The effect of protein-glutaminase from Chryseobacterium proteolyticum on physicochemical and functional properties of high-temperature soybean meal protein

Abstract

Protein-glutaminase (EC 3.5.1.44, PG) can significantly improve the functional properties of food proteins. However, the low yield of PG has limited industrial applications. Results showed that 0.02 % tea saponin could increase the PG yield by 18.93 %. The transcription level of the PG gene was significantly enhanced, which promoted the extracellular secretion of PG through an increase in membrane permeability. On this basis, PG was used to modify high-temperature soybean meal protein (HSMP) due to its poor properties. In this study, the deamidation degree (DD) of PG-modified HSMP was optimized to 58.61 % by the response surface method. HSMP with different DD was prepared and its physicochemical and functional properties were studied. After PG treatment, the intermolecular repulsive force of HSMP increased, the particle size distribution became uniform, and the solution system was more stable. In addition, the surface morphology of HSMP gradually became loose and porous. The solubility of HSMP significantly improved, reaching 11.34 times that of untreated HSMP at pH 5.00. Meanwhile, the emulsifying and foaming capacity of HSMP significantly improved, but the foaming stability was reduced.