Effects of transglutaminase on qualities of buckwheat noodles

Authors

WEI Xiaoming, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
GUO Xiaona, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHU Kexue, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
PENG Wei, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHOU Huiming, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

Addition of transglutaminase (TG) was used to improve the quality of buckwheat noodles. The effect of TG on the water absorption, cooking loss, texture properties and microstructure of buckwheat noodles was investigated, as well as protein polymerization and the mechanism impacting on the quality of noodles by SDS—PAGE and SE—HPLC. The results indicated that addition of TG significantly (P < 0.05) decreased the water absorption and cooking loss of noodles, increased the hardness and tensile force. When adding 0.01% TG, the lowest cooking loss of buckwheat noodles was obtained. In addition, with the increase of TG, RVA viscosity properties of buckwheat noodle flour increased except for breakdown. Furthermore, an obvious decrease in the intensity of the protein bands with lower molecular weight was observed in SDS—PAGE patterns and the SDS extractable protein decreased, which demonstrated that TG promoted the protein cross-linking in the buckwheat noodles. And a tight and continuous protein network was observed by CLSM, which made the starch granules be well embedded in it and thus impacted the quality of buckwheat noodles.

Publication Date

3-28-2016

First Page

188

Last Page

192

DOI

10.13652/j.issn.1003-5788.2016.03.041

Recommended Citation

Xiaoming, WEI; Xiaona, GUO; Kexue, ZHU; Wei, PENG; and Huiming, ZHOU (2016) "Effects of transglutaminase on qualities of buckwheat noodles," Food and Machinery: Vol. 32: Iss. 3, Article 41.
DOI: 10.13652/j.issn.1003-5788.2016.03.041
Available at: https://www.ifoodmm.cn/journal/vol32/iss3/41

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