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Ceresino EB, Kuktaite R, Hedenqvist MS, Sato HH, Johansson E. Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102439] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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2
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Ogilvie O, Roberts S, Sutton K, Larsen N, Gerrard J, Domigan L. The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion. Food Chem 2020; 340:127903. [PMID: 32889205 DOI: 10.1016/j.foodchem.2020.127903] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 08/06/2020] [Accepted: 08/19/2020] [Indexed: 02/08/2023]
Abstract
Microbial transglutaminase (mTG) catalyses the formation of protein crosslinks, deamidating glutamine in a side-reaction. Gluten deamidation by human tissue transglutaminase is critical to activate celiac disease pathogenesis making the addition of mTG to wheat-based products controversial. The ability of mTG (0-2000 U.kg-1) to alter gluten's structure, digestibility and the deamidation state of six immunogenic gluten peptides within bread was investigated. Gluten's structure was altered when mTG exceeded 100 U.kg-1, determined by confocal microscopy, extractability and free sulfhydryl assays. The effect of mTG on six immunogenic peptides was investigated by in vitro digestion (INFOGEST) and mass spectrometry. The addition of mTG to bread (0-2000 U.kg-1) did not alter the deamidation state or digestibility of the immunogenic peptides investigated. Overall, this investigation indicated that the addition of mTG to bread does not create activated gluten peptides. This analysis provides evidence for risk assessments of mTG as a food processing aid.
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Affiliation(s)
- Olivia Ogilvie
- School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand; Department of Chemical and Materials Engineering The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Sarah Roberts
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand
| | - Kevin Sutton
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
| | - Nigel Larsen
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand
| | - Juliet Gerrard
- School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Laura Domigan
- School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; Department of Chemical and Materials Engineering The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Darwesh OM, Ali SS, Matter IA, Elsamahy T, Mahmoud YA. Enzymes immobilization onto magnetic nanoparticles to improve industrial and environmental applications. Methods Enzymol 2019; 630:481-502. [PMID: 31931999 DOI: 10.1016/bs.mie.2019.11.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Enzymes as specific natural biocatalysts are present in all living organisms and they play a key role in the biochemical reactions inside, as outside the cell. Despite the wide range of environmental, medical, agricultural, and food applications, the high cost, non-reusability, and limited stability of soluble (non-immobilized) enzymes are considered barriers to their commercial application. Immobilization techniques are an effective strategy for solving problems associated with free enzymes in terms of improving the efficiency and stability of catalytic enzymes, as well as enhancing their separation and reusability in continuous industrial applications. Out of different supporting materials, magnetic nanoparticles are considered as the future trend for enzyme immobilization due to their exceptional properties regarding stabilization, easy recovery and reuse. Some recent techniques of enzyme immobilization on magnetic nanoparticles will be detailed hereafter in the chapter.
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Affiliation(s)
- Osama M Darwesh
- Agriculture Microbiology Department, National Research Centre, Dokki, Cairo, Egypt.
| | - Sameh S Ali
- Botany Department, Faculty of Science, Tanta University, Tanta, Egypt; Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Ibrahim A Matter
- Agriculture Microbiology Department, National Research Centre, Dokki, Cairo, Egypt
| | - Tamer Elsamahy
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Yehia A Mahmoud
- Botany Department, Faculty of Science, Tanta University, Tanta, Egypt
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D'Alessandro AG, Martemucci G, Loizzo P, Faccia M. Production of cheese from donkey milk as influenced by addition of transglutaminase. J Dairy Sci 2019; 102:10867-10876. [PMID: 31563318 DOI: 10.3168/jds.2019-16615] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 08/14/2019] [Indexed: 12/11/2022]
Abstract
Donkey milk is characterized by low contents of total solids, fat, and caseins, especially κ-casein, which results in formation of a very weak gel upon renneting. The objective of this study was to evaluate the effect of fortification of donkey milk with microbial transglutaminase (MTGase) for cheesemaking in relation to different enzyme addition protocols (patterns, PAT). Four independent trials were performed using MTGase (5.0 U/g of milk protein) according to the following experimental patterns: control (no MTGase addition); MTGase addition (40°C) 15 min before starter inoculation (PAT1); addition of MTGase to milk simultaneously with starter culture (40°C) (PAT2); and MTGase addition simultaneously with rennet (42°C) in acidified milk (pH 6.3) (PAT3). Evolution of pH during acidification, cheesemaking parameters, and proximal composition and color of cheese at 24 h were recorded. The protein fractions of cheese and whey were investigated by urea-PAGE and sodium dodecyl sulfate-PAGE. Addition of MTGase had no significant effect on moisture, protein, fat, or cheese yield. The addition of MTGase with rennet (PAT3) improved curd firmness compared with the control. Among the different patterns of MTGase addition, PAT3 reduced gel formation time, time between rennet addition and cheese molding, and weight loss of cheese at 24 h. The PAT3 treatment also resulted in the lowest lightness and highest yellowness color values of the cheese. Sodium dodecyl sulfate-PAGE of cheeses revealed that MTGase modified the protein pattern in the high-molecular-weight zone (range 37-75 kDa) compared with the control. Of the MTGase protocols, PAT3 showed better casein retention in cheese, as confirmed by the lanes of α- and β-caseins in the electropherogram of the whey, which was subtler for this protocol. In conclusion, MTGase may be used in cheese production from donkey milk to improve curd firmness; MTGase should be added simultaneously with the rennet.
