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Impact of gluten separation process and transglutaminase source on gluten based dough properties
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2019-02-01 , DOI: 10.1016/j.foodhyd.2018.08.035
Elaine Berger Ceresino , Ramune Kuktaite , Hélia Harumi Sato , Mikael S. Hedenqvist , Eva Johansson

Abstract This study evaluated the effect of the wheat gluten (WG) separation process and transglutaminase (TG) microbial source on WG dough quality, and opportunities to use these factors to tailor dough quality. Two types of gluten (harshly and mildly separated), two types of TG (commercial and novel SB6), and three TG concentrations were evaluated for effects on dough mixing properties, protein structure and solubility. Mildly separated gluten improved dough development parameters, resulting into higher values of most compared with harshly separated gluten. Despite more strongly cross-linked proteins being found in the harshly separated gluten, both gluten types showed similar levels of cross-linking at optimum mixing time, although differences in the secondary protein structure were indicated. Thus, disulfide-sulfhydryl exchange reactions were found to be promoted by mixing, although restrictions on establishment of new bonds because of prior cross-links in the material were clearly indicated. Degree of polymerization in doughs made from mildly separated gluten increased to varying extents with TG addition depending on TG source and concentration. Thus, for the first time, we show that an appropriate combination of WG separation procedure and TG source can be used to tailor gluten dough end-use properties.

中文翻译:

面筋分离过程和转谷氨酰胺酶来源对面筋面团特性的影响

摘要 本研究评估了小麦面筋 (WG) 分离过程和转谷氨酰胺酶 (TG) 微生物来源对 WG 面团质量的影响,以及利用这些因素来定制面团质量的机会。评估了两种类型的面筋(粗略和轻度分离)、两种类型的 TG(商业和新型 SB6)和三种 TG 浓度对面团混合特性、蛋白质结构和溶解度的影响。轻度分离的面筋改善了面团的发育参数,与严格分离的面筋相比,大多数的值更高。尽管在严格分离的面筋中发现了更强的交联蛋白质,但两种面筋类型在最佳混合时间显示出相似的交联水平,尽管表明二级蛋白质结构存在差异。因此,发现混合可促进二硫键 - 巯基交换反应,尽管由于材料中先前的交联而限制了新键的建立。由温和分离的面筋制成的面团的聚合度随着 TG 的添加而不同程度地增加,具体取决于 TG 来源和浓度。因此,我们第一次展示了 WG 分离程序和 TG 源的适当组合可用于定制面筋面团的最终用途特性。
更新日期:2019-02-01
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