In the up-coming March 15, 2008 issue of Food Chemistry, researchers at the Department of Food and Bioproduct Sciences, University of Saskatchewan, report on a study investigating the rheological properties of heat-set pea protein isolate (PPI) gels to which the microbial enzyme transglutaminase (MTGase) had been added. Increased shear stress and shear strain of the gels occurred with increased use levels of MTGase. They report that when the enzyme is used, PPIc gels of similar strength and elasticity as commercial soy protein isolate gels and commercial meat bologna could be produced. MTGase treatment did not alter thermal properties of PPI gels. The researchers suggest that use of MTGase presents opportunities for extending the properties of pea proteins when developing new food products.

Shand, PJ, et al. 2008. Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels. Food Chemistry. 107:692-699.

From the March 3, 2008, Prepared Foods e-Flash