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RHEOLOGY OF GELS CONTAINING PEA PROTEIN ISOLATE ENZYMATICALLY MODIFIED WITH BACTERIAL TRANSGLUTAMINASE


AURELIA IONESCU 1, MARGARETA ZARA 1*, IULIANA APRODU 1, AIDA VASILE 1, GABRIELA GURAU 2
(1) ”DUNĂREA DE JOS” UNIVERSITY GALAŢI, FACULTY OF FOOD SCIENCE AND ENGINEERING, 111, DOMNEASCA ST., 800201, GALAŢI, ROMANIA (2)HOSPITAL FOR CHILDREN, GALAŢI, ROMANIA *CORRESPONDING AUTHOR: MARGARETA.ZARA@UGAL.RO

Issue:

SCSCC6, Volume IX, No. 3

Section:

Volume IX, No. 3 (2008)

Abstract:

The present study deals with functional characteristics and rheological behavior of the gels obtained from pea protein isolate enzymatically modified with bacterial transglutaminase (MTGase). During the shearing flow process, the protein gels behaved as non-Newtonian fluids with structural viscosity. The apparent viscosity of all studied gels and their coefficient of viscosity decreased with the increase of the shearing rate in the range 0.1667 – 148.5 s-1. The rheological characteristics of the gels correlated directly with the enzyme level added in the limits 0.1 – 0.25 g/100 g proteins, with the temperature in the range 4 – 40 °C and with the reaction time of the enzyme of 30 – 90 minutes. The aims of the present study were twofold: (i) to study the interaction of MTGase with pea proteins, and (ii) to evaluate the effect of this interaction on functional and rheological characteristics of protein gels in correlation with the level of the added enzyme, with the time and the temperature of reaction.

Keywords:

pea protein isolate, bacterian transglutaminase, apparent viscosity, gel, rheological properties.

Code [ID]:

CSCC6200809V03S01A0008 [0002406]

Full paper:

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