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GrainGenes Reference Report: JFS-66-782

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Reference	JFS-66-782
Title	Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough
Journal	Journal of Food Science
Year	2001
Volume	66
Pages	782-786
Author	Gerrard AJ [ Show all 6 ]
Abstract	Summary: Transglutaminase is a crosslinking enzyme that is finding increasing use in foods, yet the molecular changes responsible for its effects are not fully understood. Proteins were extracted from bread and croissant doughs that had been treated with transglutaminase and compared to those from control doughs by size exclusion high performance liquid chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis. Transglutaminase increased the amount of protein extracted in the gliadin fraction in both bread and croissant doughs. In croissant doughs, a corresponding decrease in the protein extracted in the albumin to globulin fraction was seen. In each case, crosslinking of the high molecular weight glutenins was observed. The possible role of each of these changes on the functional properties of baked products is discussed
Keyword	[ Hide all but 1 of 35 ] albumin bread celiac disease chromatography crosslinking dough dough protein electrophoresis enzyme flour improver flour protein food fraction functional properties gel electrophoresis gliadin globulin gluten glutenin high molecular weight high performance liquid chromatography liquid chromatography microbial transglutaminase molecular weight performance polyacrylamide polyacrylamide-gel-electrophoresis polymerization protein quality sodium sodium dodecyl sulfate sulfate transglutaminase wheat protein

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