Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation

Kangning Wang; Hui Sun; Zhihan Cui; Jiahui Wang; Jiayi Hou; Fuping Lu; Yihan Liu

doi:10.1016/j.foodchem.2023.138232

Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation

Food Chem. 2024 May 1:439:138232. doi: 10.1016/j.foodchem.2023.138232. Epub 2023 Dec 17.

Authors

Kangning Wang¹, Hui Sun¹, Zhihan Cui¹, Jiahui Wang¹, Jiayi Hou¹, Fuping Lu², Yihan Liu³

Affiliations

¹ Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
² Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: lfp@tust.edu.cn.
³ Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: lyh@tust.edu.cn.

PMID: 38118228
DOI: 10.1016/j.foodchem.2023.138232

Abstract

The low gelation capacity of pea protein isolate (PPI) limits their use in food industry. Therefore, microbial transglutaminase (MTG) and apple pectin (AP) were combined to modify PPI to enhance its gelling characteristics, and the mechanism of MTG-induced PPI-AP composite gel generation was investigated. PPI (10 wt%) could not form a gel at 40 °C, while MTG-treated PPI (10 wt%) formed a self-supporting gel at 40 °C. Subsequently, the addition of AP further promoted the crosslinking of PPI and significantly improved the water holding capacity, rheology, and strength of PPI gels, which was attributed to both hydrogen and isopeptide bonds in the composite gel. Additionally, the PPI-AP composite gel showed excellent protection ability, and the survival rate of probiotics could reach over 90%, which could be used as an effective delivery system. This study verified that MTG and AP were efficient in enhancing the functional quality of PPI gels.

Keywords: Apple pectin; Gelation; In vitro digestion; Microbial transglutaminase; Pea protein isolate; Probiotic.

MeSH terms

Gels / chemistry
Malus* / metabolism
Pea Proteins*
Pectins / chemistry
Probiotics*
Rheology
Transglutaminases / metabolism

Substances

Pea Proteins
Transglutaminases
Pectins
Gels