Effect of transglutaminase treatment on the glass transition of soy protein
2000
Mizuno, A. | Mitsuiki, M. | Motoki, M.
The effect of microbial transglutaminase (MTG) treatment on the glass transition temperature (T(g)) of two fractions which were isolated from a soy protein sample was studied. The T(g) of each fraction measured by differential scanning calorimetry was lowered by the MTG treatment, which generated cross-links in the samples, and this result agreed with the result of dynamic mechanical analysis. From the 1H NMR measurement, the line width of the 1H signal of the MTG-treated sample was observed to be greater than that of the MTG-nontreated sample at similar water content, which implied that there was relatively more immobilized water in the MTG-treated sample. The MTG treatment seemed to cause the increment in immobilized water, which might affect the T(g) of the soy protein sample.
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