Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles
Wheat noodles are a staple commonly consumed in Asia, but high intakes have been associated with type 2 diabetes due to its rapid starch digestibility. We hypothesised that protein network-binding via transglutaminase (TG) would form a stronger barrier encapsulating the starch granules to limit enzy...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/12/607 |
| _version_ | 1818150263942283264 |
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| author | May Sui Mei Wee Christiani Jeyakumar Henry |
| author_facet | May Sui Mei Wee Christiani Jeyakumar Henry |
| author_sort | May Sui Mei Wee |
| collection | DOAJ |
| description | Wheat noodles are a staple commonly consumed in Asia, but high intakes have been associated with type 2 diabetes due to its rapid starch digestibility. We hypothesised that protein network-binding via transglutaminase (TG) would form a stronger barrier encapsulating the starch granules to limit enzymatic access and digestion. The amount of glucose release decreased significantly with increasing TG concentration, with a reduction of approximately 16% with 2% TG after 120 min of digestion. The slower rate of glucose release during the first 60 min of digestion for 2% compared to 0% TG suggested impeded first stage enzymatic access rather than second stage starch hydrolysis into glucose. Upon increasing the TG concentration, confocal microscopy revealed a denser protein network with increased connectivity, supported by a decrease in protein solubility and gelatinisation enthalpy, and increased firmness and work of shear. Therefore, transglutaminase can potentially be used to reduce starch digestibility in wheat noodles via protein network-binding. |
| first_indexed | 2024-12-11T13:20:10Z |
| format | Article |
| id | doaj.art-b1be6876e5a74875a93e990d603518a9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T13:20:10Z |
| publishDate | 2019-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b1be6876e5a74875a93e990d603518a92022-12-22T01:05:52ZengMDPI AGFoods2304-81582019-11-0181260710.3390/foods8120607foods8120607Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat NoodlesMay Sui Mei Wee0Christiani Jeyakumar Henry1Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore 117599, SingaporeClinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore 117599, SingaporeWheat noodles are a staple commonly consumed in Asia, but high intakes have been associated with type 2 diabetes due to its rapid starch digestibility. We hypothesised that protein network-binding via transglutaminase (TG) would form a stronger barrier encapsulating the starch granules to limit enzymatic access and digestion. The amount of glucose release decreased significantly with increasing TG concentration, with a reduction of approximately 16% with 2% TG after 120 min of digestion. The slower rate of glucose release during the first 60 min of digestion for 2% compared to 0% TG suggested impeded first stage enzymatic access rather than second stage starch hydrolysis into glucose. Upon increasing the TG concentration, confocal microscopy revealed a denser protein network with increased connectivity, supported by a decrease in protein solubility and gelatinisation enthalpy, and increased firmness and work of shear. Therefore, transglutaminase can potentially be used to reduce starch digestibility in wheat noodles via protein network-binding.https://www.mdpi.com/2304-8158/8/12/607transglutaminasewheat noodlesstarch digestibilityglycaemiain-vitro digestion |
| spellingShingle | May Sui Mei Wee Christiani Jeyakumar Henry Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles Foods transglutaminase wheat noodles starch digestibility glycaemia in-vitro digestion |
| title | Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles |
| title_full | Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles |
| title_fullStr | Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles |
| title_full_unstemmed | Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles |
| title_short | Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles |
| title_sort | effects of transglutaminase on the protein network and in vitro starch digestibility of asian wheat noodles |
| topic | transglutaminase wheat noodles starch digestibility glycaemia in-vitro digestion |
| url | https://www.mdpi.com/2304-8158/8/12/607 |
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