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Effect of glutamine transaminase on production of soybean protein isolate
  
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KeyWord:glutamine transaminase  low temperature soybean meal  soybean protein isolate  gel
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SHI Yuqiang, HE Dongping, LIU Jun，etc  
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Abstract:
      Soybean protein isolate was modified by adding glutamine transaminase in its production, the effects of glutamine transaminase on processes of extraction, acid precipitation and neutralization were studied,and the protein gel property was also assessed, then the optimal production process was determined. The results showed that when the dosage of glutamine transaminase was 0.22%,the extraction rate in extraction process and loss rate in acid precipitation process decreased by 1.2% and 13%,respectively, the protein recovery rate increased from 70.2% to 75.3%, and the hardness, resilience and chewiness of the gel increased by 25.1%, 12.3% and 41.1%， respectively.
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