Polymerization reactions of wheat gluten: The pretzel case

Cereal Foods World

Volumn 57, Issue 5, 2012, Pages 203-208

  Rombouts, Ine ^a   Lagrain, Bert ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 84866879927     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-57-5-0203     Document Type: Article

References (58)

1. Andersen, S. O. Insect cuticular sclerotization: A review. Insect Biochem. Mol. Biol. 40:166, 2010.
2. Anghileri, A., Lantto, R., Kruus, K., Arosio, C., and Freddi, G. Tyrosinasecatalyzed grafting of sericin peptides onto chitosan and production of protein-polysaccharide bioconjugates. J. Biotechnol. 127:508, 2007.
3. Auio, K., Kruus, K., Knaapila, A., Gerber, N., Flander, L., and Buchert, J. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough. J. Agric. Food Chem. 53:1039, 2005.
4. Batey, I. L., and Gras, P. W. Effects of using defatted gluten as a substrate for solubilization with sodium-hydroxide. J. Food Technol. 19:109, 1984.
5. Bauer, N., Koehler, P., Wieser, H., and Schieberle, P. Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis. Cereal Chem. 80:781, 2003.
6. Buer, N., Koehler, P., Wieser, H., and Schieberle, P. Studies on effects of microbial transglutaminase on gluten proteins of wheat. II. Rheological properties. Cereal Chem. 80:787, 2003.
7. Belitz, H. D., Grosch, W., and Schieberle, P. Amino acids, peptides, proteins. Page 8 in: Food Chemistry, 4th ed. Springer- Verlag, Berlin, Germany, 2009.
8. Belitz, H. D., Grosch, W., and Schieberle, P. Carbohydrates. Page 245 in: Food Chemistry, 4th ed. Springer-Verlag, Berlin, Germany, 2009.
9. Bredie, W. L. P., Mottram, D. S., and Guy, R. C. E. Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. J. Agric. Food Chem. 50:1118, 2002.
10. Bruneel, C., Lagrain, B., Brijs, K., and Delcour, J. A. Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing. Food Chem. 127:905, 2011.
11. Bruneel, C., Pareyt, B., Brijs, K., and Delcour, J. A. The impact of the protein network on the pasting and cooking properties of dry pasta products. Food Chem. 120:371, 2010.
12. Dai, Z., Nemet, I., Shen, W., and Monnier, V. M. Isolation, purification and characterization of histidino-threosidine, a novel Maillard reaction protein crosslink from threose, lysine and histidine. Arch. Biochem. Biophys. 463:78, 2007.
13. Danehy, J. P. Maillard reactions: Nonenzymic browning in food systems with special reference to the development of flavor. Page 77 in: Advances in Food Research. C. O. Chichester, ed. Academic Press, London, UK, 1986.
14. Delcour, J. A., and Hoseney, R. C. Snack foods. Page 249 in: Principles of Cereal Science and Technology, 3rd ed. AACC International, St. Paul, MN, 2010.
15. Delcour, J. A., Joye, I. J., Pareyt, B., Wilderjans, E., Brijs, K., and Lagrain, B. Wheat gluten functionality as a quality determinant in cereal-based food products. Annu. Rev. Food Sci. Technol. 3:469, 2012.
16. Fayle, S. E., and Gerrard, J. A. Consequences of the maillard reaction in food. Page 9 in: The Maillard Reaction. P. S. Belton, ed. The Royal Society of Chemistry, Cambridge, UK, 2002.
17. Freddi, G., Anghileri, A., Sampaio, S., Buchert, J., Monti, P., and Taddei, P. Tyrosinase-catalyzed modification of Bombyx mori silk fibroin: Grafting of chitosan under heterogeneous reaction conditions. J. Biotechnol. 125:281, 2006.
18. Friedman, M. Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins. J. Agric. Food Chem. 47:1295, 1999.
