Effects of transglutaminase (TG) on the glutenin macro-polymer (GMP) and the characteristics of wheat dough

STEFFOLANI, M. E.; RIBOTTA, P. D.; PÉREZ, G. T.; LEÓN, A. E.

Nantes

Congreso; IUFOST XIIth World Congress of Food Science and Technology "FOOD IS LIVE"; 2006

IUFOST - INRA

The aim of this study was to get a further insight into the effects of transglutaminase on glutenin macro polymer (GMP) fraction and their relation to wheat dough properties. Protein content of GMP dough decreased and volume surface average particle diameters (D3.2) of GMP dispersion increased with TG dose. SDS-PAGE patterns from GMP dispersion with TG showed a dark zone at the top of stacking gel and lower number of bands in agreement to the protein content. These results indicated that large molecules formed when TG was added and it was coincident with D3.2 increase. The dough resistance to deformation and energy needed for deformation until rupture increased as the level of TG increased. Gas retention capacity of the dough decreased when TG was added. Bread volume decreased with the addition of TG at the levels of 0.1 and 0.5 %. TG not only changed the size of protein molecules, also seemed to modify their solubility in SDS. The increase of the particle size of glutenin macro-polymer caused by TG could improve the protein interactions between aggregates; which in turn could explain the considerable dough reinforcement found.The aim of this study was to get a further insight into the effects of transglutaminase on glutenin macro polymer (GMP) fraction and their relation to wheat dough properties. Protein content of GMP dough decreased and volume surface average particle diameters (D3.2) of GMP dispersion increased with TG dose. SDS-PAGE patterns from GMP dispersion with TG showed a dark zone at the top of stacking gel and lower number of bands in agreement to the protein content. These results indicated that large molecules formed when TG was added and it was coincident with D3.2 increase. The dough resistance to deformation and energy needed for deformation until rupture increased as the level of TG increased. Gas retention capacity of the dough decreased when TG was added. Bread volume decreased with the addition of TG at the levels of 0.1 and 0.5 %. TG not only changed the size of protein molecules, also seemed to modify their solubility in SDS. The increase of the particle size of glutenin macro-polymer caused by TG could improve the protein interactions between aggregates; which in turn could explain the considerable dough reinforcement found.