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Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure

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Abstract

The aim of this work was to evaluate the effects of microbial transglutaminase (mTG) and sourdough on gluten-free (GF) flours. Besides deamidation and incorporation of amines, mTG catalyses protein cross-links, modifying dough structure. Sourdough from lactic acid bacteria (LAB) and yeast modifies dough protein composition, determining proteolysis, which induce the formation of aroma precursor metabolites. The chemical–physical interactions of volatile molecules with various constituents of the matrix affect the retention of aroma compounds. Here, the effect on volatile molecule profiles and on protein networks formation after mTG treatment in sourdoughs obtained with four GF flours belonging to cereals, pseudo-cereals and legumes (rice, corn, amaranth and lentil) was investigated. Sourdough was prepared with a two-step fermentation using Lactobacillus sanfrancisciensis (LSCE1) and Candida milleri (PFL44), then mTG was added after 21 h of fermentation at increasing levels. The results showed that mTG had the capacity to modify GF flour proteins and improve protein networks formation, involving mainly the prolamin protein fraction. This is particularly relevant for the production of GF backed goods generally lacking of technological, structural and sensorial features compared with products obtained with wheat flour sourdough fermentation. Interestingly, mTG treatment of sourdough affected also the volatile composition and indeed possibly the final organoleptic properties of the products.

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Abbreviations

ANOVA:

Analysis of variance

AW:

Water activity

BC:

Biotin-cadaverine

CD:

Celiac disease

CFU:

Colony forming unit

DY:

Dough yield

GC–MS:

Gas chromatography–mass spectrometry

GF:

Gluten-free

LAB:

Lactic acid bacteria

MCFA:

Medium chain fatty acid

mTG:

Microbial transglutaminase

PC:

Principal component

PCA:

Principal component analysis

SDS-PAGE:

Sodium dodecyl sulphate poly acrylamide gel electrophoresis

SPME:

Solid phase microextraction

TG:

Transglutaminase

VCs:

Volatile compounds

YPD:

Yeast extract peptone dextrose

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Author notes

    Authors and Affiliations

    1. Department of Biological, Geological and Environmental Sciences, University of Bologna, Via Irnerio 42, Bologna, Italy

      Lucilla Scarnato, Iris Aloisi & Stefano Del Duca

    2. Interdepartmental Center for Industrial Agro-food Research, University of Bologna, Cesena, Italy

      Diana Isabella Serrazanetti, Chiara Montanari & Rosalba Lanciotti

    3. Department of Agricultural and Food Science, University of Bologna, Campus of Food Science, Cesena, Italy

      Rosalba Lanciotti

    Authors
    1. Lucilla Scarnato
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    2. Diana Isabella Serrazanetti
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    3. Iris Aloisi
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    4. Chiara Montanari
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    5. Stefano Del Duca
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    Correspondence to Stefano Del Duca.

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    The authors declare that they have no conflict of interest.

    Research did not involve human participants and/or animals.

    Funding

    This work was performed in the framework of project MISE—Industria 2015, ATENA focused on the set up of meal kit representing Mediterranean diet.

    Additional information

    Handling Editor: E. Agostinelli.

    L. Scarnato and D. I. Serrazanetti contributed equally to this paper.

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    Scarnato, L., Serrazanetti, D.I., Aloisi, I. et al. Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure. Amino Acids 48, 2453–2465 (2016). https://doi.org/10.1007/s00726-016-2258-4

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    • DOI: https://doi.org/10.1007/s00726-016-2258-4

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