Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/328028
Type: Artigo
Title: Effect Ofmicrobial Transglutaminase On Protein Electrophoretic Pattern And Solubility Of Wheat Flour And Hull-less Barley Flour Blends
Author: Pourmohammadi
Kiana; Hashemi
Seyed Mohammad Bagher; Khaneghah
Amin Mousavi; Alami
Mehran; Shahedi
Mohammad; Mahoonak
Alireza Sadeghi; Afshari
Roya
Abstract: Barley flour does not contain gluten, so preparation of high-quality bread is not easy. Thus, the incorporation of microbial transglutaminase (MTG) can be attributed as one of the possible strategies to provide crosslinks between wheat and barley proteins to prepare a similar structure to the desired network of gluten. Methods: The MTG, at different levels (0.5, 1, 1.5, and 2%) was added to wheat and hull-less barley in order to evaluate the solubility of available proteins and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) patterns of (20, 35, 50%) dough proteins as well as their fractions by using an electrophoretic system. Also, to enhance the extent of cross-linking in protein matrix by incorporation of MTG, soy protein isolate (SPI) was used (1% MTG+ 3% SPI, 1.5% MTG+ 3% SPI). Results: Interactions between wheat and hull-less barley proteins were intensified due to the formation of catalyzed intermolecular covalent bonds by transglutaminase. According to SDS-PAGE results with increment in the levels of MTG, a progressive decrease in the intensity of the bands corresponding to the molecular weight of around 66 KDa was observed. Also by the addition of MTG, the amounts of the soluble proteins (albumin and glubolin) were significantly decreased and the concentrations of insoluble proteins (glutenin and gliadins) were increased. Conclusion: The addition of hull-less barley flour to wheat flour not only provides protein-enriched dough with better amino acid balance but also has influences on dough properties.
Subject: Transglutaminase
Electrophoresis
Solubility
Hull-less Barley
Wheat Flour
Editor: Bentham Science Publ Ltd
Sharjah
Citation: Current Nutrition & Food Science . Bentham Science Publ Ltd , v. 12, p. 304 - 309, 2016.
Rights: fechado
Identifier DOI: 10.2174/1573401312666160909162441
Address: http://www.eurekaselect.com/145526
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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