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Effect of Transglutaminase on Properties of Glutenin Macropolymer and Dough Rheology

¹Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC 509, 5000, Córdoba, Argentina. ²Unidad Ceprocor, Agencia Córdoba Ciencia SE, 5164, Santa María de Punilla, Córdoba. ³Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET, UNLP), calle 47 y 116, CC 553, La Plata (1900), Argentina. ⁴Corresponding author. Phone: +54 351 4334105. Fax: +54 351 4334116. E-mail: aeleon@agro.uncor.edu

The effect of transglutaminase (TG) on glutenin macropolymer (GMP) properties could help to understand changes in bread quality. The aim of the present study was to analyze modifications in GMP and dough properties caused by TG addition. Transglutaminase introduced cross-links to gluten proteins, mainly high molecular weight glutenins. This effect modified the protein structure and markedly increased dough strength. These changes in the structure of glutenins increased SDS solubility and decreased GMP content and GMP storage modulus. However, TG increased GMP particle size, notably at higher doses. TG affected rheological characteristics of dough in that increasing TG doses decreased tan δ, and increased G'. In all the studies conducted, the TG increased GMP polymer size, but contrary to what was expected, this increase did not involve an increase in GMP content. These results confirmed the effect of TG on dough quality and the great differences found with different TG doses.