Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles

• Main Authors: May Sui Mei Wee, Christiani Jeyakumar Henry
• Format: Article
• Language: English
• Published: MDPI AG 2019-11-01
• Series: Foods
• Subjects: transglutaminase; wheat noodles; starch digestibility; glycaemia; in-vitro digestion
• Online Access: https://www.mdpi.com/2304-8158/8/12/607

Wheat noodles are a staple commonly consumed in Asia, but high intakes have been associated with type 2 diabetes due to its rapid starch digestibility. We hypothesised that protein network-binding via transglutaminase (TG) would form a stronger barrier encapsulating the starch granules to limit enzymatic access and digestion. The amount of glucose release decreased significantly with increasing TG concentration, with a reduction of approximately 16% with 2% TG after 120 min of digestion. The slower rate of glucose release during the first 60 min of digestion for 2% compared to 0% TG suggested impeded first stage enzymatic access rather than second stage starch hydrolysis into glucose. Upon increasing the TG concentration, confocal microscopy revealed a denser protein network with increased connectivity, supported by a decrease in protein solubility and gelatinisation enthalpy, and increased firmness and work of shear. Therefore, transglutaminase can potentially be used to reduce starch digestibility in wheat noodles via protein network-binding.