title: Effect of transglutaminase treatment on the glass transition of soy protein.
abstract: The effect of microbial transglutaminase (MTG) treatment on the glass transition temperature (T(g)) of two fractions which were isolated from a soy protein sample was studied. The T(g) of each fraction measured by differential scanning calorimetry was lowered by the MTG treatment, which generated cross-links in the samples, and this result agreed with the result of dynamic mechanical analysis. From the (1)H NMR measurement, the line width of the (1)H signal of the MTG-treated sample was observed to be greater than that of the MTG-nontreated sample at similar water content, which implied that there was relatively more immobilized water in the MTG-treated sample. The MTG treatment seemed to cause the increment in immobilized water, which might affect the T(g) of the soy protein sample.
authors.affiliation: Food Research and Development Laboratories, Ajinomoto Company, Inc., Kawasaki-shi, Japan. akinori-mizuno#ajinomoto.com
authors.forename: A
authors.initials: A
authors.lastname: Mizuno
authors.forename: M
authors.initials: M
authors.lastname: Mitsuiki
authors.forename: M
authors.initials: M
authors.lastname: Motoki
mesh_terms: D002152:Calorimetry, Differential Scanning; D030262:Soybean Proteins / Q000737:chemistry / Q000187:drug effects*; D011503:Transglutaminases / Q000494:pharmacology*
chemical_list: D030262:Soybean Proteins; D011503:Transglutaminases