Use of Transglutaminase in Bakery Products

Amante, Patrícia Regina; Fante, Camila Argenta; Pires, Renato Lins

doi:10.1080/15428052.2019.1681045

Cited by 6 publications

(3 citation statements)

References 40 publications

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“…Dough stability According to Table (1), the high stability of the dough when adding whole milk and milk protein concentrate, where the highest time was recorded. This is due to the fact that whole milk, fermented milk, sodium caseinate, hydrolyzed casein and milk protein concentrate affect the rheological properties of the dough, increase the absorbency as well as increase the stability of the dough [5], and that the time of the stability of the dough depends on a number of factors, the most important of which is the protein content and the quality of the added protein and the amount of gluten [14].…”

Section: Determination Of the Essential Amino Acid Content Of Flourmentioning

confidence: 99%

Effect of Adding Whole Milk, Milk Protein Concentrate and Transglutaminases on the Rheological and Nutritional Properties of Local Wheat Flour

Al-Zarfi,

hasan

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The study was conducted to find out the effect of adding whole milk in proportions of 3, 5, and 7%, milk protein concentrate in proportions of 3, 5, and 7%, and transglutaminase enzyme in proportions of 1, 2, and 3 units/100 gm of flour to local wheat flour on the rheological properties using the Farinograph device, and measuring the viscosity of the dough using Amilograph and analysis of amino acids using HPLC. The addition of whole milk and milk protein concentrate to wheat flour had an effect on the increase in the water absorption rate and stability time measured by the Farinograph device for all additives compared to the control sample. The addition of the enzyme transglutaminase in proportions of 1, 2 and 3 units / 100 gm flour had an effect on the increase in water absorption and stability time measured by the Varinograph device for all additions compared to the control sample, and the optimal concentration was 2 units / 100 gm flour, which was used in subsequent experiments. The flour was treated with gradual concentrations of whole milk, milk protein concentrate, and transglutaminase 2 units/100 gm flour, and it had an effect on increasing the absorbency and stability time compared with the control sample. The addition of graduated concentrations of whole milk and protein concentrate led to an increase in the gelatinization temperature and the maximum viscosity measured by the amelograph compared to the control sample. The addition of graduated concentrations of whole milk and protein concentrate increased the proportion of amino acids lysine, cysteine and methionine measured by HPLC compared to the control sample, and the best samples were the addition of 5% to whole milk as well as milk protein concentrate.

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Section: Determination Of the Essential Amino Acid Content Of Flourmentioning

confidence: 99%

Effect of Adding Whole Milk, Milk Protein Concentrate and Transglutaminases on the Rheological and Nutritional Properties of Local Wheat Flour

Al-Zarfi,

hasan

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…However, admittedly glutaraldehyde is not an optimal cross-linker for food-based applications. As the scaffolds possess sufficient amounts of protein, well-known enzymes utilized in food processing, such as transglutaminase (TG) [26,27] (or other chemical crosslinkers and bread recipes), can be considered as alternatives. To validate the use of TG, we added it to the original formulation at a concentration of 1% (w/w) prior to baking.…”

Section: Mechanical and Structural Stability Of Bread-derived Scaffol...mentioning

confidence: 99%

Homemade bread: Repurposing an ancient technology for in vitro tissue engineering

et al. 2022

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“…Microbial transglutaminase is widely used in different sectors of the food industry (Mostafa, 2020) because it has a low substrate specificity (Miwa, 2020). This enzyme was successfully applied in dairy products (Romeih and Walker, 2017), meat (Santhi et al, 2017), fish (Chen et al, 2019), bakery products (Amante et al, 2019), vegetable proteins , and even in edible films (Cruz-Díaz et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

et al. 2020

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The effect of milk heat treatment (UHT vs HTST) on physicochemical properties of low-fat set-style yogurt manufactured with microbial transglutaminase was evaluated. It was also evaluated the sensory profile of microbial transglutaminase yogurt and conventional fortified yogurt using skim milk powder. The UHT treatment of milk to make yogurts treated with microbial transglutaminase showed poorer texture results (firmness, consistency, cohesiveness and index of viscosity) than the HTST treatment of milk. Yogurt texture of UHT treatment was also worse than low-fat commercial yogurts, despite of the positive effect of the microbial transglutaminase. The microbial transglutaminase addition avoided the syneresis, regardless of the type of heat treatment. A microbial transglutaminase doses at low levels (0.76 U·g-1 of milk protein) added simultaneously with the starter culture was useful for improving the textural properties and sensory characteristics of low-fat yogurt, avoiding the normal syneresis of low-fat yogurt and without increasing the protein content that happen with the addition of skim milk powder. Yogurts made with microbial transglutaminase with HTST treatment showed significantly lower whey odor than yogurt fortified with skimmed milk powder. The application of microbial transglutaminase is a useful treatment for improving textural properties of low-fat yogurt with the usual pasteurization treatment applied in the dairy industry.

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Use of Transglutaminase in Bakery Products

Cited by 6 publications

References 40 publications

Effect of Adding Whole Milk, Milk Protein Concentrate and Transglutaminases on the Rheological and Nutritional Properties of Local Wheat Flour

Effect of Adding Whole Milk, Milk Protein Concentrate and Transglutaminases on the Rheological and Nutritional Properties of Local Wheat Flour

Homemade bread: Repurposing an ancient technology for in vitro tissue engineering

Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

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