Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase‐Catalyzed Cross‐Linking

Abstract

The effect of different protein sources (soy flour, lupin flour, egg albumin, gelatin powder, protein‐rich beer yeast flour) on wheat dough functionality was tested by determining gluten index, texture properties, and thermomechanical parameters. Transglutaminase (TG) was also added to improve the dough functionality by forming cross‐links. The presence of protein sources had a significant effect on the gluten index, with the exception of lupin flour. Gelatin and the presence of TG resulted in significant single effects on the texture properties of the wheat‐protein dough. All the protein sources significantly modified the mixing characteristics of the dough or the thermal behavior. Capillary electrophoresis studies of the water‐soluble, salt‐soluble, and glutenin proteins indicated that interactions were mainly within proteins, thus homologous polymers. Scanning electron microscopy studies of the doughs made from blends of wheat and protein sources doughs supported the formation of heterologous structures in the wheat‐lupin blends. The combination of TG and lupin would be a promising method to be used on the treatment of insect‐damaged or weak flours, to increase the gluten strength.

Breadmaking performance of protein enriched, gluten-free breads

“…This appearance might be attributed to the protein crosslinking that leads to a more continuous protein matrix. A more compact and homogeneous protein network due to the protein crosslinking was reported by Bonet, Blaszczak and Rosell [28] in wheat doughs with soy flour when they were treated with TG. The addition of HPMC resulted in a more continuous matrix with improved structure, since less number and bigger size of cell gas were observed (Fig.…”

“…Parameters obtained from the recorded curve were (Figure 1): initial consistency (C1), stability (min) or elapsed time at which the torque produced is kept constant, minimum torque (Nm) or the minimum value of torque produced by dough passage subjected to mechanical and thermal constraints (C2), peak torque (Nm) or the maximum torque produced during the heating stage (C3), the minimum torque during the heating period (Nm) (C4) and the torque obtained after cooling at 50°C (C5) (more information about recorded parameters in Bonet, Blaszczak and Rosell [28]; Rosell, Collar and Haros [30]; Collar, Bollain and Rosell [31]). …”

“…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.…”

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

“…Lupine protein has a high nutritive value if supplemented with methionine, and it could replace soy concentrate in countries that need to import soybean (Ruiz Junior & Hove, 1976). Therefore, several authors have incorporated lupine proteins to the formulation of bread (Dervas et al 1999;Paraskevopoulou et al, 2010;Doxastakis et al, 2002;Bonet et al, 2006).…”

Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making

“…Peak viscosity of peak torque (C3), cooking stability or the torque at the end of the holding period at 90°C (C4) and starch retrogradation or the torque at the end of the test (C5) measured the starch behavior of dough during heating, holding and cooling, respectively. In addition, the angles between ascending and descending curves were calculated to determine α and β, which can measure the speed of the weakening of the protein network due to the effects of heat and starching speed, respectively (Bonet et al 2006). Besides these parameters, mechanical weakening, thermal weakening and setback were also calculated.…”