Influence of the transglutaminase enzyme on properties of flour proteins

Authors

  • Ольга Миколаївна Шаніна Petro Vasilenko Kharkiv National Technical University of Agriculture Str. Artem 44, Kharkiv, Ukraine, 61002, Ukraine
  • Надія Леонідівна Лобачова Kharkiv State University of Food Technology and Trade Str. Klochkovskaya 333, Kharkiv, Ukraine, 61051, Ukraine
  • Віктор Олександрович Звєрєв Petro Vasilenko Kharkiv National Technical University of Agriculture Str. Artema 44, Kharkiv, Ukraine, 61002, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2014.27573

Keywords:

transglutaminase, enzyme, celiac disease, gluten-free flour, gluten, aggregation, pasta, bread

Abstract

The effect of transglutaminase in the presence of different commodity forms of animal protein on the aggregating ability of gluten, ion-binding ability of proteins in gluten-free flour was studied. Given that increase in the strength of the hydrate layer around the protein molecule allows to reach an increase in the aggregation stability of protein, it was considered appropriate to investigate the effect of additives on the aggregating ability of gluten. To prove the mechanism of interaction of additives with gluten-free flour, potentiometric titration method was used.

Increase in the aggregating ability of gluten and ion-binding ability of flour proteins in the presence of the studied additives was proved. Nonadditive binding of hydrogen ions and hydroxyl ions by gluten-free flour proteins, which indicates the interactions among different proteins was found. Also, the peculiarities of the process of aggregation of gluten proteins in solution in the presence of the mentioned additives, which lie in increasing the overall degree of aggregation and its rate were determined.

The results are aimed at improving the structural and mechanical properties of flour dough, pasta and flour formed products, gluten-free bread. Improved quality of gluten-free bread - a noticeable increase in the volume and porosity of bread, better shape and appearance was confirmed experimentally. Herewith, enzyme together with gelatin have the greatest impact. Also, the structural and mechanical properties of pasta dough and cooking properties of prepared pasta are improved.

Author Biographies

Ольга Миколаївна Шаніна, Petro Vasilenko Kharkiv National Technical University of Agriculture Str. Artem 44, Kharkiv, Ukraine, 61002

Professor, Doctor of Technical Sciences, Head of the Department

Department of processing and food technologies

Надія Леонідівна Лобачова, Kharkiv State University of Food Technology and Trade Str. Klochkovskaya 333, Kharkiv, Ukraine, 61051

PhD student

Department of Commodity and examination of goods

Віктор Олександрович Звєрєв, Petro Vasilenko Kharkiv National Technical University of Agriculture Str. Artema 44, Kharkiv, Ukraine, 61002

PhD student

Department of processing and food technologies

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Published

2014-10-17

How to Cite

Шаніна, О. М., Лобачова, Н. Л., & Звєрєв, В. О. (2014). Influence of the transglutaminase enzyme on properties of flour proteins. Eastern-European Journal of Enterprise Technologies, 5(11(71), 28–33. https://doi.org/10.15587/1729-4061.2014.27573

Issue

Vol. 5 No. 11(71) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Ольга Миколаївна Шаніна, Надія Леонідівна Лобачова, Віктор Олександрович Звєрєв

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