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Rheological and functional properties of composite sweet potato – wheat dough as affected by transglutaminase and ascorbic acid

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Abstract

Effect of transglutaminase (TGM) and ascorbic acid (AA) on composite sweet potato – wheat dough functional and rheological properties was studied. Partial substitution of wheat flour with sweet potato flour at the level of 20 % significantly (P ≤ 0.05) reduced glutenin, gliadin, dough stability, protein weakening, storage modulus (G′) and viscous modulus (G″). Mixolab revealed that both TGM and AA treated dough had stability and protein weakening closed to wheat dough (control), with TGM treated dough having the highest values. TGM Introduced new cross-link bonds as shown by the change of amino acid concentration, leading to an increase in storage modulus (G′) and viscous modulus (G″), with G′ being higher at all levels of TGM concentration. The opposite was observed for composite dough treated with AA as measured by controlled - stress rheometer. TGM treatment increased glutenin and gliadin content. Compared with the control, dough treated with AA exhibited high molecular weight of polymers than TGM treated dough. The results indicate that the TGM and AA modification of the mixolab and dynamic rheological characteristics (G′ and G″) dependent on the changes of GMP, glutenin, gliadin and protein weakening in the composite dough. TGM and AA treatment could improve functional and rheological properties of sweet potato – wheat dough to levels that might be achieved with normal wheat bread. However, it’s extremely important to optimize the concentrations of both additives to obtain the optimum response.

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Acknowledgments

We are grateful for financial support from the Nation High Technology Research and Development Program of China (863 Program, 2012AA022200), the National Natural Science Foundation of China (31071595 and 20576046), the National Agriculture Science and Technology Achievement Transfer Fund Project of China (2011GB2C100017), the Joint Chan-Xue- Yan Project of Guangdong Province and the Ministry of Education of China (2011B090400592), Key Science and Technology R&D Program of Jiangsu Province, China (BE2011380), and MagiBake International, Inc. (Wuxi, China).

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Authors and Affiliations

  1. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China

    Jean Bernard Ndayishimiye & Wei-Ning Huang

  2. The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China

    Wei-Ning Huang, Feng Wang, Rebaone Letsididi & Xiao-juan Tang

  3. Sinmag Machinery (Wuxi) Co., Ltd., Wuxi, Jiangsu, 214191, China

    Yong-zheng Chen

  4. Robert M. Kerr Food and Agricultural Products, Oklahoma State University Stillwater, Oklahoma City, OK, 74078-6055, USA

    Patricia Rayas-Duarte

  5. College of Agriculture, Animal Sciences and Veterinary Medicine, University of Rwanda, P.o. Box 210 Musanze / P.o. Box 3971, Kigali, Rwanda

    Jean Baptiste Ndahetuye

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  1. Jean Bernard Ndayishimiye
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Correspondence to Jean Bernard Ndayishimiye.

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Ndayishimiye, J.B., Huang, WN., Wang, F. et al. Rheological and functional properties of composite sweet potato – wheat dough as affected by transglutaminase and ascorbic acid. J Food Sci Technol 53, 1178–1188 (2016). https://doi.org/10.1007/s13197-015-2004-z

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