PROPERTIES OF BIOPOLYMERS FROM CROSS-LINKING WHEY-PROTEIN ISOLATE ANDSOYBEAN 11S GLOBULIN

Biopolymers were prepared by cross-linking whey protein isolate (WPI) and soybean 11S using transglutaminase. Electrophoretic pattern, solub ility, emulsification, hydrophobicity and foaming properties of the bi opolymers 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 t he biopolymers (23.6 mt) and WPI/11S mixture (22.7 mt) were similar to that of egg albumin (20.3 mt). The foaming stability of the biopolyme rs (122 min) was higher than that of WPI/11S mixture (33.7 min), and w as similar to that of egg albumin (132 min).