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| Effects of transglutaminase on the cross-linking and functional properties of peanut protein-hydrolyzed wheat protein |
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Received:May 13, 2025 Revised:February 06, 2026 Accepted:July 29, 2025
Published：July 20, 2026
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250240 |
| KeyWord:transglutaminase peanut protein hydrolyzed wheat protein cross-linking functional properties |
| FundProject:国家重点研发计划项目（2022YFD2101403）；河南省科技研发计划联合基金（应用攻关类）项目（242103810081）；河南工业大学粮油食品学院省部级科研平台开放课题（GO202305） |
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| Abstract: |
| In order to develop and efficiently utilize peanut protein, peanut protein and hydrolyzed wheat protein were compounded and modified using transglutaminase (TGase).The effects of TGase on the cross-linking and functional properties of peanut protein-hydrolyzed wheat protein complex were studied. The results showed that after the addition of TGase, the free amino group content of peanut protein-hydrolyzed wheat protein complex decreased. SDS-PAGE showed that peanut protein subunits involved in the cross-linking reaction catalyzed by TGase were mainly those with molecular weights of approximately 61.0, 40.5, 37.5 kDa and 35.5 kDa. The solubility of protein was reduced after the treatment of TGase, and the decrease extent in solubility of peanut protein-hydrolyzed wheat protein complex was lower than that of peanut protein. Compared with peanut protein, when peanut protein was compounded with hydrolyzed wheat protein with a ratio of 9∶ 1 without TGase, the water-holding capacity and oil-holding capacity of protein were improved, while the gel strength of protein was significantly enhanced with the ratio of 8∶ 2. TGase could enhance the gel strength, emulsion stability, water-holding capacity, and oil-holding capacity of peanut protein, with better effect obtained under TGase dosage of 1%. When peanut protein and hydrolyzed wheat protein were compounded at a ratio of 9∶ 1 with TGase dosage of 0.25%, the emulsifying activity and oil-holding capacity of protein complex were relatively high. In summary, TGase can improve the functional properties of peanut protein-hydrolyzed wheat protein complex to varying degrees by catalyzing the cross-linking reaction of proteins. |
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