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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...

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Detalles Bibliográficos
Autores principales: Li, Xin, Fu, Liwei, He, Zhiyong, Zeng, Maomao, Chen, Qiuming, Qin, Fang, Wang, Zhaojun, Chen, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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.
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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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