Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran
Article first published online: 11 NOV 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
How to Cite
Zhang, J., Wu, N., Yang, X., He, X., Guo, J. and Zhu, J. (2013), Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran. International Journal of Food Science & Technology. doi: 10.1111/ijfs.12390
- Article first published online: 11 NOV 2013
- Manuscript Accepted: 20 SEP 2013
- Manuscript Received: 27 JUN 2013
- National Key Technology Research and Development Program. Grant Numbers: 2012BAD33B10, 2012BAD34B04-2
- Chinese National Natural Science Foundation. Grant Numbers: 31130124, 31101215
Figure S1. SDS-PAGE of the samples: (a) protein stain; (b) carbohydrate stain.
Figure S2. The turbidity (τ, cm−1) of the sample solutions with a protein concentration of 7% (w/v) incubated with MTGase (40 U/g of protein) at pH 7.0 and 45 °C, as a function of incubation time.
Figure S3. Time sweep rheological profiles (a) and frequency sweep analysis for the formed gel samples (b).
Figure S4. The initial gelation time of the sample solutions induced by MTGase.
Figure S5. SEM images of the gel samples induced by MTGase (40 U/g of protein).
|ijfs12390-sup-0002-TableS1.docx||Word document||12K||Table S1. Textural properties of the gel samples induced by MTGase (40 U/g of protein) at a protein concentration of 7% (w/v).|
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