Skip to main content
SpringerLink
Log in

Role of chitosan and transglutaminase on the elaboration of gluten-free bread

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The increasing sensitivity to gluten has aroused interest in gluten-free products like bread. However, one of the biggest challenges of producing gluten-free bread is to get a good quality structure. We hypothesize that using chitosan along with transglutaminase, a network of crosslinks would be generated, guaranteeing a better structure. Thus, in the present work, we produced gluten-free bread using red rice flour and cassava flour, transglutaminase, and chitosan at concentrations of 0%, 1%, and 2%. Loaves of bread were characterized, and the instrumental texture properties during five days were determined. Bread produced with chitosan and transglutaminase presented lighter brown coloration due to incomplete Maillard reaction and low specific volumes varying from 1.64 to 1.48 cm3/g, possibly due to chitosan interfering with yeast fermentation. Rheological tests revealed increases in viscosity before and after fermentation when chitosan was used. Bread with chitosan presented high initial firmness but a lower rate of staling, possibly due to water retention. According to results, a possible network involving chitosan and other proteins promoted by transglutaminase was formed and after optimization could yield better gluten-free bread.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Akter N, Khan RA, Tuhin MO, Haque ME, Nurnabi M, Parvin F, Islam R (2014) Thermomechanical, barrier, and morphological properties of chitosan-reinforced starch-based biodegradable composite films. J Thermoplast Compos Mater 27:933–948

    Article  CAS  Google Scholar 

  • Almeida RLJ, dos Santos Pereira T, de Andrade Freire V, Santiago ÂM, Oliveira HML, de Sousa Conrado L, de Gusmão RP (2019) Influence of enzymatic hydrolysis on the properties of red rice starch. Int J Biol Macromol 141:1210–1219

    Article  CAS  Google Scholar 

  • A.O.A.C (2016) Official methods of analysis of AOAC international, vol 543/L357, 20th edn. AOAC international, Rockville

    Google Scholar 

  • Basman A, Köksel H, Ng PK (2002) Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. Eur Food Res Technol 215:419–424

    Article  CAS  Google Scholar 

  • Berta M, Koelewijn I, Öhgren C, Stading M (2019) Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread. J Texture Stud 50:341–349

    Article  Google Scholar 

  • Boukid F, Carini E, Curti E, Bardini G, Pizzigalli E, Vittadini E (2018) Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread. LWT 92:465–470

    Article  CAS  Google Scholar 

  • Boukid F, Carini E, Curti E, Pizzigalli E, Vittadini E (2019) Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis. Eur Food Res Technol 245:1–9

    Article  Google Scholar 

  • Cai X et al (2018) Transglutaminase-catalyzed preparation of crosslinked carboxymethyl chitosan/carboxymethyl cellulose/collagen composite membrane for postsurgical peritoneal adhesion prevention. Carbohydr Polym 201:201–210

    Article  CAS  Google Scholar 

  • Carcea M, Narducci V, Turfani V, Aguzzi A (2018) A survey of sodium chloride content in italian artisanal and industrial bread. Foods 7:181

    Article  CAS  Google Scholar 

  • Coelho MS, De Las Mercedes Salas-Mellado M (2015) Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT Food Sci Technol 60:729–736

    Article  CAS  Google Scholar 

  • Ferreira S et al (2019) Physicochemical, morphological and antioxidant properties of spray-dried mango Kernel starch. J Agric Food Res 25:100012

    Google Scholar 

  • Gharibzahedi SMT, Roohinejad S, George S, Barba FJ, Greiner R, Barbosa-Cánovas GV, Mallikarjunan K (2018) Innovative food processing technologies on the transglutaminase functionality in protein-based food products: trends, opportunities and drawbacks. Trends Food Sci Technol 75:194–205

    Article  CAS  Google Scholar 

  • Gharibzahedi SMT, Yousefi S, Chronakis IS (2019) Microbial transglutaminase in noodle and pasta processing. Crit Rev Food Sci Nutr 59:313–327

    Article  CAS  Google Scholar 

  • Ghoshal G, Mehta S (2019) Effect of chitosan on physicochemical and rheological attributes of bread. Food Sci Technol Int 25:198–211

    Article  CAS  Google Scholar 

  • Gujral HS, Rosell CM (2004) Functionality of rice flour modified with a microbial transglutaminase. J Cereal Sci 39:225–230

    Article  CAS  Google Scholar 

  • Gusmão TAS, de Gusmão RP, Moura HV, Silva HA, Cavalcanti-Mata MERM, Duarte MEM (2019) Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis. J Food Sci Technol 56:2949–2958. https://doi.org/10.1007/s13197-019-03769-8

    Article  CAS  PubMed  Google Scholar 

  • Hu W et al (2019) Modification of chitosan grafted with collagen peptide by enzyme crosslinking. Carbohydr Polym 206:468–475

