Enhanced water absorption of wheat gluten by hydrothermal treatment followed by microbial transglutaminase reaction.
Enhanced water absorption of wheat gluten by hydrothermal treatment followed by microbial transglutaminase reaction.
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DOI：
10.1002/jsfa.3864
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发表时间：
2010-03
影响因子：
4.1
通讯作者：
Song Liu;Dongxu Zhang;Long Liu;Miao Wang;G. Du;Jian Chen
中科院分区：
文献类型：
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作者：
Song Liu;Dongxu Zhang;Long Liu;Miao Wang;G. Du;Jian Chen
小麦面筋蛋白的吸水率对面包的重量、体积和形状比起着重要的作用。本文采用水热处理和微生物转氨酶（MTGase）改性相结合的方法来提高谷朊粉的吸水率。为了理解WAR的增加，还研究了谷蛋白水热处理后MTGase反应的变化。结果单一水热处理提高了谷朊粉的WAR。在100 ℃下处理30分钟的面筋表现出最高的WAR值（2.03 g g（-1）面筋），而未经水热处理的对照的WAR为1.5 g g（-1）面筋。当面筋暴露于90 ℃ 30分钟，然后与MTGase孵育5小时，其WAR达到2.48 g g（-1）面筋。与对照面筋相比，在90 ° C下预热30分钟的面筋的表面疏水性增加，并且在随后的MTGase反应期间以不同的方式波动。同时，预热面筋中可溶性蛋白质含量的变化趋势也随着MTGase反应的进行而发生变化。结论水热处理结合MTGase反应是提高谷朊粉WAR的有效方法。通过对谷朊粉氨态氮、表面疏水性、可溶性蛋白和SDS-PAGE的分析表明，水热预处理加速了谷朊粉的交联反应，并可能改变了MTGase催化的谷朊粉脱酰胺反应的比例，从而导致WAR的增加。
BACKGROUND The water absorption of wheat gluten plays an important role in the weight, volume and form ratio of the breads. In this paper, hydrothermal treatment and microbial transglutaminase (MTGase) modification were combined to improve the water absorption ratio (WAR) of wheat gluten. To understand the increases in WAR, the changes in MTGase reaction after gluten hydrothermal treatment were also investigated. RESULTS The sole hydrothermal treatment improved the WAR of gluten. The gluten treated at 100 degrees C for 30 min exhibited the highest WAR value (2.03 g g(-1) gluten) while the WAR of the control without hydrothermal treatment was 1.5 g g(-1) gluten. When gluten was exposed to 90 degrees C for 30 min followed by incubation with MTGase for 5 h, its WAR reached 2.48 g g(-1) gluten. In contrast to control gluten, the surface hydrophobicity of the gluten preheated at 90 degrees C for 30 min increased and fluctuated in a different way during the following MTGase reaction. Meantime, the trend in the amount of soluble protein of preheated gluten was also changed in the progress of MTGase reaction. CONCLUSION Hydrothermal treatment followed by MTGase reaction is an efficient approach to improve the WAR of wheat gluten. The analysis of catalytic process, including determination of ammonia, gluten surface hydrophobicity, soluble protein and SDS-PAGE, suggested that hydrothermal pretreatment accelerated the cross-linking reaction and may alter the ratio of gluten deamidation catalysed by MTGase, which induced an increase in the WAR.