Effects of transglutaminase on pasting and rheological properties of different wheat cultivars blended with barley or soy flour

Food Science and Biotechnology

Volumn 17, Issue 1, 2008, Pages 52-57

  Ahn, Hyun Joo ^a   Kim, Jae Hyun ^a   Chang, Yoon Hyuk ^b   Steffe, James F ^b   Ng, Perry K W ^b   Park, Hee Ra ^c  

^a Korea Food and Drug Administration   (South Korea)

^b Michigan State University   (United States)

^c Korea Drug and Food Administration   (South Korea)

Author keywords

Barley; Dynamic rheology; Pasting property; Soy; Transglutaminase; Wheat

Indexed keywords

GLYCINE MAX; HORDEUM; TRITICUM AESTIVUM;

EID: 49649091555     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

1. Folk JE. Transglutaminases. Annu. Rev. Biochem. 49: 517-531 (1980)
2. Nio N, Motoki M. Crosslinking between different food proteins by transglutaminase. J. Food Sci. 48: 561-566 (1983)
3. Sakamoto H, Kumazawa Y, Motoki M. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. J. Food Sci. 59: 866-871 (1994)
4. Serugo K, Kumazawa Y, Ohtsuka T, Toiguchi S, Motoki M. Microbial transglutaminase and E-(Y-glutamyl)lysine cross-links effects on elastic properties of kamaboko gels. J. Food. Sci. 60: 305-311 (1995)
5. Basman A, Köksel H, Ng PKW. Effects of transglutaminase on SDS-PAGE patterns of wheat, soy, and barley proteins and their blends. J. Food Sci. 67: 2654-2658 (2002)
6. Basman A, Köksel H, Ng PKW. Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads. J. Food Sci. 68: 2453-2460 (2003)
7. Babiker EE. Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein. Food Chem. 70: 139-145 (2000)
8. Motoki M, Serugo K. Transglutaminase and its use for food processing. Trends Food Sci. Tech. 9: 204-210 (1998)
9. Gerrard JA, Fayle SE, Wilson AJ, Ross M, Kavale S. Dough properties and crumb strength as affected by microbial trans-glutaminase. J. Food Sci. 63: 472-475 (1998)
10. Gujral HS, Rosell CM. Functionality of rice flour modified with a microbial transglutaminase. J. Cereal Sci. 39: 225-230 (2004)
11. Newman RK, Ore KC, Abbott J, Newman CW. Fiber enrichment of baked products with a barley milling fraction. Cereal Food World 43: 23-25 (1998)
12. th ed. Method 26-10, 44-15A, 46-13, 61-02. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
13. Rosell CM, Wang J, Aja S, Bean S, Lookhart G. Wheat flour proteins as affected by transglutaminase and glucose oxidase. Cereal Chem. 80: 52-55 (2003)
14. Sandhya Rani MR, Bhattacharya KR. Rheology of rice flour pastes: Relationship of paste breakdown to rice quality and a simplified brabender viscograph test. J. Texture Stud. 26: 587-598 (1995)
15. Tan Y, Corke H. Factor analysis of physicochemical properties of 63 rice varieties. J. Sci. Food Agr. 82: 745-752 (2002)
16. Baxter G, Blanchard C, Zhao J. Effects of prolamin on the textural and pasting properties of rice flour and starch. J. Cereal Sci. 40: 205-211 (2004)
17. Ahn HJ, Kim JH, Ng PKW. Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase. J. Food Sci. 70: 380-386 (2005)
18. Nishita KD, Bean MM. Physicochemical properties of rice in relation to rice bread. Cereal Chem. 56: 185-189 (1979)
19. Osundahunsi OF, Fagbemi TN, Kesselman E, Shimoni E. Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. J. Agr. Food Chem. 51: 2232-2236 (2003)
20. Ikeda S, Nishinari K. 'Weak gel'-type rheological properties of aqueous dispersions of nonaggregated κ-carrageenan helices. J. Agr. Food Chem. 49: 4436-4441 (2001)
21. Hirashima M, Takahashi R, Nishinari K. Effects of citric acid on the viscoelasticity of cornstarch pastes. J. Agr. Food Chem. 52: 2929-2933 (2004)
22. Chang YH, Lim ST, Yoo B. Dynamic rheology of corn starch-sugar composites. J. Food Eng. 64: 521-527 (2004)
23. Rao MA. Rheological behavior of processed fluid and semisolid foods. pp. 153-218. In: Rheology of Fluid and Semisolid Foods. Rao MA (ed). Aspen Pub., Frederick, MD, USA (1999)
24. Da Silva JAL, Rao MA. Viscoelastic properties of food hydrocolloid dispersions. pp. 285-316. In: Viscoelastic Properties of Foods. Rao MA, Steffe JF (eds). Elsevier, London, UK (1992)
25. Chun SY, Yoo B. Rheological behavior of cooked rice flour dispersions in steady and dynamic shear. J. Food Eng. 65: 363-370 (2004)
26. An YH, Gang DO, Shin M. Effects of transglutaminase on the physical properties of resistant starch-added wheat flour doughs and baguettes. Food Sci. Biotechnol. 14: 608-613 (2005)
27. Sung MJ, Park YS, Chang HG. Quality characteristics of sponge cake supplemented with soy protein concentration. Food Sci. Biotechnol. 15: 860-865 (2006)
28. Lee NH, Takeuchi A, Konno K. Inhibition of transglutaminase and microbial transglutaminase activity by garlic. Food Sci. Biotechnol. 16: 223-227 (2007)