THE POTENTIAL APPLICATION OF INCORPORATING MICROBIAL TRANSGLUTAMINASE INTO INSTANT NOODLE FORMULATIONS

摘要

Instant noodles are usually produced with medium to high protein flour since low protein flour produces relatively soft texture of instant noodle particularly when overcooked. Microbial transglutaminase (mTGase, EC 2.3.2.13) catalyzes cross-linking between various food proteins and has been applied to wheat-based products resulting in enhanced strength and texture (Motoki and Seg uro 1998). The enzyme is now widely approved around the world for use in food production. There have recently been reportsof the application of mTGase in cereal food products including bread (Autio et al, 2005; Basman et al, 2002) as well as dried white salted noodles (Wu and Corke 2005).