Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase
The effects of transglutaminase (TG) on the functional and thermal properties of wheat, barley, and soy flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples were decreased with TG treatment (P < 0.05), confirming the polymerization of prote...
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| Veröffentlicht in: | Journal of food science 2005-08, Vol.70 (6), p.c380-c386 |
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| creator | Ahn, H.J Kim, J.H Ng, P.K.W |
| description | The effects of transglutaminase (TG) on the functional and thermal properties of wheat, barley, and soy flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples were decreased with TG treatment (P < 0.05), confirming the polymerization of proteins in flours by TG treatment. TG-treated samples had increased water-holding capacity, fat adsorption, and emulsion stability, and slightly decreased emulsion activity. The addition of barley or soy to wheat flours decreased fat adsorption and emulsion stability, but these values increased, upon TG treatment of the same blended samples, to levels as high as for untreated wheat alone. TG treatment did not significantly affect the transition peak temperature of the flour samples. However, TG treatment lowered the transition enthalpy of wheat blended with barley or soy flour, and, conversely, increased that of wheat flour samples alone. Results suggest that protein cross-linking by TG can produce unique and improved functionality even in wheat blended with barley or soy flour, and could provide opportunities for exploitation of this enzyme for product development. |
| doi_str_mv | 10.1111/j.1365-2621.2005.tb11433.x |
| format | Article |
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Free amino and thiol groups and aromatic hydrophobicity in samples were decreased with TG treatment (P < 0.05), confirming the polymerization of proteins in flours by TG treatment. TG-treated samples had increased water-holding capacity, fat adsorption, and emulsion stability, and slightly decreased emulsion activity. The addition of barley or soy to wheat flours decreased fat adsorption and emulsion stability, but these values increased, upon TG treatment of the same blended samples, to levels as high as for untreated wheat alone. TG treatment did not significantly affect the transition peak temperature of the flour samples. However, TG treatment lowered the transition enthalpy of wheat blended with barley or soy flour, and, conversely, increased that of wheat flour samples alone. Results suggest that protein cross-linking by TG can produce unique and improved functionality even in wheat blended with barley or soy flour, and could provide opportunities for exploitation of this enzyme for product development.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2005.tb11433.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>adsorption ; Barley ; barley flour ; barley products ; Biological and medical sciences ; blended foods ; Cereal and baking product industries ; crosslinking ; emulsifying properties ; emulsion stability ; enthalpy ; Enzymes ; fat adsorption ; flour ; food chemistry ; Food industries ; Food science ; free amino acids ; functionality ; Fundamental and applied biological sciences. Psychology ; Hordeum vulgare ; hydrophobicity ; polymerization ; protein-glutamine gamma-glutamyltransferase ; soy flour ; Soy products ; temperature ; thermal properties ; thiols ; transglutaminase ; transition peak temperature ; Triticum aestivum ; water holding capacity ; Wheat ; wheat flour ; wheat protein</subject><ispartof>Journal of food science, 2005-08, Vol.70 (6), p.c380-c386</ispartof><rights>2005 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Aug 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4700-dc792c597b2751bdf5e6e6631d06b8cbba3cd4ff75b30d5f6a33c25ceeb137333</citedby><cites>FETCH-LOGICAL-c4700-dc792c597b2751bdf5e6e6631d06b8cbba3cd4ff75b30d5f6a33c25ceeb137333</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2005.tb11433.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2005.tb11433.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17035992$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ahn, H.J</creatorcontrib><creatorcontrib>Kim, J.H</creatorcontrib><creatorcontrib>Ng, P.K.W</creatorcontrib><title>Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase</title><title>Journal of food science</title><description>The effects of transglutaminase (TG) on the functional and thermal properties of wheat, barley, and soy flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples were decreased with TG treatment (P < 0.05), confirming the polymerization of proteins in flours by TG treatment. TG-treated samples had increased water-holding capacity, fat adsorption, and emulsion stability, and slightly decreased emulsion activity. The addition of barley or soy to wheat flours decreased fat adsorption and emulsion stability, but these values increased, upon TG treatment of the same blended samples, to levels as high as for untreated wheat alone. TG treatment did not significantly affect the transition peak temperature of the flour samples. However, TG treatment lowered the transition enthalpy of wheat blended with barley or soy flour, and, conversely, increased that of wheat flour samples alone. Results suggest that protein cross-linking by TG can produce unique and improved functionality even in wheat blended with barley or soy flour, and could provide opportunities for exploitation of this enzyme for product development.