Structural properties of gluten modified by ascorbic acid and transglutaminase

Figures & data

Table 1. Effect of TG on physicochemical properties of gluten.

Sample	Gluten Yield	Protein recovery(% in flour)	WB in wet gluten (%)	GMP Protein(mg/g wet GMP)	GMP wet weight(g/g gluten)	SHf (µmol/gr)	Rmax(N)	E at Rmax (mm)	Gluten Index
Control	9.51 ± 0.10^c	7.68 ± 0.12^d	66.47 ± 0.4^b	10.40 ± 0.01^c	25.8 ± 0.17^c	1.861 ± 0.12^e	0.36 ± 0.01^ab	79.73 ± 0.07^a	76.41 ± 0.46^b
80 ppm TG	10.01 ± 0.11^b	8.17 ± 0.11^c	67.83 ± 0.6^c	10.42 ± 0.02^c	25.91 ± 0.18^bc	1.929 ± 0.03^d	0.35 ± 0.015^ab	80.20 ± 0.3^b	76.69 ± 0.86^b
200 ppm TG	10.15 ± 0.19 ^ab	8.27 ± 0.14^b	68.19 ± 0.6^bc	10.48 ± 0.01^b	26.13 ± 0.12^b	2.060 ± 0.017^c	0.38 ± 0.016^a	80.36 ± 0.8^b	76.95 ± 0.77^b
400 ppm TG	10.39 ± 0.15^a	8.35 ± 0.05^a	68.46 ± 0.6^a	10.63 ± 0.01^a	26.52 ± 0.15^a	2.929 ± 0.002^b	0.37 ± 0.014^a	80.12 ± 0.36^b	78.93 ± 0.26^a
600 ppm TG	10.41 ± 0.27^a	8.37 ± 0.06^d	68.56 ± 0.8^a	10.62 ± 0.02^a	26.54 ± 0.07^a	2.949 ± 0.008^a	0.37 ± 0.04^a	80.36 ± 0.3^b	79.37 ± 0.31^a
800 ppm TG	9.97 ± 0.01^b	7.82 ± 0.18^d	68.74 ± 0.1^bc	10.41 ± 0.01^c	25.87 ± 0.06^c	1.910 ± 0.002^d	0.33 ± 0.005^b	83.34 ± 0.56^a	67.67 ± 0.36^c

Data are mean ± S.D. (n = 3).

Letters within a column indicate significantly different values (p < 0.05).

Table 2. Effect of AA on the physicochemical properties of gluten.

Sample	Gluten Yield	Protein recovery(% in flour)	WB in wet gluten (%)	GMP Protein(mg/g wet GMP)	GMP wet weight(g/g gluten)	SHf (µmol/gr)	Rmax(N)	E at Rmax(mm)	Gluten Index
Control	9.51 ± 0.1^c	7.68 ± 0.12^c	66.47 ± 0.4^a	10.4 ± 0.01^c	25.8 ± 0.17^c	1.861 ± 0.012^a	0.36 ± 0.01^d	79.73 ± 0.07^a	76.41 ± 0.46^b
50 ppm AA	9.99 ± 0.05^b	8.04 ± 0.09^b	66.49 ± 0.4^a	10.45 ± 0.01^b	26.18 ± 0.13^b	1.15 ± 0.006^b	0.39 ± 0.001^c	78.8 ± 0.03^b	77.09 ± 0.88^b
100 ppm AA	10.34 ± 0.01^a	8.46 ± 0.03^a	66.46 ± 0.4^a	10.71 ± 0.03^a	26.81 ± 0.08^a	0.931 ± 0.001^c	0.61 ± 0.014^b	57.47 ± 0.03^c	78.9 ± 0.29^a
200 ppm AA	10.36 ± 0.1^a	8.49 ± 0.2^a	66.42 ± 0.4^a	10.74 ± 0.01^a	26.83 ± 0.14^a	0.889 ± 0.008^d	0.69 ± 0.006^a	54.97 ± 0.03^b	79.14 ± 0.66^a

Data are mean ± S.D. (n = 3).

Letters within a column indicate significantly different values (p < 0.05).

Figure 1. Effect of transglutaminase and ascorbic acid on the rheological properties of GMP gel.

Table 3. Effect of AA and TG on the intrinsic viscosity, K′, and particle size of GMP dispersion.

Sample Name	[η] (dl/g)	K′	D[3,2] (μm)
Control	3.22	1.01	21.367
50 ppm AA	3.32	1.00	39.234
100 ppm AA	3.37	1.00	51.471
400 ppm TG	3.34	1.01	44.938
800 ppm TG	3.26	0.94	29.907

Figure 2. Effect of transglutaminase and ascorbic acid on particle size distribution of GMP dispersion.

Figure 3. Effect of transglutaminase and ascorbic acid on the reduced viscosity.

Figure 4. SDS-PAGE patterns of gluten treated by (A) 100 ppm AA; (B) 50 ppm AA; (C) 400 ppm TG; (D) 800 ppm TG; and (E) control.