Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments

•Ultrasonic pretreatment improved the dispersion of wheat gluten (WG).•Ultrasonic pretreatment improved the gel strength of TGase-induced WG gelation.•The free sulfhydryl and disulfide bond content was changed by ultrasound treatment.•The molecular weight of WG complexes became larger after TGase cr...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2017-11, Vol.39, p.137-143
Main Authors: Qin, Xin-Sheng, Sun, Qiao-Qiao, Zhao, Yan-Yan, Zhong, Xi-Yang, Mu, Dong-Dong, Jiang, Shao-Tong, Luo, Shui-Zhong, Zheng, Zhi
Format: Article
Language:English
Subjects:
Colloidal properties
Disulfides - chemistry
Glutens - chemistry
Molecular Weight
Protein Structure, Secondary
Solubility
Transglutaminase
Transglutaminases - chemistry
Triticum - chemistry
Ultrasonic pretreatment
Ultrasonic Waves
Wheat gluten
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Summary:•Ultrasonic pretreatment improved the dispersion of wheat gluten (WG).•Ultrasonic pretreatment improved the gel strength of TGase-induced WG gelation.•The free sulfhydryl and disulfide bond content was changed by ultrasound treatment.•The molecular weight of WG complexes became larger after TGase crosslinking.•TGase-set WG gel had denser, more homogeneous network after ultrasonic treatment. The low solubility of wheat gluten limits its accessibility. This work aimed to study the impact of ultrasonic pretreatments on the gelation of wheat gluten. The pretreatments included ultrasound combined with alkali, urea, Na2SO3, with or without the addition of transglutaminase (TGase). The gel strength of wheat gluten was 287g/cm2 after treatment with Na2SO3/ultrasound/TGase. The free sulfhydryl and disulfide bond content was significantly affected by ultrasound treatment. After treatments including TGase crosslinking, the molecular weight of wheat gluten complexes became larger. The network formed by the wheat gluten was transformed into a dense and homogenous structure after the pretreatment with Na2SO3/ultrasound/TGase. The content of random coil of wheat gluten increased. The gelation of wheat gluten could also be significantly enhanced by Na2SO3/ultrasound treatment followed by TGase treatment. Using physical and chemical pretreatments to allow TGase to enhance the gelation of wheat gluten may increase its uses as a food additive.
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2017.04.027