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Published on: November 18, 2022
Characterization of transglutaminase-crosslinked black bean-whey dual protein complexes for constructing
Fengjuan Chen1, Mingyue Shen1, Jieqiong Lin1
1State Key Laboratory of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
Abstract:
This study developed novel protein complexes (T-B-W) by transglutaminase (TGase)-mediated cross-linking of black bean protein isolate (BBPI) and whey protein isolate (WPI). Based on this, oleogel-based emulsions (OGEs) as fat substitutes in low-fat salad dressings were developed. Optimal cross-linking conditions were identified as 20 U/g TGase, a BBPI:WPI ratio of 4:1 (w/w) and incubated at 40 °C for 4 h. These conditions produced T-B-W with higher molecular weight, dense fibrous structures and the surface hydrophobicity decreased by 32.75%. The formed emulsions with T-B-W have smaller and more uniform droplets, with enhanced emulsion stability and improved rheological strength. Importantly, salad dressings formulated with 100% fat replacement using T-B-W-stabilized OGEs exhibited rheological and textural characteristics comparable to commercial full-fat products. This study elucidates the mechanism by which TGase-induced BBPI-WPI complexes function and demonstrates their potential for use in developing healthier and higher-quality food fat substitutes.
