Bibliographic citations
Velasco, J., (2021). Relación de la transglutaminasa bacteriana con la tirosina, metionina y fenilalanina en pan sin gluten bajo consistencia óptima [Universidad Peruana Cayetano Heredia]. https://hdl.handle.net/20.500.12866/10343
Velasco, J., Relación de la transglutaminasa bacteriana con la tirosina, metionina y fenilalanina en pan sin gluten bajo consistencia óptima []. PE: Universidad Peruana Cayetano Heredia; 2021. https://hdl.handle.net/20.500.12866/10343
@mastersthesis{renati/493960,
title = "Relación de la transglutaminasa bacteriana con la tirosina, metionina y fenilalanina en pan sin gluten bajo consistencia óptima",
author = "Velasco Colán, Juan",
publisher = "Universidad Peruana Cayetano Heredia",
year = "2021"
}
In this proposal, the enzyme transglutaminase is used, which generates an interlacing of amino acids to simulate a pseudo gluten, where we will seek to understand the relationship of amino acids with the enzyme and the volume of bread achieved. The contents of amino acids, tyrosine, phenylalanine, and methionine are inversely related to the volume of gluten-free bread, showing to be the amino acids with the highest interaction and selectivity with the transglutaminase enzyme, exceeding 0.90 in linear correlation. In recent years, after discovering the autoimmune disease, celiac disease, related to wheat gluten, products like traditional bread have been developed with new ingredients without containing wheat or derivatives, called gluten-free bread. Recipes were developed with different types of national plant resources, standardizing them, and optimizing their consistency through xanthan gum variations between 1% and 3%. It is feasible to obtain gluten-free bread with chickpea and regional vegetable sources from Peru with a higher level of protein and fiber than a traditional bread, the highest volume of bread was obtained with the mixture of banana and chickpea. The xanthan gum correctly adjusts the viscoelasticity in the tests carried out, especially in the mixtures of chickpea with pumpkin, sweet potato, and banana.
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