Functionality of rice flour modified with a microbial transglutaminase
Functionality of rice flour modified with a microbial transglutaminase
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DOI：
10.1016/j.jcs.2003.10.004
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发表时间：
2004-03-01
影响因子：
3.8
通讯作者：
Rosell, CM
中科院分区：
文献类型：
--
作者：
Gujral, HS;Rosell, CM
从营养角度来看，米粉是最有价值的谷物粉之一。然而，它的用途仅限于未发酵的烘焙产品，因为大米蛋白无法容纳发酵过程中产生的气体。蛋白质功能可以通过交联进行修饰。用不同浓度的微生物转谷氨酰胺酶（TG）处理米粉。通过定量氨基和硫醇基团来评估修饰的程度。 TG 的添加改善了米粉面团的动态流变特性，随着 TG 浓度的增加，粘性 (G") 和弹性 (G') 模量逐渐增加。大米蛋白功能的改善在面包制作中变得明显，因为在 2% 羟丙基甲基纤维素存在下，在 1% TG 水平下可以获得比容增加和面包屑更柔软的米面包。分析表明，大米蛋白通过 TG 反应聚合，提供蛋白质保存发酵过程中产生的气体所需的网络 (C) 2003 Elsevier Ltd. 保留所有权利。
Rice flour is one of the most valuable cereal flours from a nutritional viewpoint. However, its use is limited to unfermented baked products since rice proteins are unable to hold gas produced during fermentation. Protein functionality can be modified by cross-linking. Rice flour was treated with different concentrations of a microbial transglutaminase (TG). The extent of the modification was evaluated by quantifying amino and thiol groups. The addition of TG improved the dynamic rheological properties of rice flour doughs, resulting in a progressive increase of the viscous (G") and elastic (G') moduli with increase in TG concentration. The improvement in rice protein functionality became evident in breadmaking, since it was possible to obtain rice bread with an increased specific volume and softer crumb at 1% TG level in the presence of 2% hydroxypropylmethylcellulose. Analyses showed that rice proteins are polymerised through the TG reaction, providing a protein network necessary for holding the gas produced in fermentation. (C) 2003 Elsevier Ltd. All rights reserved.