Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Transglutaminase on Pasting and Rheological Properties of Different Wheat Cultivars Blended with Barley or Soy Flour

  • Ahn, Hyun-Joo (Test and Analysis Team, Seoul Regional Korea Food and Drug Administration) ;
  • Kim, Jae-Hyun (Test and Analysis Team, Gyeongin Regional Korea Food and Drug Administration) ;
  • Chang, Yoon-Hyuk (Department of Food Science and Human Nutrition, Michigan State University) ;
  • Steffe, James F. (Department of Food Science and Human Nutrition, Michigan State University) ;
  • Ng, Perry K.W. (Department of Food Science and Human Nutrition, Michigan State University) ;
  • Park, Hee-Ra (Food Microbiology Team, Korea and Drug Drug Administration)
  • Published : 2008.02.29
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Abstract

The effects of transglutaminase (TG) on the pasting and rheological properties of different wheat cultivars ('Sharpshooter', 'Russ', and 'AcAriss') blended with barley (40%) or soy (20%) flour were investigated. In the rapid visco-analyzer (RVA) pasting profile, the addition of barley or soy flour to wheat flour samples induced a decrease in peak, trough, final viscosity, breakdown and setback values. However, TG treatment of these blends significantly increased peak viscosity and breakdown (p<0.05). In particular, TG treatment greatly increased the breakdown of wheat flour blended with soy flour, indicating that the cross-linking of proteins through TG may somehow be related to an increase in starch granule rupturing in pastes. Storage (G') and loss (G") moduli of the sample pastes increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}*$) decreased. In all wheat cultivars, G', G", and $\eta$ were decreased by the addition of barley or soy flour, or TG treatment. Results suggest that protein cross-linking by TG can produce unique and improved properties in wheat flours blended with barley or soy flour.

Keywords

References

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