Effects of application of transglutaminase in wheat proteins during the production of Bread

Abstract

This study aimed to evaluate the effect of application of microbial transglutaminase (MTGase) in breadmaking, through the development of ideal formulation, with combinations of additives and enzyme, and the evaluation of the effect of the enzyme on proteins. To verify the enzyme effects, three formulations were tested: Base formulation, characterized by the absence of enzyme and emulsifying agents (bread Zero); Control formulation, comprised by the presence of emulsifying agents and ascorbic acid (bread Control), and the formulation prepared with the Base formulation and enzyme (bread MTGase). Protein fractions of gliadins, glutenin and waste extraction were obtained from samples of flour, dough and bread. The gliadins and glutenin were analyzed by RP-HPLC (reversed phase high performance liquid chromatography). The best formulation was obtained using a experimental design, with variations in the concentrations of emulsifying agents, ascorbic acid and enzyme. The results were evaluated by response surface methodology, which values are 0.6% of transglutaminase, 0.2% of emulsifying agent and 70 ppm of ascorbic acid. The analysis of gliadins fractions showed about 3% protein, dry basis, and glutenins fractions were between 2 and 5% protein. The results indicated that the enzyme modified chemical and functional properties of glutenins fraction, improving dough strength and bread volume. Results of total nitrogen content, and chromatographic profiles of the protein fractions suggest that while glutenins proteins were modified by enzyme, gliadins proteins were not affected. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.