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Article: Quality of dried white salted noodles affected by microbial transglutaminase

TitleQuality of dried white salted noodles affected by microbial transglutaminase
Authors
KeywordsDried white salted noodles
Microbial transglutaminase (MTGase)
Rheological properties
Scanning electron microscopy (SEM)
Textural properties
Issue Date2005
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Citation
Journal Of The Science Of Food And Agriculture, 2005, v. 85 n. 15, p. 2587-2594 How to Cite?
AbstractTo examine the potential application of microbial transglutaminase (MTGase) in oriental noodle making, the effects of various MTGase addition levels on the rheological, textural and structural properties of noodles were investigated using good quality ('Red Bicycle') and poor quality ('Sandow') wheat flours. Addition of MTGase at 5-20 g kg -1 levels, but not at 1 g kg -1 level, to the two different wheat flours decreased rapid visco-analyser (RVA) parameters of hot paste viscosity and final viscosity while increasing breakdown. For fresh white salted noodle dough sheets, the storage modulus (G′) and loss modulus (G″) increased significantly at 1 g kg -1 MTGase addition for both types of flour, but there was no clear trend with higher levels of MTGase. For dried white salted noodles, textural parameters (tensile force, hardness and gumminess) generally increased, cooking loss was little affected and the yield of the cooked noodle was significantly decreased by MTGase. Color was slightly adversely affected. Scanning electron microscopy (SEM) results indicated that physical properties of dry noodles were improved through the formation of cross-links [ε-(γ-glutamyl)lysine] by MTGase. © 2005 Society of Chemical Industry.
Persistent Identifierhttp://hdl.handle.net/10722/68369
ISSN
2015 Impact Factor: 2.076
2015 SCImago Journal Rankings: 0.822
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorWu, Jen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:04:00Z-
dc.date.available2010-09-06T06:04:00Z-
dc.date.issued2005en_HK
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2005, v. 85 n. 15, p. 2587-2594en_HK
dc.identifier.issn0022-5142en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68369-
dc.description.abstractTo examine the potential application of microbial transglutaminase (MTGase) in oriental noodle making, the effects of various MTGase addition levels on the rheological, textural and structural properties of noodles were investigated using good quality ('Red Bicycle') and poor quality ('Sandow') wheat flours. Addition of MTGase at 5-20 g kg -1 levels, but not at 1 g kg -1 level, to the two different wheat flours decreased rapid visco-analyser (RVA) parameters of hot paste viscosity and final viscosity while increasing breakdown. For fresh white salted noodle dough sheets, the storage modulus (G′) and loss modulus (G″) increased significantly at 1 g kg -1 MTGase addition for both types of flour, but there was no clear trend with higher levels of MTGase. For dried white salted noodles, textural parameters (tensile force, hardness and gumminess) generally increased, cooking loss was little affected and the yield of the cooked noodle was significantly decreased by MTGase. Color was slightly adversely affected. Scanning electron microscopy (SEM) results indicated that physical properties of dry noodles were improved through the formation of cross-links [ε-(γ-glutamyl)lysine] by MTGase. © 2005 Society of Chemical Industry.en_HK
dc.languageengen_HK
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_HK
dc.relation.ispartofJournal of the Science of Food and Agricultureen_HK
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.en_HK
dc.subjectDried white salted noodlesen_HK
dc.subjectMicrobial transglutaminase (MTGase)en_HK
dc.subjectRheological propertiesen_HK
dc.subjectScanning electron microscopy (SEM)en_HK
dc.subjectTextural propertiesen_HK
dc.titleQuality of dried white salted noodles affected by microbial transglutaminaseen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-5142&volume=85&spage=2587&epage=2594&date=2005&atitle=Quality+of+dried+white+salted+noodles+affected+by+microbial+transglutaminaseen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/jsfa.2311en_HK
dc.identifier.scopuseid_2-s2.0-29844457552en_HK
dc.identifier.hkuros121689en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-29844457552&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume85en_HK
dc.identifier.issue15en_HK
dc.identifier.spage2587en_HK
dc.identifier.epage2594en_HK
dc.identifier.isiWOS:000233342700012-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridWu, J=7409251457en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.citeulike373289-

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