Functional characterization of lupin protein concentrate treated with bacterial transglutaminase

  • Aurelia Ionescu “Dunarea de Jos” University, Galati
  • Iuliana Aprodu “Dunarea de Jos” University, Galati
  • Zara Margareta “Dunarea de Jos” University, Galati
Keywords: lupin proteins, bacterial transglutaminase, gels, emulsions, rheological, behavior

Abstract

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°C. 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.

Published
2009-06-15
How to Cite
Ionescu, Aurelia, Iuliana Aprodu, and Zara Margareta. 2009. “Functional Characterization of Lupin Protein Concentrate Treated With Bacterial Transglutaminase”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 33 (1), 9–19. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3634.
Issue
Vol 33 No 1 (2009)
Section
Articles

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