Improvement bread characteristics of high level sunn pest (Eurygaster integriceps) damaged wheat by using transglutaminase and some additives

Comparison of transglutaminase and l‐ascorbic acid additives in improving the quality of bread made from sunn pest (Eurygaster integriceps) damaged wheat

“…Larr e et al (2000), Mujoo & Ng (2003), Rosell et al (2003) and Amiri et al (2017) declared that HMW-GS were the gluten protein group most affected by TG. Addition of TG to the dough recipe repairs the weakened gluten structure caused by SPP, likely due to its activity on HMW-GS (K€ oksel et al, 2001;Dizlek & € Ozer, 2017b). Findings obtained from this study (Table 1) were consistent with the results of some researchers (Larr e et al, 2000;K€ oksel et al, 2001;Mujoo & Ng, 2003;Bauer et al, 2003b;Bonet et al, 2005) in which they stated that HMW-GS was largely restored to its original state with the use of TG in SPDW flours and that TG was effective on the glutenin polymer in general and on HMW-GS in particular.…”

“…(2017) declared that HMW‐GS were the gluten protein group most affected by TG. Addition of TG to the dough recipe repairs the weakened gluten structure caused by SPP, likely due to its activity on HMW‐GS (Köksel et al ., 2001; Dizlek & Özer, 2017b).…”

“…Considering that the benefit it provides is minimal and the situation that occurs in case of overuse is so negative, it may be more rational not to use TG in LLSPDW flours. On the other hand, TG can be used successfully in bread‐making with HLSPDW flours at 1% (in the trial Sagittario sample SPDR of 7.8%) up to 2% (in the wheat SPDR of 20.6%; Dizlek & Özer, 2017b) on flour basis.…”

“…l ‐AA as well as TG can heal protein networks by promoting gluten aggregation or by stimulating protein polymerisation via an acyl‐transfer mechanism, respectively. It was reported that, TG may produce beneficial effects during the bread‐making that are comparable to traditional oxidising improvers, such as l ‐AA, hypothesised to act via formation of disulphide crosslinks (Gerrard et al ., 1998; Amiri et al ., 2017; Dizlek & Özer, 2017b).…”

Characterisation of proteolytic enzymes of Eurygaster integriceps Put. (Sunn bug), a major pest of cereals

“…New Zealand) (Critchley, 1998;Every et al, 2005;Pavlyushin et al, 2015;Dizlek and Ozer, 2016) and climate change is predicted to widen the range of Sunn pest to more Northern countries (Aljaryian et al, 2016). Sunn pests inject a salivary gland secretion containing digestive enzymes into wheat grain endosperm and subsequently ingest the liquefied material, causing a substantial deterioration of wheat quality and yield (Sivri et al, 1999;Vaccino et al, 2006;Özçandir and Özay, 2014;Allameh et al, 2015;Dizlek and Ozer, 2017a). Proteases remaining in the affected grains damage the high molecular weight of glutenin subunits (HMWGS) which are responsible for the most important processing properties of gluten (Shewry et al, 2003).…”