Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites

Yunus Emre Tunçil; Mehtap Fevzioglu; Seda Arioglu-Tunçil; Gebisa Ejeta; Osvaldo H. Campanella; Bruce R Hamaker

doi:10.24925/turjaf.v7i6.877-882.2484

Yazarlar

Yunus Emre Tunçil Food Engineering Department, Faculty of Agriculture, Ordu University, Ordu 52200 http://orcid.org/0000-0002-9421-2332
Mehtap Fevzioglu Agricultural and Biological Engineering Department, College of Engineering, Purdue University, West Lafayette, IN 47907 http://orcid.org/0000-0003-1549-1597
Seda Arioglu-Tunçil Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907 http://orcid.org/0000-0002-8790-9529
Gebisa Ejeta Department of Agronomy, College of Agriculture, Purdue University, West Lafayette, IN 47907 http://orcid.org/0000-0002-1109-153X
Osvaldo H. Campanella Agricultural and Biological Engineering Department, College of Engineering, Purdue University, West Lafayette, IN 47907 http://orcid.org/0000-0002-2281-5185
Bruce R Hamaker Food Science Department, College of Agriculture, Purdue University, West Lafayette, IN 47907 http://orcid.org/0000-0001-6591-942X

DOI:

https://doi.org/10.24925/turjaf.v7i6.877-882.2484

Anahtar Kelimeler:

bread- composite dough- HDHL sorghum- rheological properties- viscoelastic properties

Özet

Highly digestible high-lysine (HDHL) sorghum-wheat composites have previously been shown to produce better composite dough and bread compared to normal sorghum-wheat composites. This study aimed to test whether improved HDHL lines can provide further enhanced functionality through the effects of transglutaminase (TG) enzyme to improve dough rheological properties. Sorghum-wheat composite doughs were made using HDHL and normal sorghum flours at substitution levels of 10, 20, and 30%, with and without 0.15% TG. Rheological properties of dough were tested using a mechanical spectrometer at 0.05% strain amplitude (within the linear viscoelastic region) over a 0.01- 50 rad/sec frequency range. A more elastic system was observed in HDHL sorghum-wheat composites above 10% substitution levels compared to normal sorghum-wheat composite dough. Addition of TG to HDHL sorghum-wheat composites resulted in a decrease in phase angle values at all substitution level, indicating that TG increased the dough elasticity. However, TG did not change viscoelastic properties of normal sorghum-wheat composites. Bread from HDHL sorghum-wheat composites had significantly higher (P<0.05) loaf volume, compared to those made from normal sorghum-wheat composites. These results clearly show that HDHL sorghum has ability to produce dough with improved viscoelastic properties and higher quality bread; and, due to presence of protein body kafirins, addition of TG on HDHL sorghum-wheat composite further enhances dough rheological properties.