Pre-deamidation of soy protein isolate exerts impacts on transglutaminase-induced glucosamine glycation and cross-linking as well as properties of the products

摘要

BACKGROUNDTransglutaminase (TGase) induces protein glycation and cross-linking, but results in lower solubility and digestibility due to excessive cross-linking. Deamidation of soy protein isolate (SPI) by HCl converts glutamine residues, and provides less opportunity for the two reactions. Two deamidated SPI products (DSPI1 and DSPI2) were thus glucosamine-glycated and cross-linked, to clarify the effects of pre-deamidation on the two reactions and properties of the products.