Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia (USM), Gelugor, Malaysia.
Department of Food Science and Technology, Federal University of Technology Owerri (FUTO), Owerri, Nigeria.
J Sci Food Agric. 2021 Jul;101(9):3732-3741. doi: 10.1002/jsfa.11004. Epub 2020 Dec 26.
Rice flour does not contain gluten and lacks cohesion and extensibility, which is responsible for the poor texture of rice noodles. Different technologies have been used to mitigate this challenge, including hydrothermal treatments of rice flour, direct addition of protein in noodles, use of additives such as hydrocolloids and alginates, and microbial transglutaminase (MTG). Recently, the inclusion of soy protein isolate (SPI), MTG, and glucono-δ-lactone (GDL) in the rice noodles system yielded rice noodles with improved texture and more compact microstructure, hence the need to optimize the addition of SPI, MTG, and GDL to make quality rice noodles.
Numerical optimization showed that rice noodles prepared with SPI, 68.32 (g kg of rice flour), MTG, 5.06 (g kg of rice flour) and GDL, 5.0 (g kg of rice flour) gave the best response variables; hardness (53.19 N), springiness (0.76), chewiness (20.28 J), tensile strength (60.35 kPa), and cooking time (5.15 min). The pH, sensory, and microstructure results showed that the optimized rice noodles had a more compact microstructure with fewer hollows, optimum pH for MTG action, and overall sensory panelists also showed the highest preference for the optimized formulation, compared to other samples selected from the numerical optimization and desirability tests.
Optimization of the levels of SPI, MTG, and GDL yielded quality noodles with improved textural, mechanical, sensory, and microstructural properties. This was partly due to the favourable pH value of the optimized noodles that provided the most suitable conditions for MTG crosslinking and balanced electrostatic interaction of proteins. © 2020 Society of Chemical Industry.
米粉不含麸质，缺乏粘性和延展性，这导致了米粉质地较差。为了解决这个问题，已经采用了不同的技术，包括米粉的湿热处理、面条中直接添加蛋白质、使用胶体和海藻酸盐等添加剂以及微生物转谷氨酰胺酶（MTG）。最近，在米粉体系中加入大豆分离蛋白（SPI）、MTG 和葡萄糖酸-δ-内酯（GDL），使米粉的质地和更紧凑的微观结构得到改善，因此需要优化 SPI、MTG 和 GDL 的添加量，以生产出高质量的米粉。
数值优化表明，在米粉中添加 SPI（68.32 g/kg 米粉）、MTG（5.06 g/kg 米粉）和 GDL（5.0 g/kg 米粉）可获得最佳的响应变量；硬度（53.19 N）、弹性（0.76）、咀嚼性（20.28 J）、拉伸强度（60.35 kPa）和蒸煮时间（5.15 min）。pH 值、感官和微观结构结果表明，优化后的米粉具有更紧凑的微观结构，空洞较少，具有最适合 MTG 作用的 pH 值，并且总体上感官评价小组也对优化配方表现出最高的偏好，与从数值优化和可接受性测试中选择的其他样品相比。
优化 SPI、MTG 和 GDL 的水平可生产出具有改善的质构、力学、感官和微观结构特性的优质面条。这部分是由于优化面条的 pH 值有利，为 MTG 交联和蛋白质的平衡静电相互作用提供了最合适的条件。
