Pre-deamidation of soy protein isolate exerts impacts on transglutaminase-induced glucosamine glycation and cross-linking as well as properties of the products.

SPI deamidation decreases forthcoming glycation and cross-linking, and gives the products higher digestibility, less increased hydration, lower thermal stability, and a more open secondary structure. Pre-deamidation is applicable to control the properties of GC-proteins. © 2015 Society of Chemical Industry.