Some Functional Properties of a Cowpea (Vigna unguiculata) Globulin Isolate Treated with Transglutaminase

概要

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A cowpea globulin isolate was used as a substrate for transglutaminase (TGase), and the product was compared with native proteins in respect of its functional properties at pH 3-8. Foaming capacity was significantly increased (p ≤ 0.05) in the range pH 3-8as a result of the treatment with TGase. The emulsifying activity index was significantly (p ≤ 0.05) improved at pH 4, 6, and 7, while the emulsion stability was improved (p ≤ 0.05) in the range pH 3-6 for the treated samples.
社団法人日本農芸化学会の論文
1995-12-23