报告人：Dr.Juan Du 新加坡理工大学
Plant-based “surimi” products gained popularity due to reasons like environmental sustainability. In this study microbial
transglutaminase (MTG) was used to modulate the functional properties of brown rice protein isolate(BRPI), pea protein isolate (PPI) and their blend, determine MTG’s effect on protein structural and digestive profile changes, and application in fishcake. MTG at concentration of 1 U/g significantly increased water holding capacity and decreased oil holding capacity of BRPI+PPI blend, respectively, accompanied by decreasing their solubility and zeta potential values in aqueous system. MTG-induced disulfide bonds contributed to the large protein polymers' generation. More ordered and compact structure was shown in the MTG-treated BRPI+PPI aggregate. Less hydrophobic and essential amino acids released in MTG-treated blend's digest. The blend protein was used in plant-based fishcake application and the effects of types and concentrations of hydrocolloids on the physical properties, in vitro protein digestion, and consumer sensory of plant-based fish cake were evaluated in a second paper.
Dr. Juan Du is an associate professor in the Department of Food Technology at Singapore Institute of Technology. Juan is currently leading and co-leading a few government and industry funded research projects in alternative protein discovery and functional characterization, and novel food innovation.