Abstract
The effect 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 (E0) and Newtonian viscosity (ηN) increased, and retardation (τ1) decreased. On the other hand, on the addition of glutamine peptide (GP), the soy protein gel was increased on ηN and τ1. 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 ηN and τ1 according to the increasing of the dosage. Especially, the addition of GP and GL-30 were effective on increasing of viscosity for MTG-treated soy protein gel.
