Improvement of the gel-forming and binding abilities of soybean protein by microbial transglutaminase and NaHSO3

• Main Authors: Kao Yu Chen, 高玉貞
• Other Authors: 江善宗
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/06259397998023525075

碩士 === 國立海洋大學 === 食品科學系 === 89 === Abstract This study aimed to investigate the effects of Streptoverticillium ladakanum ATCC 27441 MTGase and NaHSO3 on the gel-forming and binding abilities of soybean proteins and the optimal conditions for the processing of soybean products. The gel-forming ability of soybean proteins increased with the increase of MTGase up to 0.4 unit/g. Although it reached a maximum after 60 min setting at 30oC, it was still too low to be accepted by consumers. However, when NaHSO3 was added into the soybean protein, it could recover the native proteins and consequently increased the gel strength. Combination use of 0.1 % NaHSO3 and 0.4 unit MTGase /g could substantially improve the gel-forming ability of soybean protein. After 60 min setting at 40oC, the gel strength increased to 807.1 g × cm, which was about 5-fold of that of control. Furthermore, for investigating the binding ability of meat binders using soybean protein, pork sticks were prepared by mixing pork chucks with various amounts of soybean protein, MTGase and NaHSO3. Five % of soybean protein containing 0.2 % NaHSO3 and 20 unit MTGase/g was mixed with pork chunks and incubated at 40oC for 60 min. The tensile strength of the restructured pork stick was significantly higher than that without additives. From the sensory quality and tensile strength, the optimal conditions on using the developed food binder were 5 % soybean protein containing 0.2 % NaHSO3 and 20 unit MTGase/g, while the setting temperature and time were 40oC and 60 min, respectively. SDS-PAGE analysis indicated the occurrence of the polymerization between muscle and soybean proteins.