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Affiliation(s)
- A G D'Alessandro
- Department of Agricultural and Environmental Sciences (DiSAAT), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy.
| | - G Martemucci
- Department of Agricultural and Environmental Sciences (DiSAAT), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy
| | - P Loizzo
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy
| | - M Faccia
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy
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Yildirim RM, Gumus T, Arici M. Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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7
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Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products. Food Chem 2018; 245:620-632. [DOI: 10.1016/j.foodchem.2017.10.138] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 10/25/2017] [Accepted: 10/28/2017] [Indexed: 11/21/2022]
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8
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Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review. Int J Biol Macromol 2018; 107:2364-2374. [DOI: 10.1016/j.ijbiomac.2017.10.115] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 10/14/2017] [Accepted: 10/17/2017] [Indexed: 12/15/2022]
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9
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Gharibzahedi SMT, Yousefi S, Chronakis IS. Microbial transglutaminase in noodle and pasta processing. Crit Rev Food Sci Nutr 2017; 59:313-327. [PMID: 28857615 DOI: 10.1080/10408398.2017.1367643] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The development of fortified-formulations for noodles and pasta products based on microbial transglutaminase (MTGase) can guarantee the shelf life extension with minimum quality losses. The current review focuses on recent trends and future prospects of MTGase utilization in the structural matrix of noodles and pasta products and represents the quality changes of cooking loss, texture, microstructure, color and sensory attributes of the MTGase-incorporated products. Digestibility, nutritional and health aspects of the MTGase-enriched formulations are also reviewed with a vision toward physical functions and safety outcomes of MTGases isolated from new microbial sources. The high potential of MTGase in developing commercial noodles and pasta products is successfully demonstrated. MTGase by modifying the crystallinity or molecular structure via covalent crosslinks between protein molecules strengthens the doughs stability and the textural characteristics of final products with the low- or high-protein flour. Compared with the control samples, the MTGase-supplemented products indicate slower digestion rates and better sensory and cooking properties without any remarkable color instability.
