Enzymatic Cross-Linking Transformations in Gluten-Free Sorghum Batters Using Microbial Transglutaminase

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 055–060

DOI: 10.46882/2026/AFST/000249

Article Type: Original Research Paper

Title: Enzymatic Cross-Linking Transformations in Gluten-Free Sorghum Batters Using Microbial Transglutaminase

Names of Authors: Carlos Silva¹, Lucia Rossi²

Authors’ Affiliations: ¹Department of Food Engineering, Federal University of Minas Gerais, Belo Horizonte, Brazil; ²Food Safety Infrastructure Lab, University of Rome, Rome, Italy

Abstract: Abstract: Sorghum flour lacks viscoelastic storage networks, which often compromises gas retention and structural elasticity during bread baking operations. This paper details the structural modifications of non-wheat dough matrices processed with microbial transglutaminase (TGase) enzyme tiers (0.5 to 2.5 U/g protein) combined with egg-white albumin. The structural network formations were quantified using dynamic rheological assessments and protein solubility testing loops. The structural tests demonstrate that adding 1.5 U/g of TGase optimized batter elasticity, raising storage modulus (G') indexes by 52.4% while minimizing phase angle shifts. Electrophoretic mapping confirmed the creation of high-molecular-weight polymer matrices generated through cross-linking covalent steps between kafirin and albumin groupings. Baking trials using the optimized batter layouts showed a 31.5% decrease in crumb firmness metrics alongside improved loaf volume. This enzymatic transformation provides a natural processing method to build structural stability in alternative grain products without using synthetic chemical gums.

Keywords: Sorghum Batter, Transglutaminase, Enzymatic Cross-Linking, Viscoelastic Properties, Rheological Analysis, Gluten-Free Baking

Manuscript Timeline: Received: April 10, 2026; Revised: June 15, 2026; Accepted: July 22, 2026; Published: August 19, 2026

Citation: Silva, C., & Rossi, L. (2026). Enzymatic Cross-Linking Transformations in Gluten-Free Sorghum Batters Using Microbial Transglutaminase. Advances in Food Science and Technology, 14(8), 055–060. DOI: 10.46882/2026/AFST/000249

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