Effect of transglutaminase treatment on the physicochemical properties and structural characteristics of soy protein...

In this study, the effects of transglutaminase on the structural and physicochemical properties of soy protein isolate/konjac glucomannan complex were investigated. Additionally, the complex was treated with different transglutaminase additions, cross-linking temperatures, and cross-linking pH and compared with a control without transglutaminase to elucidate the effect of transglutaminase on the internal interactions within the complex. The results demonstrated that transglutaminase treatment significantly enhanced the water-holding and oil-binding capacities by 34.62 % and 49.28 %, respectively, along with the emulsifying properties. Furthermore, transglutaminase treatment significantly enhanced the UV absorption intensity by 36.89 % and strengthened the intermolecular interactions. The relative crystallinity and ΔH were elevated by 15.08 % and 34.39 %, respectively, which significantly enhanced the thermal stability of the complex. Overall, the transglutaminase-treated complex displayed improved physicochemical properties, with a more organized, uniform, and denser internal structure. These findings offer valuable insights into developing novel plant-based fat mimetics.