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Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

AuthorsCaballero, Pedro A.; Bonet, Arturo; Rosell, Cristina M. ; Gómez, Manuel
KeywordsDamaged wheat
Dynamic rheology
Viscoelastic properties
Issue DateJul-2005
CitationJournal of Cereal Science 42 (1): 93-100 (2005)
AbstractProteases in insect damaged wheat disrupt grain protein structure. Transglutaminases catalyse the formation of covalent linkages between protein chains and can be used to restore the properties of the damaged proteins. The effect of increasing transglutaminase levels on the viscoelastic behaviour and thermal stability of damaged wheat was investigated. The results indicate that transglutaminase treatment leads to a more resistant and less extensible dough. Differential scanning calorimetry revealed that the transglutaminase treatment brings the thermal stability of the damaged wheat close to that of undamaged wheat. However, it is necessary to optimise the level of transglutaminase used to obtain the optimum response.
Description8 pages, 4 figures, 3 tables. Published online 24 February 2005
Publisher version (URL)http://dx.doi.org/10.1016/j.jcs.2004.12.006
Appears in Collections:(IATA) Artículos
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