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Cited by 88Proteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality

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Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

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Luo, Kaiyun, Liu, Shutao, Miao, Song, Adhikari, Benu, Wang, Xufeng, Chen, Jie·2019·Journal of Food Engineering
DOI 10.1016/j.jfoodeng.2019.07.008
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Abstract

The salt-induced gelation behavior of soy protein isolate (SPI) emulsions was markedly influenced by microbial transglutaminase (TGase) pre-crosslinking. Rheological data showed that when SPI emulsions were incubated with TGase at low concentrations (1 and 3 U/g protein) at 50 °C for 30 min prior to gelation, no change in storage modulus (G′), but enhanced resistance to deformation of the gels was observed. Extensive crosslinking by TGase (5 U/g protein) resulted in severe decreases in gel firmness and fracture properties (yielding stress and strain), likely due to the impairment of hydrophobic bonds and the formation of coarse networks. The water-holding capacity of the gels was significantly enhanced by increased concentrations of TGase. Interactive force analysis indicated that non-covalent interactions and disulfide bonds are the primary forces involved in CaSO4-induced SPI emulsion gel, but TGase treatment may limit hydrophobic interactions within the gel network. These results are of great potential value for the application of TGase in the food industry.

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  • Low concentrations of transglutaminase (1 and 3 U/g) significantly improved the gel structure and resistance to deformation of salt-induced soy protein isolate gels.

    “Luo et al. (2019) explored the impact of TGase precrosslinking on salt-induced gelation of SPI and found that low concentrations of TGase (1 and 3 U/g) significantly improved the gel structure and resistance to deformation.”

    From A Review of Gelation of Plant Proteins and Their Influencing Factors (2025) · cites this paper as Luo et al. (2019)

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Metadata

Authors
Luo, K., Liu, S., Miao, S., Adhikari, B., Wang, X., & Chen, J.
Affiliations
  • Jiangnan University (CN)
  • Fuzhou University (CN)
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
  • RMIT University (AU)
Corresponding author
  • Wang, Xufeng
  • Chen, Jie
ORCID
Venue
Journal of Food Engineering
Publisher
Elsevier BV
Published
2019-12
Volume
263
Pages
280-287
ISSN
0260-8774 (ISSN-L)
DOI
10.1016/j.jfoodeng.2019.07.008
OpenAlex
W2957775694
Cited by
88
References
0
Citations by year
2026: 13 · 2025: 12 · 2024: 13 · 2023: 16 · 2022: 13 · 2021: 11 · 2020: 9 · 2019: 1
FWCI
5.40
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Food Engineering (publishedVersion)
  • T-Stór (Teagasc) (acceptedVersion, cc-by-nc-sa)
  • Arrow@dit (Dublin Institute of Technology) (submittedVersion, cc-by-nc-sa)
  • RMIT Research Repository (RMIT University Library) (submittedVersion)
  • Figshare (submittedVersion)
Funders
  • National High-tech Research and Development Program
  • National Natural Science Foundation of China
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
Keywords
soy protein isolate, emulsion gelation, salt-induced gelation, microbial transglutaminase, pre-crosslinking, calcium sulfate, gel strength, fracture behavior, water holding capacity, hydrophobic interactions, disulfide bonds, non-covalent interactions, gel network structure, rheological properties

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