The influence of transglutaminase enzyme dosage on mixture of soy protein powder and texturized soy protein (TSP) into analog nutritional vegetable meat

The essential amino acids contain in vegetable and animal protein is important for human nutrition intake. However, the presence of the animal protein in the animal meat generally exists with a lot of fat and cholesterol type Low Density Lipoprotein (LDL) that can cause a certain disease. Vegetable protein should be the alternative consumption to decrease the LDL cholesterol content. The current growing technology, the vegetable protein could be restructured to resemble the texture of animal meat. One of the vegetable protein sources that has the same nutritional quality similar to animal meat is soybean protein. This study aims to determine the effect of transglutaminase (TG-ase) enzyme as a crosslinking agent on mixture of Texturized Soy Protein (TSP) and soybean powder. The sample would be examined by acidity level test, function group, texture profile, organoleptic and proximate analysis. By these tests, it could be obtained the optimum of amount transgluminase dosage and the incubation temperature. The experimental variations were the enzyme dosage (0.0%; 0.5%, 1.0%; 1.5%; 2%) and the incubation temperature (5°C; 15 °C; 25°C) with the duration of 24h incubation. The result showed that the increased dosage of transglutaminase enzyme affects the texture of sample. While, enzymatic reaction evidenced by FTIR and acidity level test. In this research the optimum enzyme is 1.5% and the optimum temperature is 25°C. However, the characteristic of this temperature variation wasn't significantly different.