Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures

Abstract

Although, transglutaminase was practically used in the production of noodles and pasta in Japan, but there is little academic and industrial knowledge concerning its utilization in the pasta or noodles. Moreover, long shelf-life noodle/pasta products have become popular in the Japanese market and in the emergency conditions like as floods or earthquake, but they can be stored for at least 5 months by applying heat treatment at 95C. Here, high amylose corn starch as a resistant starch, wheat flour, and microbial transglutaminase (MTGase) were selected as the main components in the composite gel (CG) systems to elucidate the effects of MTGase and Hylon on the texture, microstructure, and pasting behavior of CGs at high temperatures to produce long-life noodle/pasta products (about 2 years) through retort processing.