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Microbial transglutaminase in noodle and pasta processing.
Seyed Mohammad Taghi Gharibzahedi1, Shima Yousefi2, Ioannis S Chronakis3
1a Young Researchers and Elites Club, Science and Research Branch , Islamic Azad University , Tehran , Iran.
Critical Reviews in Food Science and Nutrition
|September 1, 2017
Summary
Microbial transglutaminase (MTGase) enhances noodles and pasta quality by improving texture and shelf life. This enzyme strengthens doughs, leading to better cooking properties and slower digestion in fortified products.
Area of Science:
- Food Science
- Biotechnology
- Enzymology
Background:
- Growing global consumption of noodles and pasta necessitates quality improvement.
- Microbial transglutaminase (MTGase) offers potential for enhancing product formulation and quality.
Purpose of the Study:
- To review trends and prospects of MTGase in noodles and pasta.
- To analyze MTGase effects on product quality, digestibility, and health aspects.
Main Methods:
- Review of scientific literature on MTGase applications in pasta and noodle matrices.
- Analysis of changes in cooking loss, texture, microstructure, color, and sensory attributes.
- Evaluation of digestibility and nutritional aspects of MTGase-enriched products.
Main Results:
- MTGase strengthens dough stability and improves textural characteristics through protein crosslinking.
- MTGase-supplemented products exhibit slower digestion rates.
- Enhanced sensory and cooking properties observed with minimal color instability.
Conclusions:
- MTGase demonstrates high potential for developing commercial noodles and pasta.
- MTGase improves shelf life and quality with minimal quality loss.
- Further research into novel microbial sources for MTGase is recommended.
