Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough
2010; Elsevier BV; Volume: 121; Issue: 4 Linguagem: Inglês
10.1016/j.foodchem.2010.01.008
ISSN1873-7072
AutoresWeining Huang, Lingling Li, Feng Wang, Jingjing Wan, Michael Tilley, Changzhong Ren, Songqing Wu,
Tópico(s)Proteins in Food Systems
ResumoThe effects of added transglutaminase (TG) on the rheological and thermal properties of oat dough were evaluated. Mixolab, rheometer, and differential scanning calorimetry (DSC) were used to analyse the oat dough for changes in thermomechanical, rheological, and thermal properties. TG had distinct effects on dough water absorption, modified viscoelastic behaviour, and enhanced thermal stability. The dough also exhibited a decrease in the number of free amino groups after TG treatment, confirming protein cross-linking catalysed by TG. Electrophoresis of TG-treated oat protein fractions using SDS–PAGE, which was also used to analyse the effects of TG on the protein fractions of oat flour; it showed that both globulin and avenin were good substrates for TG.
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