Food Hydrocolloids | 2021
Fabrication and characteristics of porcine plasma protein cold-set gel: Influence of the aggregates produced by glucono-δ-lactone acidification on microbial transglutaminase catalysis
Abstract
Abstract Porcine plasma protein (PPP) cold-set gel was successfully prepared by glucono-δ-lactone (GDL) and microbial transglutaminase (MTGase) as synergistic inducers, and characteristics and mechanism of the gel were explored. GDL and MTGase synergistically induced the gelation of PPP, and the optimum concentrations were 0.3% and 0.2%, respectively. The PPP cold-set gel had excellent texture, and water holding capacity (WHC) was close to 75%. The covalent crosslinking catalyzed by MTGase appeared to be the principal force in the gel network. However, the formation of the GDL-mediated aggregates with appropriate structures was necessary for the catalytic reaction of MTGase. The aggregation and crosslinking degree of PPP was negatively related to WHC of the gel according to low-field nuclear magnetic resonance (LF-NMR). The research could provide a theoretical basis for the application of PPP cold-set gels.