Effect of different protein isolates and transglutaminase on rice flour properties

Effect of different protein isolates and transglutaminase on rice flour properties

8 pages, 3 figures, 4 tables.-- Published online 13 May 2007.

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Main Authors: Marco, Cristina, Rosell, Cristina M.
Format: artículo biblioteca
Language:English
Published: Elsevier 2008-01
Subjects:Rice flour, Protein isolates, Transglutaminase, Rice-protein blends properties, Rheology,
Online Access:http://hdl.handle.net/10261/31079
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spelling dig-iata-es-10261-310792020-04-07T11:34:04Z Effect of different protein isolates and transglutaminase on rice flour properties Marco, Cristina Rosell, Cristina M. Rice flour Protein isolates Transglutaminase Rice-protein blends properties Rheology 8 pages, 3 figures, 4 tables.-- Published online 13 May 2007. The effect of the addition of different protein isolates (pea, soybean, egg albumen and whey proteins) on the viscosimetric and rheological properties of the rice flour dough, and the development of a protein network through the use of microbial transglutaminase (TG) were evaluated. Protein isolates significantly (p < 0.05) modified the gelatinization and gelling behaviour of the rice starch determined in the rapid viscoanalyser (RVA). Pea, soybean and whey proteins significantly (p < 0.05) decreased the final viscosity in addition, whey protein also promoted a significant decrease (27.3%) in the peak viscosity. The elastic modulus value (G′) recorded in the oscillatory tests was significantly (p < 0.01) affected by both the protein isolates and the TG. The extent of the effect was dependent on the protein source; pea and soybean increased this parameter, whereas egg albumen and whey protein drastically decreased it. A modification in the emulsifying properties was also observed by the addition of protein isolates and the TG treatment. The decrease in the amount of free amino groups after TG treatment confirmed the protein crosslinking catalysed by TG. Therefore, the use of protein isolates and TG broads the applications of rice flour in the bakery industry, and brings about an increase in the protein content with the subsequent nutritional improvement of the resulting products. This work was financially supported by Comisión Internacional de Ciencia y Tecnología Project (MCYT, AGL2005-05192-C04-01) and Consejo Superior de Investigaciones Científicas (CSIC). Peer reviewed 2011-01-11T10:26:42Z 2011-01-11T10:26:42Z 2008-01 artículo http://purl.org/coar/resource_type/c_6501 Journal of Food Engineering 84 (1): 132-139 (2008) 0260-8774 http://hdl.handle.net/10261/31079 10.1016/j.jfoodeng.2007.05.003 en http://dx.doi.org/10.1016/j.jfoodeng.2007.05.003 open Elsevier
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Rice flour
Protein isolates
Transglutaminase
Rice-protein blends properties
Rheology
Rice flour
Protein isolates
Transglutaminase
Rice-protein blends properties
Rheology
spellingShingle Rice flour
Protein isolates
Transglutaminase
Rice-protein blends properties
Rheology
Rice flour
Protein isolates
Transglutaminase
Rice-protein blends properties
Rheology
Marco, Cristina
Rosell, Cristina M.
Effect of different protein isolates and transglutaminase on rice flour properties
description 8 pages, 3 figures, 4 tables.-- Published online 13 May 2007.
format artículo
topic_facet Rice flour
Protein isolates
Transglutaminase
Rice-protein blends properties
Rheology
author Marco, Cristina
Rosell, Cristina M.
author_facet Marco, Cristina
Rosell, Cristina M.
author_sort Marco, Cristina
title Effect of different protein isolates and transglutaminase on rice flour properties
title_short Effect of different protein isolates and transglutaminase on rice flour properties
title_full Effect of different protein isolates and transglutaminase on rice flour properties
title_fullStr Effect of different protein isolates and transglutaminase on rice flour properties
title_full_unstemmed Effect of different protein isolates and transglutaminase on rice flour properties
title_sort effect of different protein isolates and transglutaminase on rice flour properties
publisher Elsevier
publishDate 2008-01
url http://hdl.handle.net/10261/31079
work_keys_str_mv AT marcocristina effectofdifferentproteinisolatesandtransglutaminaseonriceflourproperties
AT rosellcristinam effectofdifferentproteinisolatesandtransglutaminaseonriceflourproperties
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