Program of National Natural Science Foundation of China (NSFC) [32101986]; Natural Science Foundation of Fujian Province, China [2020J05128]
机构署名：
本校为其他机构
院系归属：
食品科学技术学院
摘要：
Transglutaminase (TGase) induced-crosslinking of soy protein isolate (SPI) was markedly influenced by the substrate aggregation state. Results showed that appropriate heating significantly accelerated the TGase crosslinking, and the 7S and 11S acidic subunits were more susceptible to the enzyme than the 11S basic proteins. The content of epsilon-(gamma-glutamyl)-lysine isopeptide bonds increased from 4.74 to 8.61 mu mol/g protein when the heating intensity was increased from 75 degree celsius for 15 min to 95 degree celsius for 30 min, due to sufficient unfolding of the protein structure. Rheo...
