Microbial transglutaminase in noodle and pasta processing

Critical Reviews in Food Science and Nutrition
Seyed Mohammad Taghi GharibzahediIoannis S Chronakis

Abstract

Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The development of fortified-formulations for noodles and pasta products based on microbial transglutaminase (MTGase) can guarantee the shelf life extension with minimum quality losses. The current review focuses on recent trends and future prospects of MTGase utilization in the structural matrix of noodles and pasta products and represents the quality changes of cooking loss, texture, microstructure, color and sensory attributes of the MTGase-incorporated products. Digestibility, nutritional and health aspects of the MTGase-enriched formulations are also reviewed with a vision toward physical functions and safety outcomes of MTGases isolated from new microbial sources. The high potential of MTGase in developing commercial noodles and pasta products is successfully demonstrated. MTGase by modifying the crystallinity or molecular structure via covalent crosslinks between protein molecules strengthens the doughs stability and the textural characteristics of final produ...Continue Reading

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Citations

Sep 30, 2019·Journal of Dairy Science·A G D'AlessandroM Faccia
Nov 20, 2019·Journal of Food Science and Technology·Hilal IslerogluMehmet Tokatli
Apr 25, 2020·Journal of Food Science and Technology·Hanndson Araujo SilvaRennan de Gusmão
Dec 11, 2020·Journal of the Science of Food and Agriculture·Moses OjukwuAzhar M Easa
Mar 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Seyed Mohammad Taghi GharibzahediShahin Roohinejad

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Methods Mentioned

BETA
enzymatic treatments
deamidation
ELISA

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