Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wee, May Sui Mei, Jeyakumar Henry, Christiani
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963939/ https://www.ncbi.nlm.nih.gov/pubmed/31766681 http://dx.doi.org/10.3390/foods8120607

Ejemplares similares

The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles
por: Kang, Min Jeong, et al.
Publicado: (2021)

Effect of high‐amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM
por: Mojarrad, Lida Shahsavani, et al.
Publicado: (2018)

Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread
por: Chusak, Charoonsri, et al.
Publicado: (2018)

Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts
por: Wang, Ruibin, et al.
Publicado: (2022)

The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles
por: Zhang, Qian, et al.
Publicado: (2021)

The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles
por: Cai, Mengdi, et al.
Publicado: (2022)

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough
por: Han, Jiahui, et al.
Publicado: (2022)

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles
por: Xue, Chaoqiang, et al.
Publicado: (2022)

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia
por: Grace, Ng C. F., et al.
Publicado: (2020)

Effect of different starch acetates on the quality characteristics of frozen cooked noodles
por: Zhang, Kangyi, et al.
Publicado: (2022)

Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles
por: Chen, Hui, et al.
Publicado: (2021)

Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties
por: Lu, Xue, et al.
Publicado: (2022)

Preparation of Natural Food-Grade Core-Shell Starch/Zein Microparticles by Antisolvent Exchange and Transglutaminase Crosslinking for Reduced Digestion of Starch
por: Wang, Chaofan, et al.
Publicado: (2022)

Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles
por: Zang, Peng, et al.
Publicado: (2022)

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles
por: Wang, Jin, et al.
Publicado: (2022)

Calcium ion regulation of sodium alginate in pure buckwheat noodles shown by in vitro simulated digestion
por: Wang, Hongyan, et al.
Publicado: (2023)

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles
por: Hu, Weiwei, et al.
Publicado: (2022)

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles
por: Pokharel, Anju, et al.
Publicado: (2023)

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread
por: Cao, Hongwei, et al.
Publicado: (2022)

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles
por: Sun, Kai-Nong, et al.
Publicado: (2019)

Effect of three natural antioxidants on the structure and physicochemical properties of sweet potato starch noodles
por: Guo, Weiyun, et al.
Publicado: (2022)

Combining e-nose and e-tongue for improved recognition of instant starch noodles seasonings
por: Ma, Rong, et al.
Publicado: (2023)

Are Asian foods as “fattening” as western-styled fast foods?
por: Henry, Christiani Jeyakumar, et al.
Publicado: (2019)

In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran
por: Onipe, Oluwatoyin O., et al.
Publicado: (2020)

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread
por: Rocchetti, Gabriele, et al.
Publicado: (2021)

Effect of characteristics of different wheat flours on the quality of fermented hollow noodles
por: Xiong, Xiaoqing, et al.
Publicado: (2021)

Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles
por: Zhang, Lifan, et al.
Publicado: (2022)

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles
por: Cao, Geng, et al.
Publicado: (2023)

The noodle defense
por: Swanson, Joel A.
Publicado: (2013)

Noodles and Newspapers
Publicado: (1891)

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta
por: Desai, Ajay S., et al.
Publicado: (2019)

Effects of Blends of Low-Protein Winter Wheat Flour and Barley Byproducts on Quality Changes in Noodles
por: Lee, Na-Young
Publicado: (2016)

In-vitro starch hydrolysis of chitosan incorporating whey protein and wheat starch composite gels
por: Yang, Natasha, et al.
Publicado: (2017)

Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
por: Han, Xiao-Miao, et al.
Publicado: (2021)

Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae)
por: Kim, Youngmin, et al.
Publicado: (2021)

Glycaemic responses to liquid food supplements among three Asian ethnic groups
por: Tey, Siew Ling, et al.
Publicado: (2015)

Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels
por: Zhang, Haowei, et al.
Publicado: (2023)

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
por: Ma, Yanrong, et al.
Publicado: (2022)

Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin
por: Huang, Da-Wei, et al.
Publicado: (2021)

Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles
por: Yang, Wen, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_m04dvvgg5vllhqrcdfbr409dm3