Effects of egg white protein with and without transglutaminase on the structural and physicochemical properties of heat-moisture-treated rice flour-based pasta

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Author list: Raherison, A.R.; Laohakunjit, N.; Uthairatanakij, A.; Vongsawasdi, P.; Kaisangsri, N.; Selamassakul, O.; Kaprasob, R.

Publisher: Wiley

Publication year: 2025

Journal: Journal of the Science of Food and Agriculture (0022-5142)

ISSN: 0022-5142

eISSN: 1097-0010

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-105020749473&doi=10.1002%2Fjsfa.70286&partnerID=40&md5=b67b004e863e8d1da8eef80613376817

Languages: English-Great Britain (EN-GB)

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Abstract

BACKGROUND: Gluten-free (GF) pasta alternatives are frequently limited in variety, availability, and physicochemical qualities when compared with wheat pasta. Egg white protein (EWP) serves as a nutritional and texturizing agent but its role in modulating the structural and functional properties of heat-moisture-treated (HMT) rice-flour based GF pasta remains underexplored. This study aimed to investigate the effects of EWP (2.5%, 5%, 7.5%, and 10%), with and without transglutaminase (TG) (0% and 1%) on the quality of HMT rice-flour-based pasta. RESULTS: The incorporation of egg white protein (with or without TG) restructured the protein-starch matrix, increasing optimal cooking time, water absorption, and swelling index. The EWP-enriched formulation increased firmness and chewiness to wheat-like levels while lowering cooking loss (CL) to less than 8% (threshold for ‘good quality’ pasta). At 10%, EWP (with or without TG) in the formulation enabled rice pasta to qualify as a protein source under EU regulations with reduced starch digestibility. Microstructurally, EWP with and without TG reduced starch crystallinity but promoted β-sheet network formation. Although TG reinforced the rice-EWP matrix by creating a denser network and delaying starch digestion, the overall pasta properties of EWP with TG remained similar to those without TG, with only minor differences. CONCLUSION: Overall, this study shows that EWP (with or without TG) can successfully improve HMT rice flour-based pasta, resulting in a wheat-like texture, low CL, and slower starch digestion. These findings support the scalable production of nutritionally enhanced GF pasta, particularly for gluten-sensitive and health-conscious consumers. © 2025 Society of Chemical Industry. © 2025 Society of Chemical Industry.

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