Effect of transglutaminase on the quality and protein characteristics of aleurone-riched fine dried noodles

Abstract

The dietary intake of aleurone is beneficial to health, but higher aleurone supplementation is not conducive to wheat flour processing. Transglutaminase has been widely recognized for the positive role in improving the quality of wheat flour products. In the study, protein aggregation behavior and quality of aleurone-riched fine dried noodles were evaluated to explain the effect of transglutaminase on quality and protein characteristics of aleurone-riched fine dried noodles, so as to expand the utilization of wheat by-products and the production of nutrient-riched noodles. The results showed that the aleurone-riched fine dried noodles containing 1.0% TGase had the best texture properties, less cooking loss, and better sensory performance, and noodles had a tighter binding structure. Moreover, transglutaminase could inhibit the extraction of SDS soluble protein in aleurin-riched dried noodles, promoting the transformation of free sulfhydryl group to disulfide bond. Meanwhile, the protein of the aleurin-riched fine dried noodles had a higher proportion of β-sheets, the thermal stability is improved. However, a large amount of TGase can still lead to the poor quality of noodles. Therefore, the addition of 1.0% transglutaminase has a positive effect on the quality of aleurone-riched fine dried noodles through covalent interaction.