English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/31535
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Effect of Transglutaminase on Protein Electrophoretic Pattern of Rice, Soybean, and Rice-Soybean Blends

AuthorsMarco, Cristina ; Pérez, Gabriela T.; León, Alberto Edel; Rosell, Cristina M.
Issue DateJan-2008
PublisherAmerican Association of Cereal Chemists
CitationCereal Chemistry 85 (1): 59-64 (2008)
AbstractThe interactions taking place in composite dough containing rice flour and soybean proteins (5% w/w) in the presence of transglutaminase, an enzyme with cross-linking activity, were studied using different electrophoretic analyses. The interaction between rice proteins and soybean proteins was intensified by the formation of new intermolecular covalent bonds catalyzed by transglutaminase and the indirect formation of disulfide bonds among proteins. The main protein fractions involved in those interactions were both β-conglycinin and glycinin of soybean and the glutelins of the rice flour, although albumins and globulins were also cross-linked. The addition of soybean proteins to rice flour improves the amino acid balance and they also might play an important role on the rice dough properties because soybean proteins interact with rice proteins, yielding protein aggregates of high molecular weight.
Description6 pages, 3 figures, 2 tables.-- In compliance with the publisher's copyright policy, the pre-print full-text version of the paper is attached.
Publisher version (URL)http://dx.doi.org/10.1094/CCHEM-85-1-0059
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Cereal Chemistry-2008-85-59-64.pdf1,07 MBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.