Title:Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review
VOLUME: 11 ISSUE: 3
Author(s):Warsono El Kiyat*, Alvin Christopher, Angelina Rianti and Rizfi F. Pari
Affiliation:Graduate Institute of Biochemical Sciences, College of Life Science, National Taiwan University, Taipei, Department of Nutrition and Food Technology, Faculty of Life Sciences, Surya University, Tangerang, Department of Nutrition and Food Technology, Faculty of Life Sciences, Surya University, Tangerang, Biotechnology Study Program, Multidisciplinary Graduate Program, Agricultural University, Bogor
Keywords:Cassava flour, transglutaminase, wet noodle, cassava-based wet noodle, quality, shelf life.
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.