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Affiliation(s)
| | - Shima Yousefi
- b College of Food Science and Technology, Science and Research Branch , Islamic Azad University , Tehran , Iran
| | - Ioannis S Chronakis
- c Nano-Bio Science Research Group, DTU-Food , Technical University of Denmark , Soltofts Plads , Lyngby , Denmark
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Scarnato L, Montanari C, Serrazanetti DI, Aloisi I, Balestra F, Del Duca S, Lanciotti R. New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.042] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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12
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Ooms N, Pareyt B, Brijs K, Delcour JA. Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review. Crit Rev Food Sci Nutr 2015; 56:2101-14. [DOI: 10.1080/10408398.2014.928259] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Wickramarachchi KS, Sissons MJ, Cauvain SP. Puff pastry and trends in fat reduction: an update. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12754] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Mike J. Sissons
- NSW Department of Primary Industries; Tamworth Agricultural Institute; 4 Marsden Park Road Calala NSW 2340 Australia
| | - Stanley P. Cauvain
- Bake Tran; 1 Oakland Close Freeland Witney OX 29, 8AK UK
- International Institute of Agri-Food Security; Curtin Business School; Curtin University; Perth WA 6845 Australia
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Bilgiçli N, Demir M, Yılmaz C. Influence of some additives on dough and bread properties of a wheat-lupin flour blend. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2012.0193] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- N. Bilgiçli
- Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, 42050 Konya, Turkey
| | - M.K. Demir
- Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, 42050 Konya, Turkey
| | - C. Yılmaz
- Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42090 Konya, Turkey
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15
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de Góes-Favoni SP, Bueno FR. Microbial Transglutaminase: General Characteristics and Performance in Food Processing Technology. FOOD BIOTECHNOL 2014. [DOI: 10.1080/08905436.2013.870076] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Aspects of physical and chemical alterations to proteins during food processing – some implications for nutrition. Br J Nutr 2012; 108 Suppl 2:S288-97. [DOI: 10.1017/s000711451200236x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In this paper, we give an overview of our research exploring the impact of physical and chemical processing on food proteins. There are three themes, applied to the proteins of wheat, soya, egg and dairy foods. Firstly, the impact of the Maillard reaction on food proteins is discussed, with a particular focus on how the reactions might be harnessed to manipulate food texture. Secondly, the potential of enzymatic protein-protein crosslinking is considered, especially the enzyme transglutaminase. Thirdly, the broader question of how the aggregation of proteins within a food is altered by chemical and physical modification and how, in turn, this might impact on the overall nutritional quality of the food is considered.
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ATALAY MAHMUTHAYALI, BILGIÇLI NERMIN, ELGÜN ADEM, DEMIR MUSTAFAKÜRŞAT. EFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUMMOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00607.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Steffolani ME, Ribotta PD, Pérez GT, León AE. Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.01.010] [Citation(s) in RCA: 104] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2009.04.001] [Citation(s) in RCA: 123] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Medina-Rodríguez CL, Torres P, Martínez-Bustos F, Ramirez-Wong B, Paredes-López O, Castaño-Tostado E. Effect of Microbial Transglutaminase on Dough Proteins of Hard and Soft (Triticum aestivium) and Durum (Triticum durum) Wheat Cultivars. Cereal Chem 2009. [DOI: 10.1094/cchem-86-2-0127] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Concepción L. Medina-Rodríguez
- Universidad de Sonora, Investigación y Posgrado en Alimentos; Hermosillo, Sonora, México
- DIPA/PROPAC, UAQ, Universidad Autónoma de Querétaro (UAQ) Queretaro, 76010, Qro. México
| | - Patricia Torres
- Universidad de Sonora, Investigación y Posgrado en Alimentos; Hermosillo, Sonora, México
- Corresponding author. E-mail:
| | | | - Benjamin Ramirez-Wong
- Universidad de Sonora, Investigación y Posgrado en Alimentos; Hermosillo, Sonora, México
| | - Octavio Paredes-López
- Instituto Politécnico Nacional, Centro de Investigación y de Estudios Avanzados 07360 México, D.F
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Koh BK, Ng PKW. Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread. Cereal Chem 2009. [DOI: 10.1094/cchem-86-1-0018] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Bong-Kyung Koh
- Dept. of Foods and Nutrition, Keimyung University, 1000, Sin-dang dong, Dal-suh gu, Dae-gu, Korea 704-701
- Corresponding author. Phone: 53-580-5876. Fax: 53-580-5885. E-mail address:
| | - Perry K. W. Ng
- Dept. of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824-1224
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Abstract
To examine the potential application of microbial transglutaminase (MTG) on semolina dough properties and quality of raw and cooked spaghetti, the effects of various MTG addition levels on the solubility of proteins, SDS-PAGE pattern of semolina dough proteins, and textural and structural properties of raw and cooked spaghetti were investigated using semolina from a high-protein good variety (MACS 1967) and a low-protein poor variety (PDW 274) durum wheat. To increase the concentration of lysyl residues and possibly enhance the extent of cross-linking of protein matrix by MTG, a commercial soy protein isolate (SPI) was added at a level of 3% (w/w) in combination with MTG, and its effect on semolina dough properties and spaghetti quality was investigated. The addition of MTG significantly decreased the solubility of semolina dough proteins. SDS-PAGE results showed that with increasing levels of MTG, a progressive decrease in the intensity of the bands corresponding to molecular weight of around 66 kDa was observed. Protein cross-linking reaction catalyzed by MTG resulted in changes in dough properties, dry spaghetti quality, cooking quality characteristics, and microstructure of cooked spaghetti. However, the quality improvements were more evident in spaghetti from the poor variety PDW 274 than from the good variety MACS 1967. The results also showed the ability of MTG in the formation of heterologous polymers between SPI and durum wheat proteins to improve the quality of spaghetti samples.
