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|Title:||Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality|
|Author:||Ceresino, Elaine Berger|
Hedenqvist, Mikael S.
Sato, Hélia Harumi
|Abstract:||Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) are used to influence the protein cross-linking. In this study we monitored the interplay of “harsh” and “mild” gluten processing for dough mixing and pasta-like sheet production and TGs from a commercial and newly sourced bacteria (SB6). Despite the harshly separated gluten presenting strongly cross-linked proteins in the beginning of the mixing, similar levels of polymerization were achieved at the optimum mixing time but with differences in the secondary protein structure. TG addition increased polymerization in wheat doughs, possibly as a result of increased glutenin polymerization, while gliadins become more soluble with SB6. This enzyme also dramatically increased polymerization in mild gluten. These results show that an adequate investigation when using TGs and gluten from various origins is necessary to adequately predict the quality in various gluten-based products, thus, of great relevance to the food industry|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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