19. Gerrard, J. A., Brown, P. K., and Fayle, S. E. Maillard crosslinking of food proteins I: The reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease. Food Chem. 79:343, 2002.
20. Gerrard, J. A., Brown, P. K., and Fayle, S. E. Maillard crosslinking of food proteins III: The effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants. Food Chem. 80:45, 2003.
21. Grosch, W., and Schieberle, P. Flavor of cereal products - A review. Cereal Chem. 74:91, 1997.
22. Hanft, F., and Koehler, P. Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry. J. Agric. Food Chem. 53:2418, 2005.
23. Hasegawa, K., Mukai, K., Gotoh, M., Honjo, S., and Matoba, T. Determination of the lysinoalanine content in commercial foods by gas chromatography-selected ion monitoring. Agric. Biol. Chem. 51:2889, 1987.
24. Henle, T., Schwarzenbolz, U., and Kostermeyer, H. Detection and quantification of pentosidine in foods. Z. Lebensm.-Unters. -Forsch. 204:95, 1997.
25. Labat, E., Morel, M. H., and Rouau, X. Effects of laccase and ferulic acid on wheat flour doughs. Cereal Chem. 77:823, 2000.
26. Lagrain, B., Brijs, K., and Delcour, J. A. Impact of redox agents on the physicochemistry of wheat gluten proteins during hydrothermal treatment. J. Cereal Sci. 44:49, 2006.
27. Lagrain, B., Brijs, K., and Delcour, J. A. Reaction kinetics of gliadin-glutenin crosslinking in model systems and in bread making. J. Agric. Food Chem. 57:10660, 2008.
28. Lagrain, B., De Vleeschouwer, K., Rombouts, I., Brijs, K., Hendrickx, M. E., and Delcour, J. A. The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin. J. Agric. Food Chem. 58:10761, 2010.
29. Lagrain, B., Thewissen, B. G., Brijs, K., and Delcour, J. A. Impact of redox agents on the extractability of gluten proteins during bread making. J. Agric. Food Chem. 55:5320, 2007.
30. Lagrain, B., Thewissen, B. G., Brijs, K., and Delcour, J. A. Mechanism of gliadin-glutenin cross-linking during hydrothermal treatment. Food Chem. 107:753, 2008.
31. Martins, S. I. F. S., Jongen, W. M. F., and van Boekel, M. A. J. S. A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Sci. Technol. 11:364, 2000.
32. Pareyt, B., Bruneel, C., Brijs, K., Goesaert, H., and Delcour, J. A. Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator. J. Agric. Food Chem. 58:353, 2010.
33. Pareyt, B., Van Steertegem, B., Brijs, K., Lagrain, B., and Delcour, J. A. The impact of redox agents on sugar-snap cookie making. J. Cereal Sci. 52:192, 2010.
34. Peña, E., Bernardo, A., Soler, C., and Jouve, N. Do tyrosine crosslinks contribute to the formation of the gluten network in common wheat (Triticum aestivum L.) dough? J. Cereal Sci. 44:144, 2006.
35. Raymond, M. L. Studies concerning the determination of lysinoalanine in food proteins. J. Food Sci. 45:56, 1980.
36. Rombouts, I. Heat-induced polymerization reactions of wheat gluten proteins. Doctoral dissertation. Katholieke Universiteit Leuven, Leuven, Belgium, 2011.
37. Rombouts, I., Lagrain, B., Brijs, K., and Delcour, J. A. β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH. J. Cereal Sci. 52:362, 2010.
38. Rombouts, I, Lagrain, B., Brijs, K., and Delcour, J. A. Cross-linking of wheat gluten proteins during production of hard pretzels. Amino Acids 42:2429, 2012.
39. Rombouts, I., Lagrain, B., Brunnbauer, M., Koehler, P., Brijs, K., and Delcour, J. A. Identification of isopeptide bonds in heat-treated wheat gluten peptides. J. Agric. Food Chem. 59:1236, 2011.
