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Pregled bibliografske jedinice broj: 953633

Zbornik radova

Autori: Ćurić, Duška; Smerdel, Bojana; Novotni, Dubravka; Čukelj, Nikolina; Pollak, Lea
Naslov: Application of enzyme transglutaminase in production of gluten-free bread
Izvornik:
Skup: 6th International CIGR Technical Symposium, Toward a sustainable food chain
Mjesto i datum: Nantes, Francuska, 18-20.04.2011.
Ključne riječi: transglutaminase, gluten free bread
Sažetak:
Celiac disease and gluten sensitive enteropathy are names for gluten related afflictions that cause severe damage to the gut of sensitive individuals unless gluten is completely eliminated from the diet (Hamer, 2005). Since gluten is the major structure- firming protein responsible for the viscoelastic properties of all wheat products, it is a challenge to produce high-quality gluten-free breads. Gluten- free products from gluten-free cereals, starches and gums have very low protein content and are lysine deficient. Proteins from different sources (soybean, egg and milk) can be added for enhancing the nutritional value of gluten free products. Microbial transglutaminase is often used because it catalyses the covalent crosslinking of most food proteins. Transglutaminase (TG) catalyses the reaction between an Ɛ-amino group on protein bound lysine residues and a ɣ-carboxyamide group on protein bound glutamine residues. The aim of this study was to determine the effect of adding different proteins (egg whites, soybean isolate, Na-caseinate) and different concentrations of TG (1 IU and 10 IU) on the volume and textural profile of gluten-free bread.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Nije objavljen
Vrsta recenzije: Nema recenziju
Izvorni jezik: ENG
Kategorija: Znanstveni
Upisao u CROSBI: Bojana Voučko (bsmerdel@pbf.hr), 12. Ruj. 2018. u 09:50 sati



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