Effect of Transglutaminase on Protein Electrophoretic Pattern of Rice, Soybean, and Rice‐Soybean Blends

Marco, Cristina; Pérez, Gabriela; León, Alberto E.; Rosell, Cristina M.

doi:10.1094/cchem-85-1-0059

Cited by 29 publications

(19 citation statements)

References 31 publications

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“…Up to now, two different rice species-Oryza sativa, originating from Asia, and Oryza glaberrima, cultivated in Africa [14]-and different subspecies of zea mays, millet species and Sorghum bicolor L. Moench [15], teff (Eragrostis tef (Zuccagni) Trotter), finger millet (Eleucine coracana L. Gaertn.…”

Section: Gluten-free Flours and Starchesmentioning

confidence: 99%

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

224

162

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The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harm these people is a big challenge for bakers and cereal scientists in the twenty-first century. The use of different cereals and flours makes it necessary to find possibilities to take over the task of gluten by other flour ingredients, by the addition of different components, by different flour and dough treatment or by changing the method of baking. The purpose of this review is to give an overview about the various possibilities to increase the baking quality of gluten-free bakery products, increasing their water-binding capacity, uniform the crumb structure and increase the final bread volume. All the listed methods and ingredients are already in single use helpful to increase the quality in gluten-free bread production.

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Section: Gluten-free Flours and Starchesmentioning

confidence: 99%

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

224

162

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“…Soybean has shown to be substrate for the TG [26][27][28][29], obtaining protein chains with higher molecular weight that might improve the rheological properties of rice bread.…”

Section: Introductionmentioning

confidence: 99%

Breadmaking performance of protein enriched, gluten-free breads

Marco

Rosell

2008

Eur Food Res Technol

Self Cite

241

150

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Soybean enriched rice based gluten free breads were designed incorporating a structuring agent (hydroxypropylmethylcellulose HPMC) and a processing aid (transglutaminase TG). At dough level the effect of increasing amounts of soybean protein isolate (SPI), HPMC and water was studied in the Mixolab. Mixing and thermal characteristics showed the significant effect induced by water, soybean protein isolate, HPMC and TG, allowing the selection of the appropriate amounts for the breadmaking performance of enriched gluten free breads. The single addition or in combination of 4% HPMC, 13% soybean and 1% TG produced significant changes in the physical properties of the rice based gluten free breads. The presence of SPI blended with rice flour produced a significant decrease in the specific volume of the bread, although this detrimental effect was partially counteracted by its combination with HPMC, decreasing also the crumb hardness. The micrographs of the crumb showed the beneficial effect of the HPMC, obtaining a more open aerated structure. Protein enriched gluten free breads can be obtained with a combination of SPI, HPMC and TG.

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“…To solve the possible protein deficiency, protein supplementation was proposed to increase the amount of substrate available for the enzyme (Marco et al, 2008;Marco and Rosell, 2008a, b;Marco et al, 2007). Studies carried out in wheat flour confirmed that TGase was able to form homologous polymers within watersoluble, salt-soluble, and glutenin proteins.…”

Section: Transglutaminase Action In Gf Applicationsmentioning

confidence: 99%

“…In the case of pea proteins, major pea proteins extracted in the glutelin and in albumineglobulin fractions underwent the greatest crosslinking, consequently large aggregates between pea and rice proteins were formed (Marco et al, 2007). Similarly, soybean proteins were crosslinked with rice proteins through the formation of new intermolecular covalent bonds catalyzed by transglutaminase and the indirect formation of disulfide bonds among proteins, mainly involving b-conglycinin and glycinin of soybean and the glutelins of the rice flour, although albumins and globulin also participated (Marco et al, 2008). The strategy of creating a protein network by TGase treatment of protein supplemented GF formulations, became effective after optimization of water and supplemented proteins amounts and of enzyme dosage.…”

Section: Transglutaminase Action In Gf Applicationsmentioning

confidence: 99%

See 1 more Smart Citation

Role of enzymes in improving the functionality of proteins in non-wheat dough systems

Renzetti¹,

Rosell

2016

Journal of Cereal Science

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a b s t r a c tGluten free systems lack the viscoelastic network required to resist gas production and expansion during baking. Enzymatic treatments of the GF flours have been proposed initially for creating protein aggregates that mimic gluten functionality but then also for modifying proteins changing their functionality in GF systems. To better exploit the technological function and the potentials of enzymatic processing for improving GF bread quality, it is important to understand the key elements that define the microstructure and baking functionality of GF batters as compared to wheat dough. In this review, some keys are pointed out to explain the different mechanisms that are available for understanding the action of enzymes to effectively design GF viscoelastic matrixes. Focus will be on protein modifying enzymes, because they play a decisive role in the formation of the fine network responsible for improving the expansion of rice batters.

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Effect of Transglutaminase on Protein Electrophoretic Pattern of Rice, Soybean, and Rice‐Soybean Blends

Cited by 29 publications

References 31 publications

Possibilities to increase the quality in gluten-free bread production: an overview

Possibilities to increase the quality in gluten-free bread production: an overview

Breadmaking performance of protein enriched, gluten-free breads

Role of enzymes in improving the functionality of proteins in non-wheat dough systems

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