Gelation of Rapeseed Protein Induced with Microbial Transglutaminase

미생물성 Transglutaminase에 의한 유채단백질의 겔화

  • Hyun, Eun-Hee (Department of Food Science and Engineering, Cheju National University) ;
  • Kang, Yeung-Joo (Department of Food Science and Engineering, Cheju National University)
  • 현은희 (제주대학교 식품공학과) ;
  • 강영주 (제주대학교 식품공학과)
  • Published : 1999.10.31

Abstract

Optimum reaction conditions for gel formation of rapeseed, Brassica napus, protein catalyzed by microbial TGase(transglutaminase) were evaluated by measuring breaking strength and deformation of gel. The polymerization of the protein gel was ascertained by SDS-PAGE and content of GL crosslinking$[{\varepsilon}-({\gamma}-glutamyl)lysine]$. In the reaction between rapeseed protein and TGase at $45^{\circ}C$ for 60 min, the breaking strength and deformation of the gel was the maximum at the ratio of 1 : 40 of enzyme to substrate. 10%(w/v) of rapeseed protein concentrate was optimum for gel production. The maximum breaking strength and deformation was shown at $45^{\circ}C$ The breaking strength increased linearly up to 90 min of the reaction time and remained unchanged. The breaking strength and deformation by TGase treatment was pH dependent and pH 7 was optimum for 10% rapeseed protein solution. SDS-PAGE analysis indicated that new band of highmolecular polymers were formed by the enzyme reaction, with disappearing the original bands of rapeseed protein. According to HPLC analysis. the content of GL crosslinking was increased from 0 to $7.14\;{\mu}mol/g$ gel for 90 min of the reaction time.

Keywords

transglutaminase;GL crosslinking$[{\varepsilon}-({\gamma}-glutamyl)lysine]$;rapeseed protein;polymerization