Rice flour: effects of enzymatic treatments on its technological characteristics


Aim of this work was to evaluate changes in the protein profile of rice flour samples treated with transglutaminase enzyme. Through the use of size exclusion high-performance liquid chromatography (SE-HPLC) it was possible to observe that rice flour is characterized by the presence of both macromolecular protein complexes and low molecular weight proteins. After enzymatic treatment, analyses show a general protein polymerization in larger and insoluble complexes. In particular, results show that such polymerization primarily involves glutelin ? e ?, while albumin and globulins are  only minimally affected. It was also observed that the enzymatic treatment results in a significant decrease in proteins’ surface hydrophobicity. In conclusion, the authors point out that all these changes result in significant improvement of structural characteristics of baked products containing so-treated flours.

 Bibliographic references

S. Renzetti et al., Food Chemistry, 131, 2012, 1076-1085