Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments.
Ultrason Sonochem
; 39: 137-143, 2017 Nov.
Article
en En
| MEDLINE
| ID: mdl-28732930
ABSTRACT
The low solubility of wheat gluten limits its accessibility. This work aimed to study the impact of ultrasonic pretreatments on the gelation of wheat gluten. The pretreatments included ultrasound combined with alkali, urea, Na2SO3, with or without the addition of transglutaminase (TGase). The gel strength of wheat gluten was 287g/cm2 after treatment with Na2SO3/ultrasound/TGase. The free sulfhydryl and disulfide bond content was significantly affected by ultrasound treatment. After treatments including TGase crosslinking, the molecular weight of wheat gluten complexes became larger. The network formed by the wheat gluten was transformed into a dense and homogenous structure after the pretreatment with Na2SO3/ultrasound/TGase. The content of random coil of wheat gluten increased. The gelation of wheat gluten could also be significantly enhanced by Na2SO3/ultrasound treatment followed by TGase treatment. Using physical and chemical pretreatments to allow TGase to enhance the gelation of wheat gluten may increase its uses as a food additive.
Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Triticum
/
Transglutaminasas
/
Ondas Ultrasónicas
/
Glútenes
Idioma:
En
Revista:
Ultrason Sonochem
Asunto de la revista:
DIAGNOSTICO POR IMAGEM
Año:
2017
Tipo del documento:
Article
País de afiliación:
China