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- Title
TRANSGLUTAMINASE CROSSLINKING TO IMPROVE QUALITY OF RICE FLOUR GEL.
- Authors
NETRPRACHIT, P.; OGAWA, M.; SUWANNAPORN, P.
- Abstract
Rice flour gel quality was improved by protein crosslinking using transglutaminase (TGase) altogether with pea protein isolate (PPI) for lysine enrichment. High, medium and low amylose rice flour were prepared with 1% and 2% TGase and 5% PPI (w/w). TGase exerted more effect on gel forming properties than PPI did. PPI showed a synergistic effect with TGase especially in high amylose rice flour gel. TGase treatment in the presence of PPI altered textural property of rice flour gel especially hardness. The polymerization of rice proteins with TGase occurred only in globulin and albumin fractions in both disulfide and non-disulfide crosslinking.
- Subjects
RICE flour; RICE quality; FLOUR quality; PROTEIN crosslinking; COLLOIDS; RICE proteins
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, p163
- ISSN
1120-1770
- Publication type
Article