THERMAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN

Authors: Mohamed, Abdellatif; Gordon, Sherald

Submitted to: North American Thermal Analysis Society Meeting
Publication Type: Proceedings
Publication Acceptance Date: 10/7/2004
Publication Date: 10/7/2004
Citation: Mohamed, A., Gordon, S.H. 2004. Thermal properties of translutaminase-crosslinked wheat gluten. In: Proceedings of North American Thermal Analysis Society Meeting, October 6, 2004, Williamsburg, Virginia. p. 662.

Interpretive Summary:

Technical Abstract: Wheat gluten (10 g) was cross-linked (XL) using 10 units of transglutaminase (TG) in 2L 0.1 M TRIS-HCl, pH 7.5. The suspension was stirred for 24 hr at 40ºC and freeze-dried as is or dialyzed and then freeze-dried. The XL material was tested using Modulated Differential Scanning Calorimetry (MDSC), where 25-30 mg was placed in a stainless steel pan and heated from 20 to 200ºC at 7ºC/min. The samples were subjected to two heating and cooling cycles. The MDSC data of the undialyzed sample showed two endothermic transitions during the first cycle and an exothermic and an endothermic transition on the second cycle. Further analysis showed that the two transitions of the first cycle are the melting of the TRIS-HCl. The first cycle of the dialyzed sample displayed a glass transition at 88.5ºC and 0.017 J/g/ºC and an exothermic transition at 120.7ºC onset, 150.6ºC peak, and 14 J/g delta-H. The second cycle of the dialyzed material showed one broad glass transition at 119ºC and 0.147 J/g/ºC. FT-Raman spectra showed differences between cross-linked and uncross-linked gluten.