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Biochemical analysis and rheological properties of gluten modified by transglutaminase
- Source :
- Cereal Chemistry, Cereal Chemistry, American Association of Cereal Chemists, 1999, 77 (1), pp.32-38, Cereal Chemistry, American Association of Cereal Chemists, 2000, 77 (2), pp.121-127
- Publication Year :
- 1999
- Publisher :
- HAL CCSD, 1999.
-
Abstract
- A transglutaminase from Streptoverticillium sp. was used to create new covalent intermolecular cross-links between proteins in gluten. This modification induced drastic changes in its physicochemical properties as well as in its rheological behavior. To understand these changes, we characterized the gluten extractability in acetic acid and identified the proteins of supernatant and pellet by immunoblotting using antibodies specific for each prolamin class. The proportion of soluble proteins decreased drastically after transglutaminase treatment due to the formation of large insoluble polymers as shown by SDS-PAGE. Among the constitutive proteins of gluten, the high molecular weight glutenin subunits were the most affected in the transglutaminase reaction. The rheological behavior of gluten after 18 hr of incubation with transglutaminase was studied in shear by dynamic measurements over 10-3 – 101 Hz frequency range and by creep and recovery tests. The behavior of treated glutens remained that of ...
- Subjects :
- 030309 nutrition & dietetics
Tissue transglutaminase
03 medical and health sciences
Acetic acid
chemistry.chemical_compound
0404 agricultural biotechnology
Glutenin
Prolamin
[SDV.BBM.BC] Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM]
ComputingMilieux_MISCELLANEOUS
Gel electrophoresis
chemistry.chemical_classification
0303 health sciences
biology
Organic Chemistry
nutritional and metabolic diseases
04 agricultural and veterinary sciences
Polymer
040401 food science
Gluten
3. Good health
[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biomolecules [q-bio.BM]
chemistry
Biochemistry
Plant protein
biology.protein
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 00090352
- Database :
- OpenAIRE
- Journal :
- Cereal Chemistry, Cereal Chemistry, American Association of Cereal Chemists, 1999, 77 (1), pp.32-38, Cereal Chemistry, American Association of Cereal Chemists, 2000, 77 (2), pp.121-127
- Accession number :
- edsair.doi.dedup.....b25aa0680f6efbf36cae86bff0c10cc2