Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles

Qing Wang; Chunmin Guan; Lijuan Luo; Fan Qiao; Xiongzi Xiang; Qinlu Lin; Chun Liu

doi:10.1515/ijfe-2024-0213

Article

Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles

Qing Wang , Chunmin Guan , Lijuan Luo , Fan Qiao , Xiongzi Xiang , Qinlu Lin and Chun Liu

Published/Copyright: December 20, 2024

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From the journal International Journal of Food Engineering Volume 21 Issue 2

Abstract

In this study, rice noodles were developed with the goal of improving texture, cooking quality, sensory attributes, and reducing glycemic impact by adding transglutaminase (TG), soybean protein isolate (SPI), and konjac glucomannan (KGM) to indica rice flour using a single-screw extruder. Compared to the control group without these additives, the textural analysis results showed that the addition of 0.5 % TG, 0.5 % KGM, and 3 % SPI significantly improved chewiness. For cooking and sensory quality, this formulation exhibited the lowest cooking loss rate (CLR), a reduced iodine blue value, the highest water absorption rate (WAR), and superior overall acceptability in comparison to the control. In terms of color properties, this group showed a 1.66 % increase in L* (lightness) and a 0.78 % decrease in a* (red-green value) compared to the control. Furthermore, the in vitro digestion results revealed a decrease of 3.87 % in estimated glycemic index (eGI) and an 8.03 % reduction in glycemic load (GL) for the 0.5 % TG + 0.5 % KGM + 3 % SPI group relative to the control. This study demonstrates the potential to enhance rice noodle quality while lowering glycemic impact.

Keywords: soybean protein isolate (SPI); transglutaminase (TG); konjac glucomannan (KGM); dry rice noodles; cooking and eating quality; glycemic index (GI)

Corresponding author: Chun Liu, National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China, E-mail: chunliu@csuft.edu.cn

Qing Wang and Chunmin Guan these authors contributed to the work equally and should be regarded as co-first authors.

Funding source: Science and Technology Innovation Program of Hunan Province

Award Identifier / Grant number: No. 2023ZJ1070

Research ethics: Not applicable.
Informed consent: Not applicable.
Author contributions: Individual contributions from authors to this manuscript were as follows. Qing Wang: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Validation, Writing-original draft, Writing-review & editing. Chunmin Guan: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Validation, Writing-original draft, Writing-review & editing. Lijuan Luo: Investigation, Methodology, Validation, Writing-review & editing. Fan Qiao: Investigation, Methodology, Validation, Writing-review & editing. Xiongzi Xiang: Investigation, Methodology, Validation, Writing-review & editing. Qinlu Lin: Investigation, Methodology, Validation, Writing-review & editing. Chun Liu: Investigation, Methodology, Validation, Writing-review & editing, Project administration, Funding acquisition.
Use of Large Language Models, AI and Machine Learning Tools: None declared.
Conflict of interest: The authors declare no competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Research funding: This research was supported by grants from Science and Technology Innovation Program of Hunan Province (No. 2023ZJ1070), the Natural Science Foundation of Hunan Province (No. 2023JJ30997), and the Scientific Research Project of Central South University of Forestry and Technology (No. 2022ZK3042).
Data availability: The data that has been used is confidential.

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Supplementary Material

This article contains supplementary material (https://doi.org/10.1515/ijfe-2024-0213).

Received: 2024-09-19

Accepted: 2024-11-17

Published Online: 2024-12-20

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Supplementary Material

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Keywords for this article

soybean protein isolate (SPI); transglutaminase (TG); konjac glucomannan (KGM); dry rice noodles; cooking and eating quality; glycemic index (GI)