Abstract
The study showed that transglutaminase (TG) significantly affected the thermal properties and retrogradation of wheat flour (WF). Confocal laser scanning microscopy showed that the samples treated with TG had an increased number of starch granules embedded in protein fragments compared with the control sample. Thermal properties were altered, and the swelling power of the samples decreased with increasing enzyme concentration. A change in pasting properties, especially a decrease in the final and setback viscosities, was also observed after adding TG. TG delayed the retrogradation process, with inhibitory effects attained at an enzyme concentration of approximately 0.05%. The inhibitory effects of TG on the retrogradation of WF were mainly hypothesized to be caused by alterations in the water absorption of the starch granules from the effect of TG on the surface.
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