Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing

Abstract

In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ability. Microbial transglutaminase (MTGase) was added at different concentrations to improve the gelation process at two different settings/thermal treatments to make suitable texture PPI gels as a base for various meat and/or seafood analogues. SDS-PAGE analysis indicated that MTGase activity was focused on the polymerization of vicilins and legumins resulting in the promotion of new intermolecular protein complexes (increase in β-sheet aggregates). Rheological data showed that at 23% PPI with 5 and 7 U/g protein of MTGase the gel strength increased in terms of breaking force and complex modulus. It also improved the conformational stability and flexibility of their gel networks. The results suggest that appropriate gels with 23% PPI could be obtained adding 5 U/g MTGase able to be used as meat and/or seafood analogues.

Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase

“…Textural improvements using TG have also been reported for plant protein matrices for meat and seafood analogues, 22 bread, 23 heat-induced pea protein gels, 13,24 fermentation-induced mung bean gels, 20 soy protein cream cheese 16 and cheeses made from soy/peanut-dairy blends. 25 Yet these studies did not investigate fermentation-induced gels made from pea protein emulsions and have not evaluated the effect of TG in an acidic pea protein environment.…”

Use of enzymes in the food industry: a review

“…In fish-based products, it increases the hardness of the product, improves the appearance and stability of the protein film and even decreases the caloric content. In addition to being able to be used in the sweets and confectionery industries to increase the texture and elasticity of the product and in plant-based, such as soy and wheat, to make tofu, bread, bakery products and pasta (Kuraishi et al, 2001;Kieliszek & Misiewicz, 2014;Moreno et al, 2020;Lerner & Benzvi, 2021;Schlangen et al, 2023).…”

Study on the relationship between raw material characteristics of soybean protein concentrate and textured vegetable protein quality

“…The NSI of SPC produced by the alcohol method is generally lower (<15%). Still, the NSI difference in the measurement results is very significant, which is mainly caused by the different degrees of protein denaturation caused by process conditions, such as leaching concentration (Peng et al, 2021), drying methods (Ghribi et al, 2015) and different modification methods (Sui et al, 2021;Moreno et al, 2020). Studies had found that the protein solubility of ethanol-treated lentil protein isolate was below 10% when 35~55% ethanol was applied and increased to approximately 30% when the water/ethanol ratio increased from 55 to 75% (Chang et al, 2019).…”