448 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.+*,..2./- (,**/) 14 * * The E#ect of Peptides on the Physical Properties of Soy Protein Gel Takahiko Soeda, Akiko Hokazono and Katutoshi Yamazaki* Department of Environmental Chemistry Faculty of Engineering, Kyushu Kyouritsu University, + 2 Jiyugaoka, Yahatanishi-Ku, Kitakyushu 2*1 2/2/ * Ajikan In. Co, Inoguthi-myoujin, nisi-ku, Hiroshima-shi 1-- *2.+ The e#ect of peptides on the physical properties of soy protein gel treated with MTG were studied by breaking test and creep test. According to the addition of polylysine (PL), elasticity (E *) and Newtonian viscosity (h N) increased, and retardation (t +) decreased. On the other hand, on the addition of glutamine peptide (GP), the soy protein gel was increased on h N and t +. Namely, MTG-treated soy protein gel increased in elasticity by addition of PL, and increased in viscosity by addition of GP. By addition of peptides of wheat protein (GL) and soy protein (SP), the MTG-treated soy protein gel increased in h N and t + according to the increasing of the dosage. Especially, the addition of GP and GL--* were e#ective on increasing of viscosity for MTG-treated soy protein gel. (Received Oct. +-,,**. ; Accepted Jul..,,**/) ANDO + E.C.,.-.,.+-, MTG Gln Lys e-(g-glutamyl) lysine e-(g-glu) Lys, - MTG + MTG +.* mg + g unit g, protein 2*1 2/2/ + 2 * 1-- *2.+ Corresponding auththor tsoe@kyukyo-u.ac.jp,,22.** - *** ADM,1 -* 0 0**,0.,** CX +* -* PL, GL, GP CX SP - SU 22..,,./ MTG -* mm.* 0* 3* /*. e-(g-glu) Lys Kumazawa /.
15 : 449 HPLC o-phthalaldehyde HPLC +** g mmol - /.,* mm -* mm,- kg cm, mm / mmf 0* mm - 0.,/ *./ /* + -* *./ mm, +/ *.+ mm RE---*/ +/ / + +, E * h N t + +* mmf / mm - + MTG -. MTG Gln Lys PL GP GL SP MTG PL, GP - PL GP MTG MTG MTG, -. MTG PL PL PL GP PL. GP / + MTG PL E * h N t + PL E * h N t + GP h N t + MTG PL E * PL E * h N t + GP h N t + MTG PL PL PL GP PL, GL SP 0 MTG GL SP MTG GL-,0 GL SP 1 MTG GL SP E * h N t + 0 MTG E * h N t + MTG GL SP - e-(g-glu) Lys MTG 2
450 /, +*,**/ +* 16, PL ; PL ; PL - GP. PL ; PL ; PL
17 : 451 2 MTG MTG + umtg +** g ++- mmol PL *.*+ 1 mmol, PL *.*+ -* mmol, GP *.*/.* mmol, GL--* *.+.* mmol, GL-,0., mmol SP *.+ +** mmol SP MTG PL PL, GP, GL--*, GL-,0 SP 1 mmol PL -* mmol PL, PL MTG. Gln Lys MTG Gln Lys / GP 0 GL SP ; GL--* ; GL-,0 ;SP
452 /, +*,**/ +* 18 Gln Lys MTG +**g ++mmol -*.* mmol GP GL MTG PL E * h N t + GP h N t + PL GP 1 GL SP ; GL--* ; GL-,0 ;SP 2 e-(g-glu) Lys ; PL ; PL ;GP ; GL--* ; GL-,0 ;SP MTG+u g, protein
19 : 453 E * h N GL-,0 MTG GP GL +, Ando, H., Umeda, M., Matsuura, Nonaka, M., Uchio, R., Tanaka H. and Motoki, M., Purification and characteristics of a novel transglutaminase derived from microorganism, Agric. Biol. Chem, /-,,0+-,0+1 +323.,.,/.,0+ +33/ - Nonaka, M., Toiguchi, S., Kawajiri, H., Soeda, T. and Motoki, M., Change caused by microbial transglutaminase on physical properties of thermally induced soy protein gels, Food Hydrocollods, 2 (+), + 2 +33.. Soeda, T., E#ects of microbial transglutaminase for gelation of soy protein isolate during cold storage, Food Sci. Technol. Res., 3 (,), +0/ +03,**- / Kumazawa, Y., Seguro, K., Takamura, M. and Motoki, M., Formation of e-(g-glutamyl) lysine cross-link in cured horse mackerel induced by drying, J. Food Sci., /2, +*20 +*23 +33- +0 +* +- +1 1.