Recently, screening of transglutaminase (TGase) treatment on several gluten-free cereals
revealed significant improvements on the baking performances of buckwheat flour by
promoting protein networks. In this study, the impact of TGase on the protein fractions of
buckwheat flour was investigated in order to better understand the activity and specificity of
the enzyme. Albumin, globulin, prolamin and glutelin fractions were extracted from the flour
and incubated with TGase. Capillary electrophoresis, two dimensional (2D) gel …