Transglutaminase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modifications

► We investigated transglutaminase polymerisation of brown rice proteins in the flour and in the isolated protein fractions. ► Glutelin complexes polymerise into new supramolecular structures, while albumins and globulins are only slightly affected. ► The major glutelin subunits are primary substrates for the cross-linking reaction. ► The newly formed supramolecular complexes are the result of covalent bonds as well as strong hydrophobic interactions. ► The newly formed complexes and interactions explain in molecular terms the improved textural quality of brown rice breads.