Role of enzymes in improving the functionality of proteins in non-wheat dough systems

40 pages, 3 figures, 2 tables.-- Available online 25 September 2015

Detalles Bibliográficos
Autores: Renzetti, Stefano, Rosell, Cristina M.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/128802
Acceso en línea:http://hdl.handle.net/10261/128802
Access Level:acceso abierto
Palabra clave:Enzymes
Gluten free batters
Transglutaminase
Protease
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spelling Role of enzymes in improving the functionality of proteins in non-wheat dough systemsRenzetti, StefanoRosell, Cristina M.EnzymesGluten free battersTransglutaminaseProtease40 pages, 3 figures, 2 tables.-- Available online 25 September 2015Gluten free systems lack the viscoelastic network required to resist gas production and expansion during baking. Enzymatic treatments of the GF flours have been proposed initially for creating protein aggregates that mimic gluten functionality but then also for modifying proteins changing their functionality in GF systems. To better exploit the technological function and the potentials of enzymatic processing for improving GF bread quality, it is important to understand the key elements that define the microstructure and baking functionality of GF batters as compared to wheat dough. In this review, some keys are pointed out to explain the different mechanisms that are available for understanding the action of enzymes to effectively design GF viscoelastic matrixes. Focus will be on protein modifying enzymes, because they play a decisive role in the formation of the fine network responsible for improving the expansion of rice batters.Financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER).Peer reviewedElsevierEuropean CommissionMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201620162015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/128802reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-Rhttp://dx.doi.org/10.1016/j.jcs.2015.09.008Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1288022026-05-22T06:33:51Z
dc.title.none.fl_str_mv Role of enzymes in improving the functionality of proteins in non-wheat dough systems
title Role of enzymes in improving the functionality of proteins in non-wheat dough systems
spellingShingle Role of enzymes in improving the functionality of proteins in non-wheat dough systems
Renzetti, Stefano
Enzymes
Gluten free batters
Transglutaminase
Protease
title_short Role of enzymes in improving the functionality of proteins in non-wheat dough systems
title_full Role of enzymes in improving the functionality of proteins in non-wheat dough systems
title_fullStr Role of enzymes in improving the functionality of proteins in non-wheat dough systems
title_full_unstemmed Role of enzymes in improving the functionality of proteins in non-wheat dough systems
title_sort Role of enzymes in improving the functionality of proteins in non-wheat dough systems
dc.creator.none.fl_str_mv Renzetti, Stefano
Rosell, Cristina M.
author Renzetti, Stefano
author_facet Renzetti, Stefano
Rosell, Cristina M.
author_role author
author2 Rosell, Cristina M.
author2_role author
dc.contributor.none.fl_str_mv European Commission
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Enzymes
Gluten free batters
Transglutaminase
Protease
topic Enzymes
Gluten free batters
Transglutaminase
Protease
description 40 pages, 3 figures, 2 tables.-- Available online 25 September 2015
publishDate 2015
dc.date.none.fl_str_mv 2015
2016
2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
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info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/128802
url http://hdl.handle.net/10261/128802
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-R
http://dx.doi.org/10.1016/j.jcs.2015.09.008
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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instname_str Consejo Superior de Investigaciones Científicas (CSIC)
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