Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review

Author:

Kiyat Warsono El1,Christopher Alvin2,Rianti Angelina2,Pari Rizfi F.3

Affiliation:

1. Graduate Institute of Biochemical Sciences, College of Life Science, National Taiwan University, Taipei, Taiwan

2. Department of Nutrition and Food Technology, Faculty of Life Sciences, Surya University, Tangerang, Indonesia

3. Biotechnology Study Program, Multidisciplinary Graduate Program, Agricultural University, Bogor, Indonesia

Abstract

Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves its texture and color. In addition, this effect gives better palatability for wet noodle. This enzyme can increase the shelf life of wet noodles and safe for our health. The present study demonstrates with patent and literature data the potential of MTGase in noodles based on cassava flour.

Publisher

Bentham Science Publishers Ltd.

Subject

General Medicine

Reference47 articles.

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2. Stanislaus O.O.; Processing of fresh cassava tubers into instant noodle foodBachelor’s Thesis, University of Benin, Benin City, Nigeria, November 2014

3. Maforimbo E.; Skurray G.; Uthayakumaran S.; Wrigley C.; Incorporation of soy proteins into the wheat-gluten matrix during dough mixing. J Cereal Sci 2008,47(2),380-385

4. Abidin A.; Devi C.; Adeline A.; Development of wet noodles based on cassava flour. J Eng Technol Sci 2013,45(1),97-111

5. Haiqin L.; Lichao Z.; Caifeng X.; Gubi, Kai, L., Fangxue, H.,Dongmei, L., Yihua, L. Cassava gluten-free bread and preparing method thereof China. CN105994493A2016

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