کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564928 1330954 2009 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles
چکیده انگلیسی

Soy protein isolate (SPI), microbial transglutaminase (MTGase) and ribose (R) were used to modify physical properties and in-vitro starch hydrolysis of yellow noodle. Four types of noodles were produced; noodles with SPI (SPI/C noodles), noodles with SPI and ribose (SPI/R noodles), noodles with SPI and microbial transglutaminase (SPI/MTGase noodles) and noodles with SPI, ribose and MTGase (SPI/R/MTGase noodles). γ-glutamyl-lysine bonds by MTGase and ribose-induced Maillard reaction within SPI were induced by incubating the noodles for 5 h at 40 °C followed by steaming for 30 min. Cooked noodles were assessed for physical properties such as pH, color, tensile strength and elasticity, and in-vitro hydrolysis index (HI) and estimated glycemic index (GI). SPI/R/MTGase and SPI/MTGase noodles exhibited significantly (P < 0.05) higher tensile strength and elasticity than SPI/R and SPI/C noodles. HI and GI were in the order; SPI/R/MTGase < SPI/MTGase < SPI/R < SPI/C noodles. Incorporation of SPI that was treated with MTGase and ribose may be useful for controlling the texture and starch hydrolysis of yellow noodles. These attributes may be due to the formation of γ-glutamyl-lysine bonds during incubation of SPI, and ribose-induced Maillard reaction during steaming of the noodles.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 42, Issue 1, 2009, Pages 174–179
نویسندگان
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