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
