Synergistic improvement of quinoa protein heat‐induced gel properties treated by high‐intensity ultrasound combined with transglutaminase

Abstract

AbstractBACKGROUNDQuinoa protein is enriched with a wide range of amino acids, including all nine essential amino acids necessary for the human body, and in appropriate proportions. However, as the main ingredient of gluten‐free food, it is difficult for quinoa to form a certain network structure for lack of gluten protein. The aim of this work was to enhance the gel properties of quinoa protein. Therefore, the texture characteristics of quinoa protein treated with different ultrasound intensities coupled with transglutaminase (TGase) were investigated.RESULTSThe gel strength of quinoa protein gel increased markedly by 94.12% with 600 W ultrasonic treatment, and the water holding capacity increased from 56.6% to 68.33%. The gel solubility was reduced and free amino content increased the apparent viscosity and the consistency index. Changes in the free sulfhydryl group and hydrophobicity indicated that ultrasound stretched protein molecules and exposed active sites. The enhanced intrinsic fluorescence intensity at 600 W demonstrated that ultrasonic treatment affected the conformation of quinoa protein. New bands emerged in sodium dodecylsulfate–polyacrylamide gel electrophoresis indicating that high‐molecular‐weight polymers were generated through TGase‐mediated isopeptide bonds. Furthermore, scanning electron microscopy showed that the gel network structure of TGase‐catalyzed quinoa protein was more uniform and denser, thereby improving the gel quality of quinoa protein.CONCLUSIONThe results suggested that high‐intensity ultrasound combined with TGase would be an effective way to develop higher‐quality quinoa protein gel. © 2023 Society of Chemical Industry.