نمونه ترجمه تخصصی علوم غذایی درباره تأثیر افزودن پروتئین دانه کنجد و آنزیم ترانس‏گلوتامیناز بر ویژگی‏های فیزیکوشیمیایی

the effects of adding Sesamum indicum L. protein and transglutaminase enzyme on physico-chemical

Cakes and cookies have high nutritional value and supply energy for all age groups. Cakes are based on wheat flour, sugar, egg, and liquids like milk. Gluten protein matrix in backing industries products is the main source the key properties of dough like extendibility, extension resistance, extensibility, texture resistance to mixing, and capability to keep gases. Lack of these properties in gluten free products leads to a fragile texture, pale color, and low volume and low porosity (Gallagher et al., 2004). Food allergies is one of the main concerns for many in all around the world. Gluten intolerance (Coeliac disease) is a food allergy that creates allergy to prolamin part of gluten and causes inability to digest wheat gluten proteins and similar proteins in barely, rye, and probably oats (Ebrahimpour et al. 2010). Gliadin in wheat, Sakhalin in rye, hordein in barley, and avena in oats are the risk factors of coeliac disease. Patients with coeliac disease cannot eat wheat because it secretes histamine, which causes symptoms like hives, nausea, GI distress (Hischenhuber et al.2006), gradual destruction of intestinal villus, poor nutrition absorption, and other digestive problems (Schober et al. 2003). The common treatment for gluten allergy is to remove it from one’s diet (Hischenhuber et al., 2006). Therefore, there is a demand for gluten free foods and gluten free flours in particular such as starch (corn, potato, rice), millet, cassava, corn, amaranth, buckwheat, and sorghum and protein products like milk, soybean, and egg (Lionetti et al., 2015; Dadvar et al. 2018). It is also imperative to use gluten substitutes like proteins and hydrocolloids and enzymes like transglutaminase and glucose oxidase to establish latitudinal connections and improve the texture of gluten free products (Lopez et al., 204; Palabiyik et al., 2016). To replace wheat flour with gluten free products, we need other flour sources like corn, potato, and rice. Rice is one of the main foods for one half of the world population with desirable specifications like good protein content, easy digestion, pleasant taste, low sodium, fat, and fiber content, high carbohydrate content, ease of digestion, and hypoallergic properties (Pongjaruvat et al., 2014). Given these specifications, lack of gluten ingredient, and reasonable price, rice flour is suitable for patients with coeliac, infant’s food, and puddings (Gujral et al., 2003).