The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Cornbased Gluten Free Bread

Celiac disease is a common autoimmune disorder which is triggered by receiving gluten. In this study, corn flour was used as glutenfree flour. Therefore, in order to simulate the properties of gluten, the use of enzymes with crosslinking ability such as microbial transglutaminase at levels of (0, 0.75 and 1.5%), with sodium caseinate at levels of (0, 3 and 6%) were used as a substitute for gluten and their effect on rheological properties of dough, physical and sensory properties of corn glutenfree bread was evaluated. The results indicated that with increasing angular frequency, both the storage and drop modules increased. The specific volume of breads produced from corn was obtained when the specific volume concentration of the transglutaminase enzyme and sodium caseinate were in the highest amount (1.460a±0.02). The addition of enzyme and sodium caseinate to the bread formulation reduced the baking loss in comparison to the sample without these materials. The addition of the microbial transglutaminase enzyme to 0.75% resulted in a significant decrease in porosity and then the porosity increased by increasing the enzyme concentration. The addition of 3% of sodium caseinate along with 0.75% of the microbial transglutaminase enzyme to glutenfree bread resulted in the highest bread stiffness. The final acceptance of the produced samples decreased by increasing the enzyme and protein, so that the samples lacking these two compounds obtained the highest final acceptance score. Finally, according to the results, it can be concluded that using 0.75% of the microbial transglutaminase enzyme and 3% of sodium caseinate can be helpful for the production of glutenfree corn bread.