Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles
Abstract
:1. Introduction
2. Materials and Methods
2.1. Noodles Preparation
2.2. Confocal Scanning Laser Microscopy (CSLM)
2.3. Protein Solubility
2.4. Differential Scanning Calorimetry (DSC)
2.5. Water Absorption
2.6. Texture Analysis
2.7. In Vitro Digestion
2.8. Statistical and Mathematical Analysis
3. Results
3.1. Microstructure (CSLM)
3.2. Protein Solubility
3.3. Thermal Properties (DSC)
3.4. Textural Properties
3.5. Water Absorption
3.6. In Vitro Digestion (Glucose Release)
4. Discussion and Conclusions
Author Contributions
Acknowledgments
Conflicts of Interest
References
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TG Concentration (%) | Onset Temperature, To (°C) | Peak Temperature, Tp (°C) | End Temperature, Te (°C) | Enthalpy of Gelatinisation, ΔH (J/g) |
---|---|---|---|---|
0 | 57.1 ± 0.2 | 65.7 ± 0.9 | 72.4 ± 1.0 | 3.4 ± 0.2 |
0.5 | 56.7 ± 0.4 | 65.9 ± 0.2 | 72.8 ± 0.6 | 4.8 ± 0.7 |
1.0 | 58.6 ± 3.6 | 66.3 ± 1.6 | 73.6 ± 1.5 | 5.4 ± 1.1 |
1.5 | 58.1 ± 0.9 | 65.4 ± 0.1 | 72.7 ± 9.2 | 4.9 ± 0.9 |
2.0 | 60.0 ± 2.1 | 66.0 ± 1.1 | 73.5 ± 0.6 | 4.8 ± 0.6 |
TG Concentration (%) | Water Absorption (%) |
---|---|
0 | 87.3 ± 9.4 |
0.5 | 93.8 ± 2.7 |
1.0 | 90.0 ± 1.7 |
1.5 | 89.7 ± 4.6 |
2.0 | 91.1 ± 2.0 |
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Wee, M.S.M.; Jeyakumar Henry, C. Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles. Foods 2019, 8, 607. https://doi.org/10.3390/foods8120607
Wee MSM, Jeyakumar Henry C. Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles. Foods. 2019; 8(12):607. https://doi.org/10.3390/foods8120607
Chicago/Turabian StyleWee, May Sui Mei, and Christiani Jeyakumar Henry. 2019. "Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles" Foods 8, no. 12: 607. https://doi.org/10.3390/foods8120607