Jump to Main Content
- Medina-Rodriguez, Concepcion L.; Torres, Patricia; Martinez-Bustos, Fernando; Ramirez-Wong, Benjamin; Paredes-Lopez, Octavio; Castano-Tostado, Eduardo
- Cereal chemistry 2009 v.86 no.2 pp. 127-132
- gliadin, etc ; water content; durum wheat; wheat; Triticum aestivum; Triticum turgidum subsp. durum; dough; grain protein; protein-glutamine gamma-glutamyltransferase; enzyme activity; crosslinking; lysine; glutamine; cultivars; food additives; rheological properties; wheat classes; protein content; wheat gluten; glutenins; molecular weight; protein subunits; solubility; Show all 23 Subjects
- ... Microbial transglutaminase (MTGase), a protein-glutamine γ-glutamyl transferase (E.C. 184.108.40.206), catalyzes acyl transfer reactions by introducing a covalent cross-link between l-lysine and l-glutamine residues. The use of this enzyme has been proposed as an improver to increase dough strength. The objective of this study was to assess and compare the effect of MTGase on different fractions of doug ...