GrainGenes Reference Report: JFS-66-782
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
albumin
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GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture.
GrainGenes Reference Report: JFS-66-782
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GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture. | |||