naa a22 4500 510727093 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0738-9 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0738-9 The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough [Elektronische Daten] [Lihong Han, Yongqiang Cheng, Shuang Qiu, Eizo Tatsumi, Qun Shen, Zhanhui Lu, Lite Li] The improvement of the processing properties of gluten-free cereals is a challenging issue for cereal technologists. Vital wheat gluten (VWG), transglutaminase (TGase), or combinations of the two have been successfully used to improve the processing properties of food materials. In this study, a Mixolab system and a rheometer were used to investigate the effects of TGase on the thermomechanical and dynamic rheological properties of buckwheat flour dough (BF dough) and a buckwheat flour dough containing 15% VWG (BF-VWG dough). The results indicated that the addition of 1.0% TGase decreased the water absorption and significantly increased the stability, storage modulus (G′), and complex modulus (|G*|) of the BF dough. The presence of 15% VWG had a synergistic effect, enhancing the effectiveness of the TGase in improving the thermomechanical and dynamic rheological properties of the BF-VWG dough. Quantification of the free amino groups showed that the amino groups were more effectively bonded in the BF-VWG dough than in the BF dough when the TGase level exceeded 1.0%. Confocal laser scanning microscopy (CLSM) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis confirmed that the TGase promoted the formation of protein complexes. These data indicate that the combination of VWG and TGase can be used to improve the properties of buckwheat flour for buckwheat-based food production. Springer Science+Business Media, LLC, 2011 Buckwheat dough nationallicence Vital wheat gluten nationallicence Transglutaminase nationallicence Thermomechanical properties nationallicence Rheological properties nationallicence Han Lihong College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Cheng Yongqiang College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Qiu Shuang College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Tatsumi Eizo Japan International Research Center for Agricultural Sciences, 305-8686, Tsukuba, Japan aut Shen Qun College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Lu Zhanhui College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Li Lite College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 561-569 1935-5130 6:2<561 2013 6 11947 https://doi.org/10.1007/s11947-011-0738-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0738-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Han Lihong College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Cheng Yongqiang College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Qiu Shuang College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Tatsumi Eizo Japan International Research Center for Agricultural Sciences, 305-8686, Tsukuba, Japan aut NATIONALLICENCE 700 1- Shen Qun College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Lu Zhanhui College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Li Lite College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 561-569 1935-5130 6:2<561 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer