Effect of transglutaminase treatment on the glass transition of soy protein.
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.
Mizuno
A
A
Food Research and Development Laboratories, Ajinomoto Company, Inc., Kawasaki-shi, Japan. akinori-mizuno#ajinomoto.com
Mitsuiki
M
M
Motoki
M
M
D002152:Calorimetry, Differential Scanning; D030262:Soybean Proteins / Q000737:chemistry / Q000187:drug effects*; D011503:Transglutaminases / Q000494:pharmacology*
D030262:Soybean Proteins; D011503:Transglutaminases