Abstract
The oil-in-water emulsions based on pea protein isolate enzymatically modified with bacterial transglutaminase (MTGase) were obtained and characterized by assessing their functional and rheological properties. Our results showed that during shearing flow process, the protein emulsions behave like non-Newtonian fluids. The apparent viscosity decreased by increasing the shearing rate in the range 0.1667 – 148.5 s-1. A direct correlation was found between the rheological characteristics of the studied emulsions and the level of added MTGase, temperature and enzyme reaction time.
The present study was aimed by the evaluation of the effect of MTGase interaction with pea proteins on functional and rheological characteristics of their emulsions. In order to find out the optimal parameters to be used for obtaining emulsions with enhanced functional and rheological properties, different levels of added enzyme, reaction time and temperature of reaction were tested.