40. Rosell, C. M., Wang, J., Aja, S., Bean, S., and Lookhart, G. Wheat flour proteins as affected by transglutaminase and glucose oxidase. Cereal Chem. 80:52, 2003.
41. Sakamoto, H., Yamazaki, K., Kaga, C., Yahiamoto, Y., Ito, R., and Kurosawa, Y. Strength enhancement by addition of microbial transglutaminase during Chinese noodle processing. J. Jpn. Soc. Food Sci. 43:598, 1996.
42. Schafer, C., Schott, M., Brandl, F., Neidhart, S., and Carle, R. Identification and quantification of ε-(γ-glutamyl)lysine in digests of enzymatically cross-linked leguminous proteins by high-performance liquid chromatography electrospray ionization mass spectrometry (HPLC-ESI-MS). J. Agric. Food Chem. 53:2830, 2005.
43. Schofield, J. D., Bottomley, R. C., Timms, M. F., and Booth, M. R. The effect of heat on wheat gluten and the involvement of sulfhydryl-disulfide interchange reactions. J. Cereal Sci. 1:241, 1983.
44. Seetharaman, K., Yao, N., and Rout, M. K. Role of water in pretzel dough development and final product quality. Cereal Chem. 81:336, 2004.
45. Selinheimo, E., Lampila, P., Mattinen, M. L., and Buchert, J. Formation of protein- oligosaccharide conjugates by laccase and tyrosinase. J. Agric. Food Chem. 56:3118, 2008.
46. Singh, H., and MacRitchie, F. Changes in proteins induced by heating gluten dispersions at high temperature. J. Cereal Sci. 39:297, 2004.
47. Sternberg, M., Kim, C. Y., and Schwende, F. J. Lysinoalanine: Presence in foods and food ingredients. Science 190:992, 1975.
48. Takasaki, S., Kato, Y., Murata, M., Homma, S., and Kawakishi, S. Effects of peroxidase and hydrogen peroxide on the dityrosine formation and the mixing characteristics of wheat-flour dough. Biosci. Biotechnol. Biochem. 69:1686, 2005.
49. Tilley, K. A., Benjamin, R. E., Bagorogoza, K. E., Okot-Kotber, B. M., Prakash, O., and Kwen, H. Tyrosine cross-links: Molecular basis of gluten structure and function. J. Agric. Food Chem. 49:2627, 2001.
50. Vaclavik, V. A., and Christian, E. W. Essentials of Food Science, 3rd ed. Springer Science+Business Media, LLC, New York, 2008.
51. Volkin, D. B., and Klibanov, A. M. Thermal destruction processes in proteins involving cystine residues. J. Biol. Chem. 262:2945, 1987.
52. Walsh, L. P. Method for making hard pretzels. U.S. patent 5238693, 1993.
53. Wang, J.-S., Zhao, M.-M., Yang, X.-Q., Jiang, Y.-M., and Chun, C. Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction. Food Hydrocoll. 21:174, 2007.
54. Weegels, P. L., Degroot, A. M. G., Verhoek, J. A., and Hamer, R. J. Effects on gluten of heating at different moisture contents. 2. Changes in physicochemical properties and secondary structure. J. Cereal Sci. 19:39, 1994.
55. Weegels, P. L., Verhoek, J. A., Degroot, A. M. G., and Hamer, R. J. Effects on gluten of heating at different moisture contents. 1. Changes in functional properties. J. Cereal Sci. 19:31, 1994.
56. Whitaker, J. R., and Feeney, R. E. Chemical and physical modification of proteins by the hydroxide ion. Crit. Rev. Food Sci. Nutr. 19:173, 1983.
57. Wilderjans, E., Lagrain, B., Brijs, K., and Delcour, J. A. Impact of potassium bromate and potassium iodate in a pound cake system. J. Agric. Food Chem. 58:6465, 2010.
58. Yao, N., Owusu-Apenten, R., Zhu, L., and Seetharaman, K. Effect of alkali dipping on dough and final product quality. J. Food Sci. 71:C209, 2006.