The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion.
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DOI: 10.1016/j.foodchem.2020.127903
Abstract: Microbial transglutaminase (mTG) catalyses the formation of protein crosslinks, deamidating glutamine in a side-reaction. Gluten deamidation by human tissue transglutaminase is critical to activate celiac disease pathogenesis making the addition of mTG to wheat-based products… read more here.
Keywords: protein; deamidation state; transglutaminase; mtg ... See more keywords