Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis followed by Microbial Transglutaminase Treatment

Babiker, El Fadil E.; Fujisawa, Nao; Matsudomi, and Naotoshi; Kato, Akio

doi:10.1021/jf960302d

Cited by 77 publications

(42 citation statements)

References 26 publications

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“…Similarly, the improvement of bread shelf-life through PROT addition possibly would be tied with the increase of the water available for starch, in conjunction with a simultaneous diminution of starch-protein interactions as consequence of the hydrolysis of peptide bonds in the protein molecules. Babiker, Fujisawa, Matsudomi, and Kato (1996) previously reported an increase in the hydrophobicity of protease-treated gluten.…”

Section: Enzyme-supplemented Bread Staling During Storagementioning

confidence: 92%

“…Whilst XYL and AMYL would act on dough polysaccharide fraction, PROT directly would counteract TG-action, by simultaneously acting on dough protein fraction. Besides their ability to modify the degree of protein polymerisation and consequently, the starch-protein interactions, TG/ PROT combination has been reported as responsible for changing the number of exposed hydrophobic residues (Babiker et al, 1996), which could alter dough water availability. Using dynamic and static deformation measurements, Bollaín, Angioloni, and Collar (2005) confirmed synergistic interactions regarding staling behaviour of breads formulated with TG/XYL and TG/AMYL combinations.…”

Section: Enzyme-supplemented Bread Staling During Storagementioning

confidence: 99%

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Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Caballero

Gómez

Rosell

2007

Journal of Food Engineering

198

142

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Present work seeks to systematically analyse the individual and synergistic effects of some gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with polysaccharide and gluten degrading enzymes (alpha-amylase, xylanase and protease), in breadmaking systems. Except glucose oxidase (GO) and laccase (LAC), enzymes affected significantly to viscoelastic properties of dough. Results confirmed the strengthening effect exerted by transglutaminase (TG). However, alpha-amylase (AMYL), xylanase (XYL) and protease (PROT) promoted a similar decrease in all dynamic moduli analysed, particularly after 180 min of incubation. Addition of XYL to TG containing samples showed to be an interesting alternative to prevent excessive dough strengthening. Bread quality parameters were significantly affected by individual enzyme addition, except when LAC was used. TG diminished loaf specific volume and provided a finer crumb structure. Polysaccharide degrading enzymes and PROT led to better shape, greater specific volume and void fraction of loaves. Significant interactions between TG and all the other enzymes except GO, were proved. According to crumb texture evolution during storage, bread staling increased with TG addition, whilst AMYL, XYL and PROT exhibited a significant antistaling effect.

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Section: Enzyme-supplemented Bread Staling During Storagementioning

confidence: 92%

Section: Enzyme-supplemented Bread Staling During Storagementioning

confidence: 99%

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Caballero

Gómez

Rosell

2007

Journal of Food Engineering

198

142

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“…On the basis of the molecular composition of wheat gluten (15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25) and lupin proteins (26-32), it is not possible at the …”

Section: Fining Experiments With Static Clarification (Muscat 1)mentioning

confidence: 99%

Clarification of Muscat Musts Using Wheat Proteins and the Flotation Technique

Marchal

Lallement

Jeandet

et al. 2003

J. Agric. Food Chem.

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The bovine spongiform encephalopathy (BSE, mad cow) crisis has led some wine-makers to question gelatin as a fining agent and to reject the use of these animal proteins. The search for a substitute for gelatin was begun by comparing vegetable proteins (particularly gluten) with gelatin fining treatments. Clairette de Die (French-controlled appellation) is a sparkling sweet wine. The alcoholic fermentation begins in a tank, continues in a crown-cap bottle, and stops before the complete consumption of sugar. All particles present in the bottle have to be removed before corking, and it is important to have a must as clear as possible. This study concerned the clarifying of a Muscat must, treated with pectinases, using a very efficient flotation technique. The must is fined with bentonite/silica/protein (fish gelatin, wheat gluten, or lupin isolate) to induce flocculation and then pressurized (6 bar). After depressurization, microbubbles cling to flocculates and climb to the top of the flotation tank (this flotation foam is clarified using a rotary filter). At laboratory scale, gluten (20 g/hL) and gelatin (10 g/hL) (each combined with bentonite and silica gel) gave turbidities of 50 and 35 NTU, respectively (6.5 and 4.1% of that of the nontreated must). The Muscat must was also clarified by static settling. The turbidity decreased by 86% for the gluten/bentonite fining and by 60% for the gelatin/bentonite fining. Visually, gluten flocculation takes longer to occur and flocculates sedimentation is longer than with gelati, but the removal of insoluble particles is more complete and leads to lower turbidities. At an industrial scale, gluten (20 g/hL) and gelatin (10 g/hL) (each combined with bentonite and silica gel) gave turbidities of 60 and 48 NTU, respectively. Turbidities measured in the tanks 14 h after the flotation showed a better efficiency for the wheat gluten (24 NTU) compared to gelatin (28 NTU). This is explained by the static settling that completed the clarifying effect of the flotation. The last experiment showed comparable efficiencies for wheat gluten and lupin proteins. BSE caused a situation of crisis (in Europe particularly) leading the public and wine-makers to lose their confidence in the use of gelatin as fining agent and to reject animal proteins in general. It is proposed here that vegetable proteins could efficiently replace gelatin.

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“…O modelo descrito por Babiker et al (1996a) foi usado para avaliar o sabor amargo das amostras. Volume de 3,5 mL de soluções de Hp e de IL (contendo 1% de hidrolisado) foi usado neste teste.…”

Section: Análise Sensorialunclassified

Microencapsulamento de hidrolisados de caseína em lipoesferas para mascarar o sabor amargo: avaliação físico-química e sensorial

Barbosa¹,

Morais²,

Lopes³

et al. 2002

Rev. Bras. Cienc. Farm.

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INTRODUÇÃOA introdução na dieta de hidrolisados enzimáticos ricos em pequenos peptídeos pode ser importante, no sentido de propiciar melhor utilização das proteínas, principalmente em determinadas situações como a que ocorre em indivíduos com intolerância à proteína ou em portadores de deficiência enzimática (Chataud et al., 1988; Gonzáles-Tello et al., 1994). Com esse objetivo, os hidrolisados protéicos têm sido utilizados, especialmente nos países desenvolvidos, na fabricação de alimentos especiais para diversos grupos, tais como os recém-nascidos prematuros, as crianças com diarréia, gastroenterite, má-absorção, fenilcetonúria e, ainda, para pessoas com alergia a proteí-nas, visto que o decréscimo no tamanho dos peptídeos tem relação direta com a diminuição da imunogenicidade (Smithers, Bradford, 1991;Freitas et al., 1993;Boza et al., 1995;Synowiecki et al., 1996). Além disso, estes preparados enzimáticos podem ser úteis na suplementação dietética de idosos, na nutrição de esportistas e, também, em dietas para controle de peso (FrFKjaer, 1994).Uma desvantagem encontrada no processo de hidrólise enzimática, e que representa um dos principais obstáculos na aplicação generalizada dos hidrolisados, constitui o desenvolvimento de gosto amargo no decorrer da catálise, o qual parece estar relacionado à liberação de

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Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis followed by Microbial Transglutaminase Treatment

Cited by 77 publications

References 26 publications

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Clarification of Muscat Musts Using Wheat Proteins and the Flotation Technique

Microencapsulamento de hidrolisados de caseína em lipoesferas para mascarar o sabor amargo: avaliação físico-química e sensorial

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