Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350196
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMousavi Khaneghah, Amin-
dc.typeArtigopt_BR
dc.titleEffect of microbial transglutaminase on protein electrophoretic pattern and solubility of wheat flour and hull-less barley flour blendspt_BR
dc.contributor.authorPourmohammadi, Kiana-
dc.contributor.authorHashemi, Seyed-
dc.contributor.authorKhaneghah, Amin-
dc.contributor.authorAlami, Mehran-
dc.contributor.authorShahedi, Mohammad-
dc.contributor.authorMahoonak, Alireza-
dc.contributor.authorAfshari, Roya-
dc.subjectEletroforesept_BR
dc.subject.otherlanguageElectrophoresispt_BR
dc.description.abstractBarley 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. 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). 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. 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 propertiespt_BR
dc.relation.ispartofCurrent nutrition & food sciencept_BR
dc.publisher.citySharjahpt_BR
dc.publisher.countryEmirados Árabes Unidospt_BR
dc.publisherBentham Sciencept_BR
dc.date.issued2016-
dc.language.isoengpt_BR
dc.description.volume12pt_BR
dc.description.issuenumber4pt_BR
dc.description.firstpage304pt_BR
dc.description.lastpage309pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1573-4013pt_BR
dc.identifier.eissn2212-3881pt_BR
dc.identifier.doi10.2174/1573401312666160909162441pt_BR
dc.identifier.urlhttps://www.eurekaselect.com/145526/articlept_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsordocumentnumber3240274290pt_BR
dc.date.available2020-09-29T19:59:28Z-
dc.date.accessioned2020-09-29T19:59:28Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2020-09-29T19:59:28Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-29T19:59:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/350196-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordTransglutaminasept_BR
dc.subject.keywordSolubilitypt_BR
dc.subject.keywordHull-less barleypt_BR
dc.subject.keywordWheat flourpt_BR
dc.identifier.source000396499100010pt_BR
dc.creator.orcid0000-0001-5769-0004pt_BR
dc.type.formArtigo de pesquisapt_BR
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