</description><subject>adsorption</subject><subject>Barley</subject><subject>barley flour</subject><subject>barley products</subject><subject>Biological and medical sciences</subject><subject>blended foods</subject><subject>Cereal and baking product industries</subject><subject>crosslinking</subject><subject>emulsifying properties</subject><subject>emulsion stability</subject><subject>enthalpy</subject><subject>Enzymes</subject><subject>fat adsorption</subject><subject>flour</subject><subject>food chemistry</subject><subject>Food industries</subject><subject>Food science</subject><subject>free amino acids</subject><subject>functionality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hordeum vulgare</subject><subject>hydrophobicity</subject><subject>polymerization</subject><subject>protein-glutamine gamma-glutamyltransferase</subject><subject>soy flour</subject><subject>Soy products</subject><subject>temperature</subject><subject>thermal properties</subject><subject>thiols</subject><subject>transglutaminase</subject><subject>transition peak temperature</subject><subject>Triticum aestivum</subject><subject>water holding capacity</subject><subject>Wheat</subject><subject>wheat flour</subject><subject>wheat protein</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqVkc2O0zAUhSMEEmXgGbBGgtUk2L5x3LBiVGhnhgoWwwiJjWU7ztQlP8V21HbBu49DCkjs8Ma2_N1zfe5JknOCMxLXm21GoGApLSjJKMYsC4qQHCA7PEpmhDOcwjwnj5MZxpSm8Yk_TZ55v8XjHYpZ8nM5dDrYvpMNkl2Fwsa4Np53rt8ZF6zxqK_RfmNkuEBKusYcL36Bvj-iuukH53_XWYdUY7rKo-Aibiq0t2GDJGqtdr2yUTU42fn7ZgiytZ305nnypJaNNy9O-1lyt_zwZXGVrj-vrheX61TnHOO00rykmpVcUc6IqmpmClMUQCpcqLlWSoKu8rrmTAGuWF1IAE2ZNkYR4ABwlryedKOtH4PxQbTWa9M0sjP94AUpocyLgkfw_B9wGy3G4YxMntMSgETo7QRFW947U4uds610R0GwGGMRWzHGIsZYxBiLOMUiDrH41amD9Fo2dZyItv6vAsfAypJG7t3E7W2c-X90EDfL97cLmOMokU4S1gdz-CMh3XcRrXImvn5aiZtv64_LK7ISI_9y4mvZC3nv4rfubikmgAmOEyIUHgDlHrxe</recordid><startdate>200508</startdate><enddate>200508</enddate><creator>Ahn, H.J</creator><creator>Kim, J.H</creator><creator>Ng, P.K.W</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200508</creationdate><title>Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase</title><author>Ahn, H.J ; Kim, J.H ; Ng, P.K.W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4700-dc792c597b2751bdf5e6e6631d06b8cbba3cd4ff75b30d5f6a33c25ceeb137333</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>adsorption</topic><topic>Barley</topic><topic>barley flour</topic><topic>barley products</topic><topic>Biological and medical sciences</topic><topic>blended foods</topic><topic>Cereal and baking product industries</topic><topic>crosslinking</topic><topic>emulsifying properties</topic><topic>emulsion stability</topic><topic>enthalpy</topic><topic>Enzymes</topic><topic>fat adsorption</topic><topic>flour</topic><topic>food chemistry</topic><topic>Food industries</topic><topic>Food science</topic><topic>free amino acids</topic><topic>functionality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hordeum vulgare</topic><topic>hydrophobicity</topic><topic>polymerization</topic><topic>protein-glutamine gamma-glutamyltransferase</topic><topic>soy flour</topic><topic>Soy products</topic><topic>temperature</topic><topic>thermal properties</topic><topic>thiols</topic><topic>transglutaminase</topic><topic>transition peak temperature</topic><topic>Triticum aestivum</topic><topic>water holding capacity</topic><topic>Wheat</topic><topic>wheat flour</topic><topic>wheat protein</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ahn, H.J</creatorcontrib><creatorcontrib>Kim, J.H</creatorcontrib><creatorcontrib>Ng, P.K.W</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ahn, H.J</au><au>Kim, J.H</au><au>Ng, P.K.W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase</atitle><jtitle>Journal of food science</jtitle><date>2005-08</date><risdate>2005</risdate><volume>70</volume><issue>6</issue><spage>c380</spage><epage>c386</epage><pages>c380-c386</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The effects of transglutaminase (TG) on the functional and thermal properties of wheat, barley, and soy flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples were decreased with TG treatment (P < 0.05), confirming the polymerization of proteins in flours by TG treatment. TG-treated samples had increased water-holding capacity, fat adsorption, and emulsion stability, and slightly decreased emulsion activity. The addition of barley or soy to wheat flours decreased fat adsorption and emulsion stability, but these values increased, upon TG treatment of the same blended samples, to levels as high as for untreated wheat alone. TG treatment did not significantly affect the transition peak temperature of the flour samples. However, TG treatment lowered the transition enthalpy of wheat blended with barley or soy flour, and, conversely, increased that of wheat flour samples alone. Results suggest that protein cross-linking by TG can produce unique and improved functionality even in wheat blended with barley or soy flour, and could provide opportunities for exploitation of this enzyme for product development.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2005.tb11433.x</doi><tpages>1</tpages></addata></record> |
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| subjects | adsorption Barley barley flour barley products Biological and medical sciences blended foods Cereal and baking product industries crosslinking emulsifying properties emulsion stability enthalpy Enzymes fat adsorption flour food chemistry Food industries Food science free amino acids functionality Fundamental and applied biological sciences. Psychology Hordeum vulgare hydrophobicity polymerization protein-glutamine gamma-glutamyltransferase soy flour Soy products temperature thermal properties thiols transglutaminase transition peak temperature Triticum aestivum water holding capacity Wheat wheat flour wheat protein |
| title | Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase |
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