Effect of microbial transglutarninase on the rheological and thermal properties of insect damaged wheat flour

被引：40
作者：
Caballero, PA
Bonet, A
Rosell, CM
Gómez, M
机构：
[1] Univ Valladolid, Area Tecnol Alimentos, Palencia 34004, Spain
[2] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain
来源：
JOURNAL OF CEREAL SCIENCE | 2005年 / 42卷 / 01期
关键词：
damaged wheat; transglutaminase; dynamic rheology; DSC; viscoelastic properties;
D O I：
10.1016/j.jcs.2004.12.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Proteases in insect damaged wheat disrupt grain protein structure. Transglutanimases catalyse the formation of covalent linkages between protein chains and can be used to restore the properties of the damaged proteins. The effect of increasing transglutaminase levels on the viscoelastic behaviour and thermal stability of damaged wheat was investigated. The results indicate that transglutaminase treatment leads to a more resistant and less extensible dough. Differential scanning calorimetry revealed that the transglutaminase treatment brings the thermal stability of the damaged wheat close to that of undamaged wheat. However, it is necessary to optimise the level of transglutaminase used to obtain the optimum response. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：93 / 100
页数：8
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