Microbial Transglutaminase in Noodle and Pasta Processing

Seyed Mohammad Taghi Gharibzahedi*, Shima Yousefi, Ioannis S. Chronakis

*Corresponding author for this work

Research output: Contribution to journalReviewResearchpeer-review

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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 products with the low- or high-protein flour. Compared with the control samples, the MTGase-supplemented products indicate slower digestion rates and better sensory and cooking properties without any remarkable color instability.
Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
Volume59
Issue number2
Pages (from-to)313-327
ISSN1040-8398
DOIs
Publication statusPublished - 2018

Keywords

  • Gluten-free
  • Noodle dough
  • Quality
  • Spaghetti
  • Texture
  • Transglutaminase

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