Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures

Journal of Texture Studies
Lida Shahsavani MojarradRazieh Niazmand


Textural and microstructural properties of composite gels (CGs), along with wheat flour and high amylose corn starch (Hylon VII) mixed with microbial transglutaminase (MTGase) at different levels and temperatures were investigated. The results showed by increasing Hylon starch content, the firmness increased and adhesiveness decreased. Indeed, high level of amylose and cross-linking formed by MTGase enhanced the gel elasticity and reduced adhesiveness. Moreover, MTGase had more effect on the firmness and provided more cross-linked intermolecular gel structures at high temperatures. By adding MTGase to the CG, the lowest peak viscosity and final viscosity were found for 15% of Hylon starch. As the more Hylon content in the CG, the more water solubility index was particularly obtained at high temperature. Scanning electron microscopy (SEM) results showed that MTGase and Hylon starch addition enhanced the structure. The differences in SEM of CG were reflected the pasting properties of the gels. Consequently, MTGase treated gels can withstand high temperature as well as maintain the overall structure of the samples gels. Therefore, the increment of Hylon to the CG gels supplied tighter, stronger, and denser protein network which we...Continue Reading


Sep 6, 2003·European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Für Pharmazeutische Verfahrenstechnik E.V·K KrogarsJ Yliruusi
Jan 24, 2004·Applied Microbiology and Biotechnology·K YokoyamaY Kikuchi
Jan 16, 2008·Journal of Agricultural and Food Chemistry·Francisco Cabrera-ChávezAna M Calderón de la Barca
Mar 28, 2017·The Science of the Total Environment·Anoushiravan MohseniBandpiAbdolazim Alinejad

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