Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough |
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| Authors: | JA Gerrard SE Fayle PA Brown KH Sutton L Simmons I Rasiah |
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| Affiliation: | Authors Fayle, Sutton, and Simmons are with the New Zealand Institute of Crop and Food Research Ltd., Christchurch, New Zealand.;Author Gerrard is with the Dept. of Plant and Microbial Sciences, Univ. of Canterbury, Private Bag4800, Christchurch, New Zealand;Authors Brown and Rasiah are with both organizations. |
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| Abstract: | ABSTRACT: 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. |
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| Keywords: | transglutaminase dough protein flour improver |
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