Title of article :
Transglutaminase cross-link of legumes protein isolate: changes in functional properties as a function of pH
Author/Authors :
Nahid, A. A. University of Juba - Faculty of Applied Sciences - Department of Food Science, Sudan , Salma, H. A. University of Khartoum - Faculty of Agriculture - Department of Food Science and Technology, Sudan , ElShazali, A. M. University of Khartoum - Faculty of Agriculture - Department of Food Science and Technology, Sudan , Elfadil, E. B. University of Khartoum - Faculty of Agriculture - Department of Food Science and Technology, Sudan
Abstract :
The protein isolates of pigeon pea and hyacinth bean were polymerized by transglutaminase (EC2.3.2.13) and the effect of such polymerization on the functional properties at different pH levels was studied. The reduction in the total free amino groups (OD340) of the polymerized protein showed that TGase treatment cross-linking the protein subunit of each legume. The solubility of the protein polymer of each legume was greatly improved at a wide range of pH level. Cross linked proteins were less turbid on heating to higher temperature as compared to untreated samples and the temperature at which the protein turns turbid also increased in the polymerized samples. The emulsifying and foaming properties of the protein polymers were greatly improved at a wide range of pH level compared to the flour and the native protein of the two legumes.
Keywords :
transglutaminase , pigeon pea , hyacinth bean , functional properties , pH
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
