Effect of transglutaminase on the properties of glutenin macro polymer and dough rheology

STEFFOLANI, ME; PEREZ, GT; RIBOTTA, PD; PUPPO, MC; LEÓN, AE

CEREAL CHEMISTRY

American Association of cereal Chemists

Año: 2008 vol. 85 p. 39 - 43

0009-0352

The effect of transglutaminase (TG) on the glutenin macro polymer (GMP) properties could help to understand the changes in bread quality. The aim of the present study was to analyze the modifications in GMP and dough properties caused from the TG addition. Transglutaminase introduced cross-links in gluten proteins, mainly in high molecular weight glutenins; this effect modified the protein structure and increased markedly the dough strength. These changes in the structure of glutenin increased SDS solubility and decreased GMP content and G´ values. However, the TG increased the GMP particle size and it was remarkable at higher doses. Considering all the studies carried out in this work, it was found that TG increased GMP polymer size, but opposite to expected,this increased did not involve an increase in GMP content. These results fitted in the controversy around TG effect on dough quality, and the great differences found in published works with different TG doses.