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The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough

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Abstract

The improvement of the processing properties of gluten-free cereals is a challenging issue for cereal technologists. Vital wheat gluten (VWG), transglutaminase (TGase), or combinations of the two have been successfully used to improve the processing properties of food materials. In this study, a Mixolab system and a rheometer were used to investigate the effects of TGase on the thermomechanical and dynamic rheological properties of buckwheat flour dough (BF dough) and a buckwheat flour dough containing 15% VWG (BF-VWG dough). The results indicated that the addition of 1.0% TGase decreased the water absorption and significantly increased the stability, storage modulus (G′), and complex modulus (|G*|) of the BF dough. The presence of 15% VWG had a synergistic effect, enhancing the effectiveness of the TGase in improving the thermomechanical and dynamic rheological properties of the BF-VWG dough. Quantification of the free amino groups showed that the amino groups were more effectively bonded in the BF-VWG dough than in the BF dough when the TGase level exceeded 1.0%. Confocal laser scanning microscopy (CLSM) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis confirmed that the TGase promoted the formation of protein complexes. These data indicate that the combination of VWG and TGase can be used to improve the properties of buckwheat flour for buckwheat-based food production.

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Acknowledgments

This work was supported financially by the Basic Research Priorities Program of Ningxia province (Grant No. NZ10224) and the Science and Technology Research Program of Ningxia Regularly Higher-Learning Institutions (Grant No. [2010]297) and partly supported by the National Natural Science Foundation of the People’s Republic of China (No. 30972286).

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Authors and Affiliations

  1. College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, Beijing, 100083, People’s Republic of China

    Lihong Han, Yongqiang Cheng, Shuang Qiu, Qun Shen, Zhanhui Lu & Lite Li

  2. Department of Chemistry and Chemical Technology, Ningxia Teachers College, Guyuan, Ningxia, 756000, People’s Republic of China

    Lihong Han

  3. Japan International Research Center for Agricultural Sciences, Tsukuba, 305-8686, Japan

    Eizo Tatsumi

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  1. Lihong Han
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  2. Yongqiang Cheng
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  3. Shuang Qiu
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  5. Qun Shen
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  6. Zhanhui Lu
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  7. Lite Li
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Correspondence to Lite Li.

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Han, L., Cheng, Y., Qiu, S. et al. The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough. Food Bioprocess Technol 6, 561–569 (2013). https://doi.org/10.1007/s11947-011-0738-9

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  • DOI: https://doi.org/10.1007/s11947-011-0738-9

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