Published in Scientific Papers. Series D. Animal Science, Vol. LX
Written by Livia PĂTRAŞCU, Iuliana APRODU, Ina VASILEAN, Iuliana BANU
One way to improve the functionality of the proteins within different food matrices consists on applying different enzyme treatments. The present study aimed at investigating the effect of transglutaminase catalyzed cross-linking and Neutrase catalyzed hydrolysis on the rheological properties of egg, gluten and soy protein derivatives, and on the thermomechanical performance of the proteins - whole rice flour mixtures. Tests performed on 15% protein suspensions indicated that the rheological behaviour varied significantly with the substrate and type of enzyme treatment. The controlled enzyme treatment improved both the consistency and strength of the egg and soy proteins based suspensions. Moreover, the values of G'', G' and flow threshold values increased significantly after the enzymes treatment. On the other hand, lower viscosity and stability were observed when investigating the effect of the enzymes on the rheological behavior of gluten suspension. Further tests were meant to investigate the effect of transglutaminase and Neutrase addition on the thermo-mechanical behavior of the protein containing doughs based on whole rice flour. Addition of both enzymes to the flour mixtures resulted in significant changes in the Mixolab curves describing in particular the behaviour of the proteins at increasing temperature, but also starch gelatinization and retrogradation.
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