Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles

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Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles
Title:
Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles
Other Titles:
Foods
Publication Date:
22 November 2019
Citation:
Wee, M. S. M., & Jeyakumar Henry, C. (2019). Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles. Foods, 8(12), 607.
Abstract:
Wheat noodles are a staple commonly consumed in Asia, but high intakes have been associated with type 2 diabetes due to its rapid starch digestibility. We hypothesised that protein network-binding via transglutaminase (TG) would form a stronger barrier encapsulating the starch granules to limit enzymatic access and digestion. The amount of glucose release decreased significantly with increasing TG concentration, with a reduction of approximately 16% with 2% TG after 120 min of digestion. The slower rate of glucose release during the first 60 min of digestion for 2% compared to 0% TG suggested impeded first stage enzymatic access rather than second stage starch hydrolysis into glucose. Upon increasing the TG concentration, confocal microscopy revealed a denser protein network with increased connectivity, supported by a decrease in protein solubility and gelatinisation enthalpy, and increased firmness and work of shear. Therefore, transglutaminase can potentially be used to reduce starch digestibility in wheat noodles via protein network-binding.
License type:
http://creativecommons.org/licenses/by/4.0/
Funding Info:
Biomedical Science Institute Industry Alignment Fund (Pre-positioning; IAF-PP) HBMS Domain; Food Structure Engineering for Nutrition and Health, Food Structure (H18/01/a0/B11)
Description:
ISSN:
2304-8158
2304-8158
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