    Article  CAS  Google Scholar 

  • Kosaraju SL, Weerakkody R, Augustin MA (2010) Chitosan—glucose conjugates: influence of extent of Maillard reaction on antioxidant properties. J Agric Food Chem 58:12449–12455

    Article  CAS  Google Scholar 

  • Lafarga T, Gallagher E, Walsh D, Valverde J, Hayes M (2013) Chitosan-containing bread made using marine shellfishery byproducts: functional, bioactive, and quality assessment of the end product. J Agric Food Chem 61:8790–8796

    Article  CAS  Google Scholar 

  • Lima DB, Almeida RD, Pasquali M, Borges SP, Fook ML, Lisboa HM (2018) Physical characterization and modeling of chitosan/peg blends for injectable scaffolds. Carbohydr Polym 189:238–249

    Article  CAS  Google Scholar 

  • Lisboa HM, Araujo H, Paiva G, Oriente S, Pasquali M, Duarte ME, Mata MEC (2019) Determination of characteristic properties of mulatto beans (Phaseolus vulgaris L.) during convective drying. J Agric Food Res 25:100003

    Article  Google Scholar 

  • Martins ANA, de Bittencourt Pasquali MA, Schnorr CE, Martins JJA, de Araújo GT, Rocha APT (2019) Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties. J Food Sci Technol 25:1–9

    Google Scholar 

  • Medina E, Caro N, Abugoch L, Gamboa A, Díaz-Dosque M, Tapia C (2019) Chitosan thymol nanoparticles improve the antimicrobial effect and the water vapour barrier of chitosan-quinoa protein films. J Food Eng 240:191–198

    Article  CAS  Google Scholar 

  • Mert ID (2019) The applications of microfluidization in cereals and cereal-based products: an overview. Crit Rev Food Sci Nutr 64:1–18

    Google Scholar 

  • Mitschka P (1982) Simple conversion of Brookfield RVT readings into viscosity functions. Rheol Acta 21:207–209

    Article  CAS  Google Scholar 

  • Moore MM, Heinbockel M, Dockery P, Ulmer H, Arendt EK (2006) Network formation in gluten-free bread with application of transglutaminase. Cereal Chem 83:28–36

    Article  CAS  Google Scholar 

  • Morales F, Van Boekel M (1998) A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation. Int Dairy J 8:907–915

    Article  CAS  Google Scholar 

  • Morreale F, Garzón R, Rosell CM (2018) Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose. Food Hydrocoll 77:629–635

    Article  CAS  Google Scholar 

  • Pu D, Zhang H, Zhang Y, Sun B, Ren F, Chen H, He J (2019) Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis. Food Res Int 123:612–622

    Article  CAS  Google Scholar 

  • Rakkhumkaew N, Pengsuk C (2018) Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread. Food Sci Biotechnol 27:1201–1208

    Article  CAS  Google Scholar 

  • Ribeiro M et al (2019) Effect of in situ gluten-chitosan interlocked self-assembled supramolecular architecture on rheological properties and functionality of reduced celiac-toxicity wheat flour. Food Hydrocoll 90:266–275

    Article  CAS  Google Scholar 

  • Roman L, Belorio M, Gomez M (2019) Gluten-free breads: the gap between research and commercial reality. Compr Rev Food Sci Food Saf 18:690–702

    Article  CAS  Google Scholar 

  • Rosell CM, Yokoyama W, Shoemaker C (2011) Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles. Carbohydr Polym 84:373–382

    Article  CAS  Google Scholar 

  • Shibata K et al (2018) Promotion and inhibition of synchronous glycolytic oscillations in yeast by chitosan. The FEBS journal 285:2679–2690

    Article  CAS  Google Scholar 

  • Tian Z, Duan L, Wu L, Shen L, Li G (2016) Rheological properties of glutaraldehyde-crosslinked collagen solutions analyzed quantitatively using mechanical models. Mater Sci Eng, C 63:10–17

    Article  CAS  Google Scholar 

  • Yan J-K, Wu L-X, Qiao Z-R, Cai W-D, Ma H (2019) Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices. Food Chem 271:588–596

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Unidade Academica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande, Paraíba, 58428-900, Brazil

    Hanndson Araujo Silva, Eudeson G. Paiva, Hugo M. Lisboa, Elita Duarte, Mario Cavalcanti-Mata, Thaisa Gusmão & Rennan de Gusmão

Authors
  1. Hanndson Araujo Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Eudeson G. Paiva
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hugo M. Lisboa
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Elita Duarte
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Mario Cavalcanti-Mata
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Thaisa Gusmão
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Rennan de Gusmão
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hanndson Araujo Silva.

Ethics declarations

Conflict of interest

The authors have no conflict of interest to declare.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 11 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Silva, H.A., Paiva, E.G., Lisboa, H.M. et al. Role of chitosan and transglutaminase on the elaboration of gluten-free bread. J Food Sci Technol 57, 1877–1886 (2020). https://doi.org/10.1007/s13197-019-04223-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-04223-5

Keywords

Search

Navigation