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Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments
The effects of protein-glutaminase (PG) on calcium sulphate (CaSO(4))-induced gels of soy protein isolate (SPI) with different heat treatment levels were investigated. The time-dependent degree of deamidation showed that the mild denaturation of the protein favored the deamidation. The particle size...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9965098/ https://www.ncbi.nlm.nih.gov/pubmed/36838740 http://dx.doi.org/10.3390/molecules28041752 |
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author | Li, Xin Fu, Liwei He, Zhiyong Zeng, Maomao Chen, Qiuming Qin, Fang Wang, Zhaojun Chen, Jie |
author_facet | Li, Xin Fu, Liwei He, Zhiyong Zeng, Maomao Chen, Qiuming Qin, Fang Wang, Zhaojun Chen, Jie |
author_sort | Li, Xin |
collection | PubMed |
description | The effects of protein-glutaminase (PG) on calcium sulphate (CaSO(4))-induced gels of soy protein isolate (SPI) with different heat treatment levels were investigated. The time-dependent degree of deamidation showed that the mild denaturation of the protein favored the deamidation. The particle size distribution showed that the heat treatment increased the SPI particle size, and the particle size distribution of the SPI shifted to the right or increased the proportion of the large particle size component as the degree of deamidation increased for each sample. Rheological analysis showed that the deamidation substantially pushed up the gel temperature and decreased the value of G′. The gel strength and water-holding capacity showed that the higher the amount of enzyme added, the more significant the decrease in gel strength, while the gel water-holding capacity increased. In summary, the deamidation of PG and heat treatment can affect the gel properties of SPI synergistically. |
format | Online Article Text |
id | pubmed-9965098 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99650982023-02-26 Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments Li, Xin Fu, Liwei He, Zhiyong Zeng, Maomao Chen, Qiuming Qin, Fang Wang, Zhaojun Chen, Jie Molecules Article The effects of protein-glutaminase (PG) on calcium sulphate (CaSO(4))-induced gels of soy protein isolate (SPI) with different heat treatment levels were investigated. The time-dependent degree of deamidation showed that the mild denaturation of the protein favored the deamidation. The particle size distribution showed that the heat treatment increased the SPI particle size, and the particle size distribution of the SPI shifted to the right or increased the proportion of the large particle size component as the degree of deamidation increased for each sample. Rheological analysis showed that the deamidation substantially pushed up the gel temperature and decreased the value of G′. The gel strength and water-holding capacity showed that the higher the amount of enzyme added, the more significant the decrease in gel strength, while the gel water-holding capacity increased. In summary, the deamidation of PG and heat treatment can affect the gel properties of SPI synergistically. MDPI 2023-02-12 /pmc/articles/PMC9965098/ /pubmed/36838740 http://dx.doi.org/10.3390/molecules28041752 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Li, Xin Fu, Liwei He, Zhiyong Zeng, Maomao Chen, Qiuming Qin, Fang Wang, Zhaojun Chen, Jie Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
title | Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
title_full | Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
title_fullStr | Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
title_full_unstemmed | Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
title_short | Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments |
title_sort | effect of protein-glutaminase on calcium sulphate-induced gels of spi with different thermal treatments |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9965098/ https://www.ncbi.nlm.nih.gov/pubmed/36838740 http://dx.doi.org/10.3390/molecules28041752 |
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