Naslov
Application of enzyme transglutaminase in production of gluten-free bread

Autori
Ćurić, Duška ; Smerdel, Bojana ; Novotni, Dubravka ; Čukelj, Nikolina ; Pollak, Lea

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, neobjavljeni rad, znanstveni

Skup
6th International CIGR Technical Symposium, Toward a sustainable food chain

Mjesto i datum
Nantes, Francuska, 18.04.2011. - 20.04.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
transglutaminase, gluten free bread

Sažetak
Celiac disease and gluten sensitive enteropathy are names for gluten related afflictions that cause severe damage to the gut of sensitive individuals unless gluten is completely eliminated from the diet (Hamer, 2005). Since gluten is the major structure- firming protein responsible for the viscoelastic properties of all wheat products, it is a challenge to produce high-quality gluten-free breads. Gluten- free products from gluten-free cereals, starches and gums have very low protein content and are lysine deficient. Proteins from different sources (soybean, egg and milk) can be added for enhancing the nutritional value of gluten free products. Microbial transglutaminase is often used because it catalyses the covalent crosslinking of most food proteins. Transglutaminase (TG) catalyses the reaction between an Ɛ-amino group on protein bound lysine residues and a ɣ-carboxyamide group on protein bound glutamine residues. The aim of this study was to determine the effect of adding different proteins (egg whites, soybean isolate, Na-caseinate) and different concentrations of TG (1 IU and 10 IU) on the volume and textural profile of gluten-free bread.

Izvorni jezik
Engleski

POVEZANOST RADA