Properties of Biopolymers from Cross‐linking Whey Protein Isolate and Soybean 11S Globulin
Metin Yıldırım, Navam Hettiarachchy, U. Kalapathy
Journal of Food Science
Abstract
ABSTRACT Biopolymers were prepared by cross‐linking whey protein isolate (WPI) and soybean 11S using transglutaminase. Electrophoretic pattern, solubility, emulsification, hydrophobicity and foaming properties of the biopolymers were determined. SDS‐PAGE showed bands corresponding to high‐molecular‐weight components (MW>200 kDa). Biopolymer solubility was > 90% at pH 3 and below, and at pH 7 and above. Emulsifying properties of biopolymers were lower than those of WPI. The foaming capacity of the biopolymers (23.6 mL) and WPI/11S mixture (22.7 mL) were similar to that of egg albumin (20.3 mL). The foaming stability of the biopolymers (122 min) was higher than that of WPI/11S mixture (33.7 min), and was similar to that of egg albumin (132 min).
Extracted Claims
5 claims extracted from this paper into the knowledge graph
biopolymers be prepared by cross-linking whey protein isolate (WPI) and soybean 11S using transglutaminase
“Biopolymers were prepared by cross‐linking whey protein isolate (WPI) and soybean 11S using transglutaminase.”
biopolymers have solubility > 90% at pH 3 and below, and at pH 7 and above
“Biopolymer solubility was > 90% at pH 3 and below, and at pH 7 and above.”
biopolymers show bands corresponding to high-molecular-weight components (MW>200 kDa) in SDS-PAGE
“SDS‐PAGE showed bands corresponding to high‐molecular‐weight components (MW>200 kDa).”