Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough

Abstract

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 doughfree amine, and a 16.8-46.3% decrease in the dough thiol content as activity was increased from 0 to 80 U g À1 flour. Transglutaminase treatment decreased the dough-free amino groups by 10-38.1% as activity was increased from 0 to 2 U g À1 flour. Evidence of tyrosinase and transglutaminase-mediated cross-linking was provided by relevant model reactions monitored by mass spectrometry. An increase in dough G 0 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. Enzymatic cross-linking of amadumbe flour V.E. Manhivi et al. 2400 Enzymatic cross-linking of amadumbe flour V.E. Manhivi et al.

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

“…A decrease of sulfhydryl groups in tyrosinase‐supplemented gluten‐free amadumbe (taro) bread was found by Manhivi et al. (2020). This result indicated an increase of disulfide bonds and, consequently, a stronger protein network in this gluten‐free system.…”

“…Tyrosinase has been reported to enhance the polymerization of oat globulins, which strengthened the resulting protein network and increased the specific loaf volume of oat bread (Flander et al, 2011). A decrease of sulfhydryl groups in tyrosinase-supplemented gluten-free amadumbe (taro) bread was found by Manhivi et al (2020). This result indicated an increase of disulfide bonds and, consequently, a stronger protein network in this gluten-free system.…”

“…Especially the presence of high-molecular weight (HMW) glutenins in wheat flour is positively correlated with good bread-making quality (Cauvain, 2012). Thus, their unique functionality has to be mimicked in products that are gluten free or where other constituents interfere with the formation of a stable protein network (such as in whole grain wheat flours or blends of wheat with other flours) (Manhivi et al, 2020;Tebben et al, 2018). Several additives have been used for this purpose, including hydrocolloids, emulsifiers, and oxidizing or reducing agents, as reviewed by Gioia et al (2017).…”

Classification of African Native Plant Foods Based on Their Processing Levels

“…Despite its long-standing existence, it is marginalized in food production, export, and industrial usage. However, that narrative is changing as scientific investigations into its utilisation as a food fortificant (59,60,89,90) and food ingredient (91)(92)(93)(94) are currently underway. Nutritionally, taro is superior to cassava and potatoes in protein (11% dry weight) and carbohydrate (87% dry weight) contents.…”

Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid

“…In addition, the functionality of proteins from gluten-free flours could be modified with enzymes and oxidants, which promote protein network formation and improve their baking characteristics. Of the enzymes used in the food industry, transglutaminase (TGase) has been successfully applied in several food systems for its unique ability of modifying protein functionality and promoting protein crosslinking simultaneously (Manhivi et al, 2020). As an oxidant, ascorbic acid (AA) has successfully replaced potassium bromate for wheat flour improvement because AA has rapid reaction characteristics (Yildiz et al, 2017).…”