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Promoting Effects Of Different Organic Acids On The Formation Of Transglutaminase-induced Cross-linked Soybean Protein Isolate Hydrogels.

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Promoting Effects Of Different Organic Acids On The Formation Of Transglutaminase-induced Cross-linked Soybean Protein Isolate Hydrogels.

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Promoting Effects of Different Organic Acids on the Formation of Transglutaminase-Induced Cross-Linked Soybean

Xiangquan Zeng^1,2,3, Linlin Peng^1,2,3, Sirong Liu^1,2,3

¹Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.

Foods (Basel, Switzerland)

|June 13, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

Combining microbial transglutaminase (mTG) with organic acids like GDL, LBA, or MBA significantly enhances soybean protein isolate (SPI) hydrogel strength and stability. This dual modification improves texture, water-holding capacity, and structural integrity for advanced food applications.

Keywords:

gel properties hydrogels interactions organic acids soybean protein isolate transglutaminase

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Area of Science:

Food Science and Technology
Biochemistry
Materials Science

Background:

Microbial transglutaminase (mTG) is widely used to improve soybean protein isolate (SPI) gelling properties.
Limitations exist in current mTG-based hydrogel fabrication technology.
Novel approaches are needed to enhance SPI hydrogel strength and stability.

Purpose of the Study:

To develop a dual modification technique for fabricating SPI hydrogels with enhanced gel strength and stability.
To investigate the combined effects of mTG and organic acids (GDL, LBA, MBA) on SPI hydrogel properties.

Main Methods:

Soybean protein isolate (SPI) was treated with microbial transglutaminase (mTG) in combination with glucose-δ-lactone (GDL), lactobionic acid (LBA), or maltobionic acid (MBA).
Gel strength, textural properties, water-holding capacity, surface hydrophobicity, and intrinsic fluorescence were analyzed.

Secondary structure changes (β-sheet, α-helix), subunit dissociation, and water state (LF-NMR) were evaluated.

Scanning Electron Microscopy (SEM) was used to analyze the aggregate structure.

Main Results:

The combination of mTG with GDL, LBA, or MBA significantly improved SPI hydrogel gel strength, texture, and water-holding capacity.
Organic acid treatments reduced surface hydrophobicity and fluorescence, increased G' and G″, particle size, and zeta potential.
Enhanced β-sheet content and reduced α-helix content were observed, along with 11S to 7S subunit dissociation.
LF-NMR and SEM confirmed increased water immobilization and a denser aggregate structure.

Conclusions:

The dual modification using mTG plus GDL, LBA, or MBA is effective in fabricating SPI hydrogels with superior gel strength and stability.
Covalent, hydrogen, and hydrophobic interactions play key roles in the enhanced hydrogel formation.
GDL, LBA, and MBA are promising agents for improving SPI hydrogel properties in conjunction with mTG.