期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2009
卷号：III
期号：XXXII
页码：9-19
出版社：Galati University Press
摘要：The present paper describes the influence of bacterial transglutaminase, on the functional properties of the lupin proteins concentrate. Gelling and emulsifying properties of the lupin protein concentrate were studied as well as rheological behavior of the gel and emulsions. The degree of polymerization of the lupin proteins depended on the enzyme concentration, setting time and setting temperature; the best results in terms of functional properties were obtained with 0.25g transglutaminase/100g protein with 90 min setting at 50¡ãC. Concerning rheological properties, both gels and emulsions based on lupin proteins, exhibited shear thinning behavior. These results confirm that transglutaminase may be used for producing lupin protein aggregates with enhanced functional properties
