Effect of microbial transglutaminase on dough proteins of hard and soft (triticum aestivium) and durum (triticum durum) wheat cultivars

Cereal Chemistry

Volumn 86, Issue 2, 2009, Pages 127-132

  Medina Rodríguez, Concepción L ^a,b   Torres, Patricia ^a   Martínez Bustos, Fernando ^c   Ramirez Wong, Benjamin ^a   Paredes López, Octavio ^d   Castaño Tostado, Eduardo ^b  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c DEPARTAMENTO DE FÍSICA   (Mexico)

^d INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CATALYSIS; PLANTS (BOTANY); SOLUBILITY;

ACYL TRANSFER REACTION; CATALYSE; COVALENT CROSS-LINKS; CROSS LINKING; DURUM WHEAT CULTIVARS; DURUM WHEATS; L-GLUTAMINE; MICROBIAL TRANSGLUTAMINASE; TRITICUM; TRITICUM DURUMS;

PROTEINS;

TRITICUM; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 67549106787     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-2-0127     Document Type: Article

References (29)

1. AACC International. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed. Methods 26-50, 38-11, 44-15a, and 54-21. The Association: St. Paul, MN.
2. Aalami, M., and Leelavathi, K. 2008. Effect of microbial transglutaminase on spaghetti quality. J. Food Sci. 73:C306-C312.
3. Autio, K., Kruus, K., Knaapila, A., Gerber, N., Flander, L., and Buchert, J. 2005. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough. J. Agric. Food Chem. 53:1039-1045.
4. Basman, A., Koksel, H., and Ng, P. K. W. 2002. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. Eur. Food Res. Technol. 215:419-424.
5. Batey, I. L., Gupta, R. B., and MacRitchie, F. 1991. Use of size-exclusion high-performance liquid-chromatography in the study of wheat-flour proteins-An improved chromatographic procedure. Cereal Chem. 68:207-209.
6. Bauer, N., Koehler, P., Wieser, H., and Schieberle, P. 2003a. Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis. Cereal Chem. 80:781-786.
7. Bauer, N., Koehler, P., Wieser, H., and Schieberle, P. 2003b. Studies on effects of microbial transglutaminase on gluten proteins of wheat. II. Rheological properties. Cereal Chem. 80:787-790.
8. Bean, S. R., Lyne, R. K., Tilley, K. A., Chung, O. K., and Lookhart, G. L. 1998. A rapid method for quantitation of insoluble polymeric proteins in flour. Cereal Chem. 75:374-379.
9. Berti, C., Roncoroni, L., Falini, M. L., Caramanico, R., Dolfini, E., Bardella, M. T., Elli, L., Terrani, C., and Forlani, F. 2007. Celiac-related properties of chemically and enzymatically modified gluten proteins. J. Agric. Food Chem. 55:2482-2488.
10. Bonet, A., Caballero, P. A., Gomez, M., and Rosell, C. M. 2005. Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat. Cereal Chem. 82:425-430.
11. Cabrera-Chavez, F., Rouzaud-Sandez, O., Sotelo-Cruz, N., and de la Barca, A. M. C. 2008. Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IGA reactivity of celiac disease patients. J. Agric. Food Chem. 56:1387-1391.
12. Dekking, E. H. A., Van Veelen, P. A., de Ru, A., Kooy-Winkelaar, E. M. C., Groneveld, T., Nieuwenhuizen, W. F., and Koning, F. 2008. Microbial transglutaminases generate t-cell stimulatory epitopes involved in celiac disease. J. Cereal Sci. 47:339-346.
13. Folk, J. E. and Cole, P. W. 1966. Mechanism of action of guinea pig liver transglutaminase. J. Biol. Chem. 241:5518-5525.
14. Gerrard, A. J., Fayle, S. E., Brown, P. A., Sutton, K. H., Simmons, L., and Rasiah, I. 2001. Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough. J. Food Sci. 66:782-786.
15. Gerrard, J. A., Fayle, S. E., Wilson, A. J., Newberry, M. P., Ross, M., and Kavale, S. 1998. Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase. J. Food Sci. 63:472-475.
16. Gerrard, J. A., Newberry, M. P., Ross, M., Wilson, A. J., Fayle, S. E., and Kavale, S. 2000. Pastry lift and croissant volume as affected by micro-bial transglutaminase. J. Food Sci. 65:312-314.
17. Gerrard, J. A., and Sutton, K. H. 2005. Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease. Trends Food Sci. Technol. 16:510-512.
18. Kanaji, T., Ozaki, H., Takao, T., Kawajiri, H., Ide, H., Motoki, M., and Shimonishi, Y. 1993. Primary structure of microbial transglutaminase from streptoverticillium sp strain-s-8112. J. Biol. Chem. 268:11565-11572.
19. Kashiwagi, T., Yokoyama, K., Ishikawa, K., Ono, K., Ejima, D., Matsui, H., and Suzuki, E. 2002. Crystal structure of microbial transglutaminase from streptoverticillium mobaraense. J. Biol. Chem. 277:44252-44260.
20. Kuraishi, C., Yamazaki, K., and Susa, Y. 2001. Transglutaminase: Its utilization in the food industry. Food Rev. Int. 17:221-246.
21. Larre, C., Denery-Papini, S., Popineau, Y., Deshayes, G., Desserme, C., and Lefebvre, J. 2000. Biochemical analysis and rheological properties of gluten modified by transglutaminase. Cereal Chem. 77:121-127.
22. Lookhart, G. L., Bean, S. R., and Bietz, J. A. 2003. HPLC of gluten monomeric proteins. In: Wheat Gluten Protein Analysis. P. R. Shewry, G. L. Lookhart, eds. AACC International: St. Paul, MN.
23. Mamone, G., Ferranti, P., Melck, D., Tafuro, F., Longobardo, L., Chianese, L., and Addeo, F. 2004. Susceptibility to transglutaminase of gliadin peptides predicted by a mass spectrometry-based assay. FEBS Lett. 562:177-182.
24. Mujoo, R., and Ng, P. K. W. 2003. Identification of wheat protein components involved in polymer formation on incubation with transglutaminase. Cereal Chem. 80:703-706.
25. Nieuwenhuizen, W. F., Dekker, H. L., De Koning, L. J., Groneveld, T., De Koster, C. G., and De Jong, G. A. H. 2003. Modification of glutamine and lysine residues in holo and apo α-lactalbumin with microbial transglutaminase. J. Agric. Food Chem. 51:7132-7139.
26. Piersma, S. R., van de Pijpekamp, A., Wijngaards, G., Gruppen, H., and Boumans, H. 2002. Quantitation and localisation of (in vitro) transglu-taminase-catalysed glutamine hydroxylation using mass spectrometry. Enzyme Microb. Technol. 30:266-272.
27. Rosell, C. M., Wang, J., Aja, S. Bean, S., and Lookhart, G. 2003. Wheat flour proteins as affected by transglutaminase and glucose oxidase. Cereal Chem. 80:52-55.
28. Schafer, C., Schott, M., Brandl, F., Neidhart, S., and Carle, R. 2005. Identification and quantification of s-(y-glutamyl)lysine in digests of enzy-matically cross-linked leguminous proteins by high-performance liquid chromatography electrospray ionization mass spectrometry (HPLC-ESI-MS). J. Agric. Food Chem. 53:2830-2837.
29. Schafer, C., Zacherl, C., Engel, K. H., Neidhart, S., and Carle, R. 2007. Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins. Innov. Food Sci. Emerg. 8:269-278.