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Affiliation(s)
- M Aalami
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IR Iran.
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Yalcin S, Basman A. Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01674.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Alp H, Bilgiçli N. Effect of transglutaminase on some properties of cake enriched with various protein sources. J Food Sci 2008; 73:S209-14. [PMID: 18577012 DOI: 10.1111/j.1750-3841.2008.00760.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.
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Affiliation(s)
- H Alp
- Department of Food Engineering, Agricultural Faculty, Selçuk Univ., 42049, Konya, Turkey
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Dekking E, Van Veelen P, de Ru A, Kooy-Winkelaar E, Gröneveld T, Nieuwenhuizen W, Koning F. Microbial transglutaminases generate T cell stimulatory epitopes involved in celiac disease. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.05.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Steffolani ME, Pérez GT, Ribotta PD, Puppo MC, León AE. Effect of Transglutaminase on Properties of Glutenin Macropolymer and Dough Rheology. Cereal Chem 2008. [DOI: 10.1094/cchem-85-1-0039] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. Eugenia Steffolani
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC 509, 5000, Córdoba, Argentina
| | - Gabriela T. Pérez
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC 509, 5000, Córdoba, Argentina
| | - Pablo D. Ribotta
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC 509, 5000, Córdoba, Argentina
- Unidad Ceprocor, Agencia Córdoba Ciencia SE, 5164, Santa María de Punilla, Córdoba
| | - M. Cecilia Puppo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET, UNLP), calle 47 y 116, CC 553, La Plata (1900), Argentina
| | - Alberto Edel León
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC 509, 5000, Córdoba, Argentina
- Unidad Ceprocor, Agencia Córdoba Ciencia SE, 5164, Santa María de Punilla, Córdoba
- Corresponding author. Phone: +54 351 4334105. Fax: +54 351 4334116. E-mail:
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28
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Rosell CM, Gómez M. Frozen Dough and Partially Baked Bread: An Update. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701418368] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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MOHAMED ABDELLATIF, GORDON SHERALDH. THERMAL AND SPECTRAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN IN TRIS-HCl. J FOOD QUALITY 2007. [DOI: 10.1111/j.1745-4557.2007.00129.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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30
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Schäfer C, Zacherl C, Engel KH, Neidhart S, Carle R. Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2007.01.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Takács K, Gelencsér É, Kovács ET. Effect of transglutaminase on the quality of wheat-based pasta products. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0604-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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YAMAZAKI K, NARUTO Y, NAKAMURA H, TAKAHASHI K. Improving the Breaking Properties and Oil Absorption of Breadcrumbs by Microbial Transglutaminase. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2007. [DOI: 10.3136/fstr.13.28] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | - Koji TAKAHASHI
- Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology
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Bonet A, Blaszczak W, Rosell CM. Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase-Catalyzed Cross-Linking. Cereal Chem 2006. [DOI: 10.1094/cc-83-0655] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. Bonet
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), PO Box 73, Burjasot-46100, Valencia, Spain
| | - W. Blaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
| | - C. M. Rosell
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), PO Box 73, Burjasot-46100, Valencia, Spain
- Corresponding author. E-mail:
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34
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Dube M, Schäfer C, Neidhart S, Carle R. Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0401-2] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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35
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Caballero PA, Gómez M, Rosell CM. Bread quality and dough rheology of enzyme-supplemented wheat flour. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0311-3] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Basman A, Koksel H, Atli A. Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-005-0235-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK. Network Formation in Gluten-Free Bread with Application of Transglutaminase. Cereal Chem 2006. [DOI: 10.1094/cc-83-0028] [Citation(s) in RCA: 197] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Michelle M. Moore
- Department of Food and Nutritional Sciences, University College Cork, Ireland
- Bio-transfer Unit, University College Cork, Ireland
| | | | - Peter Dockery
- Department of Anatomy, University College Cork, Ireland
| | - H. M. Ulmer
- Department of Food and Nutritional Sciences, University College Cork, Ireland
- Bio-transfer Unit, University College Cork, Ireland
| | - Elke K. Arendt
- Department of Food and Nutritional Sciences, University College Cork, Ireland
- Corresponding author. Phone: +353-21-4902064. Fax: +353-21-4270213.
