SEM. As shown in Figure 5 wheat gluten gels formed by transglutaminase also showed denser microstructure after microwave treatments (Qin et al, 2016b;Wang et al, 2017). Our results demonstrated that microwave pretreatment provides a significant improvement in the formation of disulfide bonds and hydrophobic interactions, decreasing free SH group content, which resulted in a homogeneous network forming.…”

Section: Microstructural Characterization By Sem Analysissupporting

confidence: 52%

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Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

et al. 2020

J Food Process Preserv

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Soybean protein isolate (SPI) is an important food ingredient used to prepare for soy products. However, protein gel formed from individual SPI exhibits poor gelation properties. In this study, effects of microwave pretreatment at various power (0–600 W) on gel properties of laccase‐induced gel were investigated. After microwave pretreating, gel strength of treated samples was over 2.2 times that of untreated. Microwave heating dramatically promoted water‐holding capacity and storage modulus of laccase‐induced SPI gel. Marked reducing happened in free SH group, since laccase catalyzed cross‐linking between phenols and its derivatives, which facilitated the connection of disulfide bonds. In addition, microwave pretreatment changed the secondary structure of the gel samples as determined by Fourier transform infrared spectroscopic analysis. Intuitively, a more compact structure was observed by SEM. Hence, microwave pretreatment is effective in improving the gelation properties of laccase‐induced SPI gel and may be used as an effective method in food industry. Practical applications As an indispensable ingredient, Soybean protein isolate (SPI) was wildly used in food industry to produce kinds of soy products. However, its poor gel properties impeded a further application of this low‐cost ingredient. In this study, SPI was pretreated by microwave which destroyed its compact structure and exposed the reactive sites of enzyme. Then, microwave pretreatment SPI was induced by laccase to catalyze cross‐linking between phenols and its derivatives since the groups were common exist in SPI. The laccase‐induced SPI gel couple with microwave pretreatment possessed a more excellent gel property, which can be potentially used to produce high‐quality soy products in food industry.

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Section: Resultssupporting

confidence: 86%

Section: Microstructural Characterization By Sem Analysissupporting

confidence: 52%

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

et al. 2020

J Food Process Preserv

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“…used dilute H 2 SO 4 solution to treat ground soybean meal held in a water bath at 80 °C for 2 h. Acid pretreatment helps to hydrolyze hemicellulose, reducing cellulose crystallinity and increasing the surface area and pore volume to increase the yield. Similarly, Qin et al . and Wang et al .…”

Section: Protein Extractionmentioning

confidence: 68%

“…Zhang et al 47 used dilute H 2 SO 4 solution to treat ground soybean meal held in a water bath at 80 ∘ C for 2 h. Acid pretreatment helps to hydrolyze hemicellulose, reducing cellulose crystallinity and increasing the surface area and pore volume to increase the yield. Similarly, Qin et al 48 and Wang et al 49 used microwave to aid in disruption of the tissue to increase the protein yield. Li et al 50 used ultrasound in addition to microwave and studied the structural properties of SPIs.…”

Section: Protein Extractionmentioning

confidence: 99%

Recent update on methodologies for extraction and analysis of soybean seed proteins

et al. 2018

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Soybean is one of the best sources of plant protein. Development of improved soybean cultivars through classical breeding and new biotech approaches is important to meet the growing global demand for soybeans. There is a critical need to investigate changes in protein content and profiles to ensure the safety and nutritional quality of new soybean varieties and their food products. A proteomics study begins with an optimal combination of extraction, separation and detection approaches. This review attempts to provide a summary of current updates in the methodologies used for extraction, separation and detection of protein from soybean, the basic foundations for good proteomic research. This information can be effectively used to investigate modifications in protein content and profiles in new varieties of soybeans and other crops. © 2018 Society of Chemical Industry.

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“…In addition, Da Rós, Freitas, Perez and de Castro14 reported the application of lipase/MI treatment to accelerate the enzymatic synthesis of biodiesel, and high catalytic efficiency ( K cat / K m ) values have also been achieved in the microwave-assisted digestion of β-LG by pronase15. Finally, MI can be used in the MTGase catalysis of covalent cross-linking, and to improve the gel strength of soybean protein isolate gels16.…”

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confidence: 99%

Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase

Chen

Hsieh

2016

Sci Rep

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We investigated the combined effects of microbial transglutaminase (MTGase, 7.0 units/mL) and microwave irradiation (MI) on the polymerization of milk proteins at 30 °C for 3 h. The addition of MTGase caused the milk proteins to become polymerized, which resulted in the formation of components with a higher molecular-weight (>130 kDa). SDS-PAGE analysis revealed reductions in the protein content of β-lactoglobulin (β-LG), αS-casein (αS-CN), κ-casein (κ-CN) and β-casein (β-CN) to 50.4 ± 2.9, 33.5 ± 3.0, 4.2 ± 0.5 and 1.2 ± 0.1%, respectively. The use of MTGase in conjunction MI with led to a 3-fold increase in the rate of milk protein polymerization, compared to a sample that contained MTGase but did not undergo MI. Results of two-dimensional gel electrophoresis (2-DE) indicated that κ-CN, β-CN, a fraction of serum albumin (SA), β-LG, α-lactalbumin (α-LA), αs1-casein (αs1-CN), and αs2-casein (αs2-CN) were polymerized in the milk, following incubation with MTGase and MI at 30 °C for 1 h. Based on this result, the combined use of MTGase and MI appears to be a better way to polymerize milk proteins.

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Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures

Abstract: The effect of microwave pretreatment is useful in advancing gelation characters of MTGase-induced SPI/WG gels and provides the possibility for expanding the application of food protein. © 2015 Society of Chemical Industry.

Cited by 60 publications

References 52 publications

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Recent update on methodologies for extraction and analysis of soybean seed proteins

Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase

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