Study On The Gel Properties Of The Coagulation By Transglutaminase Producing Soy Peptone

Soybean as a traditional plant protein food, which is not only has many functional protein，vitamin and the components of cardiovascular prevent health disease, but also contains nocholesterol compared with dairy products. Soybean production in China are among the highestin the world, but because of its traditional processing technology is relatively weak, resulting inthe domestic production of soybean protein product efficacy than the imported similar products,so in recent years, how to use modern technology to improve the properties of soybean proteinproducts is one of the urgent problems.This experiment was conducted to study the effects of alkaline protease, papain, neutralprotease and transglutaminase four proteases on soybean protein gel, the texture characteristicanalysis, ultimately determine the optimal protein coagulase test for transglutaminasetransglutaminase; in screening out the best coagulase, on soybean soaking time, coagulant theamount of coagulant added, reaction time and reaction temperature of this four factors onsoybean peptone textural properties were studied, and gel properties of soy peptone wereanalyzed.In the process of soybean protein coagulation was found in four kinds of main factors ofsoybean protein coagulation, they are: soybean soaking time, coagulant dosage, coagulant,reaction time and reaction temperature. Analysis of transglutaminase in different reactionconditions on soy peptone breaking force and elasticity are discussed: are respectively arrangedsoybean soaking for8h,9h,10h,11h,12h, found in soybean soaking for10h when the gelbreaking force and elastic force is improved; are respectively arranged. Transglutaminaseaddition of single factor experiments of0.6U/g,0.7U/g,0.8U/g,0.9U/g,1U/g, add0.8U/gfound in the solidification of transglutaminase in the gel breaking force and elastic than otherenzyme concentration improved; adding enzyme after bath time is1.5h,2h2.5, h,3h,3.5h,found in the water bath time for the preparation of2h gel in the fracture stress and elastic thanother level has improved; set the water bath temperature is35℃,45℃,55℃,65℃,75℃fivegradient, when the temperature of the water bath at55℃, soy peptone in breaking force andelastic force is superior to the other. The reaction temperature. According to the screening result of various factors, orthogonal experiment, when thetransglutaminase content is0.8U/g, the water temperature is60℃, bath time is2h, the gelproperties of soybean protein to achieve optimal. Finally, soy peptone in the initial formation ofquality evaluation, the product surface smooth, delicate taste, abundant nutrition, good safety,and solves the solidifying milk gels during storage and transportation, easy to destroy fragilestate, whey precipitation, low viscosity. This experiment to improve the properties of soybeanprotein gel through the application of biological enzyme, which lays a theoretical foundation forthe future study of structure of soybean protein modified aspects. The experimental data and theresults proved the feasibility of transglutaminase application on the improvement of gelproperties of soy products, and give a new idea for the development of new soybean products inthe future.