Transglutaminase-induced gelation properties of soy protein isolate glycosylated with maltodextrin11/16/2019 In this study, we explored the effect of the glycosylation of soybean protein isolate (SPI) with maltodextrin (MD) on its functional properties. Glycosylation with MD was confirmed from the changes in the free amino content and by polyacrylamide gel electrophoresis. With increasing time, the degree of glycosylation (DG) of the products gradually increased from 8.35% to 12.81%. Glycosylation significantly improved the solubility of SPI from 52.62% to 77.18% and altered the secondary structure of the samples, resulting in a reduction in the number of α-helices, β-turns, and random coils and an increase in the number of β-sheets. We also investigated the microbial transglutaminase (MTG)-induced SPI-MD conjugate gel properties. The SPI glycosylated with MD forms a gel after treatment with MTG, and, with increasing glycosylation time, the gel strength increased from 91.83 to 219.23 g and water holding capacity gradually increased from 72.13% to 89%. The storage modulus (G') and loss modulus (G") of the glycosylated SPI gels were improved with increasing glycosylation time, and a denser and more homogeneous gel network was formed.
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