Improving the Breaking Properties and Oil Absorption of Breadcrumbs by Microbial Transglutaminase

• YAMAZAKI Katsutoshi

  Research and Development Laboratories, Ahjikan. Co. Inc.

• NARUTO Yasushi

  Food Product Development Center, Ajinomoto Co. Inc.

• NAKAMURA Hideyuki

  Food Product Development Center, Ajinomoto Co. Inc.

• TAKAHASHI Koji

  Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology

抄録

Microbial transglutaminase (MTG) was applied to improve the breaking properties and oil absorption of breadcrumbs made from bread prepared with added MTG (0.85-3.34U/gram of protein). The specific volume of the bread and such sensory attributes as softness, moistness, and form stability increased with added MTG except for the highest addition, corresponding to the development of an ε-(γ-Glu)Lys (G-L) bond indicative of an increased G-L content and polymerized proteinaceous components. The fried breadcrumbs containing MTG showed increased breaking strength and distance, corresponding well to the increased crispness and total acceptability from the sensory evaluation. The absorbed oil content of the fried breadcrumbs was significantly decreased with increasing added amount of MTG. The combined use of a low-level addition of MTG and such texture modifiers as wheat gluten, soybean-curd refuse, and alginic acid resulted in a further effective decrease in the absorbed oil content.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 13 (1), 28-34, 2007

  公益社団法人 日本食品科学工学会

キーワード

• breadcrumb
• improvement with transglutaminase
• oil absorption
• crispness
• physical property

詳細情報

• CRID: 1390001204455591808
• NII論文ID: 10018852246
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.13.28
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/13/1/13_1_28/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可