Impact of gluten separation process and transglutaminase source on gluten based dough properties

Ceresino, Elaine Berger; Kuktaite, Ramune; Sato, Hélia Harumi; Hedenqvist, Mikael S.; Johansson, Eva

doi:10.1016/j.foodhyd.2018.08.035

Cited by 21 publications

(8 citation statements)

References 35 publications

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“…In addition, alkaline pH and the use of cross-linking enzymes, such as transglutaminase, for protein pre-treatment can further introduce new protein cross-linking opportunities, as has been shown in grass pea flour films [27]. Also, newly sourced transglutaminase species that have been shown to positively impact certain functional behavior of proteins in wheat dough [28,29] should further be explored in protein-based materials.…”

Section: Resultsmentioning

confidence: 99%

Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites

Muneer

Johansson

Hedenqvist

et al. 2018

IJMS

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Wheat gluten (WG) and potato protein (PP) were modified to a basic pH by NaOH to impact macromolecular and structural properties. Films were processed by compression molding (at 130 and 150 °C) of WG, PP, their chemically modified versions (MWG, MPP) and of their blends in different ratios to study the impact of chemical modification on structure, processing and tensile properties. The modification changed the molecular and secondary structure of both protein powders, through unfolding and re-polymerization, resulting in less cross-linked proteins. The β-sheet formation due to NaOH modification increased for WG and decreased for PP. Processing resulted in cross-linking of the proteins, shown by a decrease in extractability; to a higher degree for WG than for PP, despite higher β-sheet content in PP. Compression molding of MPP resulted in an increase in protein cross-linking and improved maximum stress and extensibility as compared to PP at 130 °C. The highest degree of cross-linking with improved maximum stress and extensibility was found for WG/MPP blends compared to WG/PP and MWG/MPP at 130 °C. To conclude, chemical modification of PP changed the protein structures produced under harsh industrial conditions and made the protein more reactive and attractive for use in bio-based materials processing, no such positive gains were seen for WG.

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Section: Resultsmentioning

confidence: 99%

Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites

Muneer

Johansson

Hedenqvist

et al. 2018

IJMS

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“…In all plants containing storage organs, such as grains and seeds, the function of the storage proteins is to store amino acids necessary for growth and development of the emerging seedling [85]. Few investigations with modeling tools have been performed on these proteins, despite the abundance of plant storage proteins, their importance as a source of nutrition for the emerging young plantlet [85], and their impact on the functionality of products from plant grains [10,22,23,[86][87][88][89]. However, bioinformatics techniques are increasingly being employed for classification of different plant proteins, with neural networks displaying accuracy of 95.3% in classifying rice proteins into different classes (albumins, globulins, prolamins, glutelins) [90].…”

Section: Understanding Structure-function Relationships Of Seed Storamentioning

confidence: 99%

Modeling to Understand Plant Protein Structure-Function Relationships—Implications for Seed Storage Proteins

et al. 2020

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Proteins are among the most important molecules on Earth. Their structure and aggregation behavior are key to their functionality in living organisms and in protein-rich products. Innovations, such as increased computer size and power, together with novel simulation tools have improved our understanding of protein structure-function relationships. This review focuses on various proteins present in plants and modeling tools that can be applied to better understand protein structures and their relationship to functionality, with particular emphasis on plant storage proteins. Modeling of plant proteins is increasing, but less than 9% of deposits in the Research Collaboratory for Structural Bioinformatics Protein Data Bank come from plant proteins. Although, similar tools are applied as in other proteins, modeling of plant proteins is lagging behind and innovative methods are rarely used. Molecular dynamics and molecular docking are commonly used to evaluate differences in forms or mutants, and the impact on functionality. Modeling tools have also been used to describe the photosynthetic machinery and its electron transfer reactions. Storage proteins, especially in large and intrinsically disordered prolamins and glutelins, have been significantly less well-described using modeling. These proteins aggregate during processing and form large polymers that correlate with functionality. The resulting structure-function relationships are important for processed storage proteins, so modeling and simulation studies, using up-to-date models, algorithms, and computer tools are essential for obtaining a better understanding of these relationships.

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“…Gluten molecular weight was detected by high-performance liquid chromatography (HPLC) on a Shimadzu LC-20AT system equipped with an RF-20A UV–vis detector (Shimadzu, Japan) according to the method of Ceresino. 40 Gluten protein was extracted from the wheat flour with 1 mL of acetic acid (500 mM) solution. Then, the suspension was centrifuged for 10 min at 5000 rpm and filtered through a 0.22 μm PVDF membrane filter.…”

Section: Methodsmentioning

confidence: 99%

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough

Cui

Liu

et al. 2019

ACS Omega

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Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free sulfhydryl and freezable water content of dough, and KGM with different enzymatic hydrolysis degrees had more beneficial effects on strengthening the gluten structure by the raised molecular weight of gluten proteins and the increased disulfide bonds and β-sheet content, especially KGM with 15 min enzymatic hydrolysis treatment (KGM II). Besides, microstructure observation and thermal analysis results illustrated that addition of KGM promotes gluten cross-linking and improves the thermal stability of the gluten network structure. Dough possessed better elasticity, as well as tensile and texture properties with the addition of KGM than the control sample. And the KGM with 15 min enzymatic hydrolysis showed the most positive effect on dough quality than others, and 2.0% addition proportion is the most acceptable.

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Impact of gluten separation process and transglutaminase source on gluten based dough properties

Cited by 21 publications

References 35 publications

Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites

Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites

Modeling to Understand Plant Protein Structure-Function Relationships—Implications for Seed Storage Proteins

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough

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