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Effect of Transglutaminase on Properties of Glutenin Macropolymer and Dough Rheology
Author(s) -
Steffolani M. Eugenia,
Pérez Gabriela T.,
Ribotta Pablo D.,
Puppo M. Cecilia,
León Alberto Edel
Publication year - 2008
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-85-1-0039
Subject(s) - glutenin , tissue transglutaminase , chemistry , rheology , food science , gluten , solubility , dynamic mechanical analysis , particle size , biochemistry , polymer , enzyme , organic chemistry , composite material , materials science , protein subunit , gene
The effect of transglutaminase (TG) on glutenin macropolymer (GMP) properties could help to understand changes in bread quality. The aim of the present study was to analyze modifications in GMP and dough properties caused by TG addition. Transglutaminase introduced cross‐links to gluten proteins, mainly high molecular weight glutenins. This effect modified the protein structure and markedly increased dough strength. These changes in the structure of glutenins increased SDS solubility and decreased GMP content and GMP storage modulus. However, TG increased GMP particle size, notably at higher doses. TG affected rheological characteristics of dough in that increasing TG doses decreased tan δ, and increased G' . In all the studies conducted, the TG increased GMP polymer size, but contrary to what was expected, this increase did not involve an increase in GMP content. These results confirmed the effect of TG on dough quality and the great differences found with different TG doses.