Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough,International Journal of Food Science & Technology

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Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-08 , DOI: 10.1111/ijfs.14489
Vimbainashe E. Manhivi ₁ , Eric O. Amonsou ₁ , Tukayi Kudanga ₁

Affiliation

Gluten‐free bread remains of poor quality despite efforts to amend gluten‐free flours with ingredients such as hydrocolloids and proteins. Enzymatic modification of the proteins in dough may result in polymers that mimic gluten. This research investigated the effects of transglutaminase and tyrosinase on the rheological properties of amadumbe dough. Tyrosinase oxidation resulted in a 7.7–39.4% decrease in dough‐free amine, and a 16.8–46.3% decrease in the dough thiol content as activity was increased from 0 to 80 U g⁻¹ flour. Transglutaminase treatment decreased the dough‐free amino groups by 10–38.1% as activity was increased from 0 to 2 U g⁻¹ flour. Evidence of tyrosinase and transglutaminase‐mediated cross‐linking was provided by relevant model reactions monitored by mass spectrometry. An increase in dough G′ and G″ showed that both transglutaminase and tyrosinase improved dough viscoelasticity. The increase in the viscoelasticity of the dough potentially improves carbon dioxide retention during proofing.

中文翻译：

转谷氨酰胺酶和酪氨酸酶可作为潜在的交联工具，以改善无麸质面团的流变性

尽管努力用水解胶体和蛋白质等成分修改无麸质面粉，但无麸质面包的质量仍然很差。面团中蛋白质的酶修饰可能会产生模仿面筋的聚合物。这项研究调查了转谷氨酰胺酶和酪氨酸酶对of豆面团流变特性的影响。酪氨酸酶氧化导致面团中游离胺减少7.7–39.4％，面团中硫醇含量减少16.8–46.3％，这是因为活性从0到80 U g ^-1面粉增加。转谷氨酰胺酶处理使无面团的氨基减少了10–38.1％，因为活性从0增加到2 U g ^-1面粉。质谱监测的相关模型反应提供了酪氨酸酶和转谷氨酰胺酶介导的交联的证据。在面团的增加ģ '和G ^ “表明，两种转谷氨酰胺酶和粘弹性的面团酪氨酸酶改善。面团的粘弹性的增加潜在地改善了醒发过程中的二氧化碳保留。

更新日期：2020-01-08

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