Effect of transglutaminase on gel properties of apricot protein

In order to improve the gel properties of apricot protein, transglutaminase(TG)was used as a cross-linking agent in this study. The effects of TG concentration, pH, cross-linking temperature and time on the gel strength, cohesiveness and springiness were investigated on the basis of single factor, and Box-Behnken method was used to optimize the formation conditions of the apricot protein with gel strength as response index. The optimum cross-linking conditions of apricot protein gel were as follows:TG amount 17 U/g, cross-linking temperature 43℃, pH7.2, cross-linking time 2.5 h. The gel strength of was(135±7.14)g under this condition. The results indicated that it is feasibile to use TG on the formation of apricot protein gel, which could improve the functional properties and application value of the apricot protein.