Food and Fermentation Industries >

2024 , Vol. 50 >Issue 16: 278 - 284

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037320

Effect of deacetylated konjac glucomannan on quality characteristics of transglutaminase cross-linking soybean protein isolate gels

  • YANG Yue ,
  • QIN Xiaoli ,
  • ZHAO Qi ,
  • ZENG Zhilong ,
  • WANG Haoyuan ,
  • LIU Xiong
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2023-09-08

  Revised date: 2023-10-17

  Online published: 2024-09-19

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Abstract

To investigate the effect of deacetylated konjac glucomannan (DKGM) on the quality of transglutaminase (TGase) cross-linking soybean isolate protein (SPI) gels, different deacetylation konjac glucomannan (DK-1=21.30%, DK-2=36.28%, DK-3=62.85%, DK-4=87.88%) were prepared, and the effects of KGM and DKGM on the quality of TGase cross-linking soybean protein isolate gels and dried tofu were investigated.Compared with the blank group, KGM and DKGM improved the textural properties of composite gels of soybean protein isolate, increased the gel strength from 92.03 g to a maximum of 130.06 g at 8 h of enzyme cross-linking reaction time, enhanced the whiteness and water-holding properties of composite gels, and reduced the cooking loss rate from 8.09% to 2.55%.Compared with KGM, the DKGM treatment resulted in relatively high hardness, chewiness, and adhesiveness in composite gel and dried tofu after baking and sterilization.The thermal denaturation temperature of composite gels with DKGM was increased from 41.35 ℃ to 44.67 ℃, while DK-3 had a better effect on the salt content of dried tofu and a more apparent morphology of composite gel.The SEM results showed that S-DK3 composite gel exhibited a more compact and denser complex network structure.Overall, DKGM improved the quality of soybean protein isolate composite gels, and DK-3 was more effective.Therefore, the KGM with moderate deacetylation modification is favorable for the application in the process of dried tofu.

Key words： deacetyl konjac glucomannan; transglutaminase; soybean protein isolate; dried tofu

Cite this article

YANG Yue , QIN Xiaoli , ZHAO Qi , ZENG Zhilong , WANG Haoyuan , LIU Xiong . Effect of deacetylated konjac glucomannan on quality characteristics of transglutaminase cross-linking soybean protein isolate gels[J]. Food and Fermentation Industries, 2024 , 50(16) : 278 -284 . DOI: 10.13995/j.cnki.11-1802/ts.037320

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