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39
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Peter Heldt-Hansen H. Macromolecular Interactions in Enzyme Applications for Food Products. FOOD SCIENCE AND TECHNOLOGY 2005. [DOI: 10.1201/9781420028133.ch11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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40
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Gerrard J, Sutton K. Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease. Trends Food Sci Technol 2005. [DOI: 10.1016/j.tifs.2005.07.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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41
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Caballero P, Bonet A, Rosell C, Gómez M. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2004.12.006] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Bonet A, Caballero PA, Gómez M, Rosell CM. Microbial Transglutaminase as a Tool to Restore the Functionality of Gluten from Insect-Damaged Wheat. Cereal Chem 2005. [DOI: 10.1094/cc-82-0425] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. Bonet
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100-8 Burjassot, Valencia, Spain
| | - P. A. Caballero
- Area de Tecnología de Alimentos, Universidad de Valladolid, Avda de Madrid, 44. 10, 34004-Palencia, Spain
| | - M. Gómez
- Area de Tecnología de Alimentos, Universidad de Valladolid, Avda de Madrid, 44. 10, 34004-Palencia, Spain
| | - C. M. Rosell
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100-8 Burjassot, Valencia, Spain
- Corresponding author. Phone: 34-96-390-0022. Fax: 34-96-363-6301-24. E-mail:
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43
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Autio K, Kruus K, Knaapila A, Gerber N, Flander L, Buchert J. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:1039-1045. [PMID: 15713017 DOI: 10.1021/jf0485032] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The effects of TGase in dough after 15, 30, 45, and 60 min of resting time after mixing were studied with a Kieffer test. The resistance to stretching of control dough did not change greatly during the 60 min time period after mixing. In dough, TGase decreased extensibility and increased resistance to stretching and this change was already observed after the first 15 min (first measurement). The higher the enzyme dosage was, the higher the magnitude of the rheological change was. All of the doughs that contained TGase 3.8 or 5.7 nkat/g flour had a higher resistance to stretching and lower extensibility than control dough 15 min after mixing. Resistance to stretching clearly increased at a dosage of 5.7 nkat/g flour during the 15-60 min period after mixing. Extensibility increased in the control dough and in the doughs with a low enzyme dosage almost at the same rate. The evolution of air bubbles during proofing was determined with bright field microscopy and image analysis. In the presence of 5.7 nkat/g TGase, the fermented dough contained more of the smallest and less large air bubbles in comparison to the control dough. The effect of TGase and water content on the specific volume of the conventional and organic wheat bread was studied. Water did not have a significant effect on the specific volume of bread. TGase increased the specific volume of breads baked from organic flour only, when additional water (+10% of farinogram absorption) and a small enzyme dosage were used. Microstructural characterization showed that bread baked without TGase from conventional flour had a stronger protein network than that baked from organic flour. TGase improved the formation of protein network in breads baked from either normal or organic flour but at higher dosage caused uneven distribution.
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Affiliation(s)
- Karin Autio
- VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland
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44
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Rasiah I, Sutton K, Low F, Lin HM, Gerrard J. Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.02.052] [Citation(s) in RCA: 106] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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45
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Mujoo R, Ng PKW. Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.6.703] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R. Mujoo
- Depart. of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824
| | - P. K. W. Ng
- Depart. of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824
- Corresponding author. Fax: 517-353-8963. E-mail:
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46
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Bauer N, Koehler P, Wieser H, Schieberle P. Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. II. Rheological Properties. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.6.787] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nicole Bauer
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
| | - Peter Koehler
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
| | - Herbert Wieser
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
| | - Peter Schieberle
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
- Corresponding author. E-mail:
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47
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Bauer N, Koehler P, Wieser H, Schieberle P. Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. I. Biochemical Analysis. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.6.781] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nicole Bauer
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
| | - Peter Koehler
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
| | - Herbert Wieser
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
| | - Peter Schieberle
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
- Corresponding author. E-mail:
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48
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Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00233-9] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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49
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Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00232-7] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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50
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