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Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel

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Abstract

The aim of this study was to investigate the effect of transglutaminase (TGase) treatment on structure and gelation properties of mung bean protein gel (MBPG). Structure properties for MBPG were determined by surface hydrophobicity, free sulfhydryl groups, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectra (FTIR), intermolecular forces and scanning electron microscopy (SEM). And the gelation properties of MBPG were characterized by rheological properties, textural properties, and water holding capacity (WHC). TGase treatment reduced surface hydrophobicity and free sulfhydryl group content of MBPG. SDS-PAGE showed that TGase cross-linking caused the protein band of TGase-induced MBPG to become shallow or disappear, especially 50.1 kDa band. In addition, TGase treatment changed the secondary structure of MBPG, with a reduction in β-sheet and an increase in β-turn and random coil. Intermolecular forces analysis manifested that covalent cross-linking and disulfide bonds were the primary forces involved in TGase-induced MBPG, and TGase treatment limited non-covalent interactions. SEM images indicated that the network structure of TGase-induced MBPG was more compact with smaller and more uniform pores than that of the control, especially at 30 U/g. Compared with the control, storage modulus (G′), hardness, chewiness, springiness, cohesiveness and WHC of 30 U/g TGase-induced MBPG reached the maximum of 45537 Pa, 1337.59 g, 1111.43, 0.99, 0.93, 87.0%, respectively. The results of this study showed that TGase treatment was a reliable method to improve the gelation properties of MBPG, especially at 30 U/g.

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Funding

This work was supported by Pilot project of science, education and industrialization: major innovation project, exploitation of key technology and demonstration of industrialization for healthy food [2022JBZ01-08]; Science and Technology Cooperation Project of Shandong Province and Chongqing Municipality [2021LYXZ018]; Key Plan of Studying and Developing (Major scientific and technological innovation project) in Shandong Province, China [2020CXGC010604]; Project of postgraduate cultivation, achievement of excellent postgraduate, study and practice of multidimensional cultivation for innovative ability of food specialty postgraduate [24221515]; National Natural Science Foundation of China [31371839]; Natural Science Foundation of Shandong Province, China [Grant No. ZR2020QC221]; National Natural Science Foundation of China [Grant No. 32201970].

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Authors and Affiliations

  1. School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan, 250353, China

    Rui-Xue Wang, Ying-Qiu Li, Gui-Jin Sun, Chen-Ying Wang & Yan Liang

  2. School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan, 250353, China

    Dong-Liang Hua & Lei Chen

  3. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, 453003, China

    Hai-Zhen Mo

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  1. Rui-Xue Wang
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Contributions

Rui-Xue Wang: Writing-original draft. Ying-Qiu Li: Conceptualization, Methodology, Funding acquisition. Rui-Xue Wang, Gui-Jin Sun, Chen-Ying Wang, Yan Liang, Dong-Liang Hua, Lei Chen and Hai-Zhen Mo: Investigation. Rui-Xue Wang, Gui-Jin Sun and Chen-Ying Wang: Formal analysis.

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Correspondence to Ying-Qiu Li.

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Wang, RX., Li, YQ., Sun, GJ. et al. Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel. Food Biophysics 18, 421–432 (2023). https://doi.org/10.1007/s11483-023-09784-9

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