The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles
- 주제(키워드) whole wheat dough , transglutaminase , refrigerated storage , water extractable arabinoxylan , noodles
- 주제(기타) Food Science & Technology
- 설명문(일반) [Kang, Min Jeong; Kim, Sang Sook] Korea Food Res Inst, Div Strateg Food Technol Res, Wanju Gun 55365, South Korea; [Chung, Seo-Jin] Ewha Womans Univ, Dept Food & Nutr, Seoul 03760, South Korea
- 등재 SCIE, SCOPUS
- 발행기관 MDPI
- 발행년도 2021
- URI http://www.dcollection.net/handler/ewha/000000182314
- 본문언어 영어
- Published As http://dx.doi.org/10.3390/foods10071675
초록/요약
This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days). The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent viscosity (AV) of water extractable arabinoxylan (WEAX) from refrigerated WWDs were analysed. The WEAX yield and FA tended to increase with refrigerated storage, while the Mw decreased. WEAX FA of from WWD with TG tended to be smaller than the control during refrigeration. The AV for all WEAXs gradually decreased during refrigeration. The TG concentration effects on WWD resistance to extension and extensibility and the WWN cooking properties and texture profile analysis (TPA) were studied. The water absorption and swelling index tended to decrease in WWNs with TG depending on refrigeration time compared to the control samples. The TPA results showed that WWNs with TG were significantly harder than the control after two days of refrigeration. This study demonstrated that TG affected not only WWD composition but also WWN physical properties during refrigerated storage.
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