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<p>This study aimed to simultaneously improve the nutritional and cooking qualities of high-fiber rice noodles. Early indica rice flour was used to prepare three sample groups: a control, a group with 20% konjac glucomannan (KGM) added, and a group with the combined addition of 20% KGM, 8% soy protein isolate (SPI), and 0.4% transglutaminase (TG). The cooking, textural, sensory, and nutritional properties of these noodles were systematically evaluated. Results showed that the combined additives significantly reduced cooking loss (to 7.80%; a 2.71% reduction compared to the control) and breakage rate (to 2.70%; a 7.2% reduction), while improving elasticity (to 75.78%; a 21.04% increase) and sensory score (83.75). The composite additives enhanced the formation of a starch-protein gel network, inhibited starch granule swelling, and increased resistant starch (RS) content. Structural analysis via scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), and X-ray diffraction (XRD) revealed compacted microstructures and preserved A/B/V-type crystallinity. Rheological studies demonstrated superior elastic modulus (G’) and thermal stability compared to controls. Notably, the composite-treated noodles exhibited a low estimated glycemic index (eGI = 48.40; a 16.7 points reduction), attributable to retarded starch digestion and enhanced hydrogen bonding between starch and water, as indicated by Fourier transform infrared (FTIR) spectroscopy. This work provides a strategy for developing fiber-enriched, low-GI rice products through enzyme-mediated protein-polysaccharide interactions, offering health benefits for diabetes management.</p> Graphical Abstract <p></p>

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Transglutaminase-mediated synergy of soy protein isolate and konjac glucomannan: gelation and nutritional enhancement in high-fiber rice noodles

  • 期刊论文

  • 发表日期：

    2025年12月17日

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  • Yakun Song,
  • Chunmin Guan,
  • Weiling Mo,
  • Fan Qiao,
  • Yanyi Wu,
  • Chun Liu

摘要

This study aimed to simultaneously improve the nutritional and cooking qualities of high-fiber rice noodles. Early indica rice flour was used to prepare three sample groups: a control, a group with 20% konjac glucomannan (KGM) added, and a group with the combined addition of 20% KGM, 8% soy protein isolate (SPI), and 0.4% transglutaminase (TG). The cooking, textural, sensory, and nutritional properties of these noodles were systematically evaluated. Results showed that the combined additives significantly reduced cooking loss (to 7.80%; a 2.71% reduction compared to the control) and breakage rate (to 2.70%; a 7.2% reduction), while improving elasticity (to 75.78%; a 21.04% increase) and sensory score (83.75). The composite additives enhanced the formation of a starch-protein gel network, inhibited starch granule swelling, and increased resistant starch (RS) content. Structural analysis via scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), and X-ray diffraction (XRD) revealed compacted microstructures and preserved A/B/V-type crystallinity. Rheological studies demonstrated superior elastic modulus (G’) and thermal stability compared to controls. Notably, the composite-treated noodles exhibited a low estimated glycemic index (eGI = 48.40; a 16.7 points reduction), attributable to retarded starch digestion and enhanced hydrogen bonding between starch and water, as indicated by Fourier transform infrared (FTIR) spectroscopy. This work provides a strategy for developing fiber-enriched, low-GI rice products through enzyme-mediated protein-polysaccharide interactions, offering health benefits for diabetes management.

Graphical Abstract