Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles.

Moses OjukwuChigozie OfoeduEng Keng SeowAzhar M Easa

Published in: Journal of the science of food and agriculture (2020)

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.

Keyphrases

celiac disease
microbial community
white matter
molecular dynamics simulations
protein protein
amino acid
quality improvement
binding protein