Abstract
Chinese noodle was manufactured from wheat flour (protein content 11%) in the presence of microbial transglutaminase (MTGase). Effect of MTGase was evaluated by evaluating breaking strength of MTGase-treated noodles with and without pickling in vinegar or retorting. Scanning electron microscopy (SEM) was employed to observe microstructure of the noodles. In both pickled and retorted noodles, breaking strength increased correspondingly with MTGase concentration. After boiling, the breaking strength of MTGase treated noodles was higher than that of the control noodle. SEM investigation indicated that protein network became stronger by the MTGase treatment. These results suggest that physical properties of Chinese noodles could be improved through the formation of ε-(γ-glutamyl) lysine by MTGase.
