11-5 |
Enzymatic modification of gluten to improve functional properties |
H. SINGH1, F. MacRitchie, R. Madl, and T. J. Herald. (1) Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506 Gluten is produced as a co-product with starch when wheat flour is separated into its components. The primary use of vital wheat gluten is to fortify the functionality of doughs during bread making to improve the loaf volume. The price of gluten has been eroded by as much as 50% because of excess production around the world. There is a need for value addition as has been done with other protein sources such as egg, milk, and soy The intrinsic property of low solubility of gluten in aqueous systems has made it difficult to express valuable functional properties, such as foaming, emulsifying, and gelling, as compared to soy and egg white. In the present work we have altered the functionality using transglutaminase. The objective of this research was to modify gluten by enzymatic method to enhance its functional properties. Enzymatic modification using Transglutaminase (TG) together with incorporation of amino acids such as lysine have been studied. Emulsifying, foaming and rheological properties of modified protein have been evaluated.The results showed improvement in foaming properties with increase in percentage overrun from 1046 for control vital wheat gluten to 1741 with enzymatic modification. Foam stability also increased by 357 %. The molecular changes resulting from modification were followed using size exclusion HPLC and SDS- PAGE.The enzymatic methods are of importance for they are environmentally friendly and can enhance some functional properties of gluten by cross-linking with other molecules.
Session 11, Food Chemistry: Proteins
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