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A recent study conducted by the Science University of Malaysia explores the use of gel microparticles made from fish gelatine and the microbial transglutaminase enzyme (mTGA) as a thickener for texture-modified food. The researchers found that the size of the gel microparticles increased with higher enzyme concentrations, and increasing mTGA concentration resulted in higher values for various texture parameters. The study concluded that gel microparticles created with 0.7% mTGA showed promising results as a thickener for texture-modified food, which could benefit individuals with swallowing difficulties. The research was supported by the Ministry of Higher Education Malaysia. [Extracted from the article]

A recent study conducted by the Science University of Malaysia aimed to improve the texture and cooking time of rice flour noodles. The researchers used a combination of microbial transglutaminase (MTG) and glucono-S-lactone (GDL) to enhance the structure of the noodles. The study found that the noodles treated with superheated steam (SHS) had improved cooking quality, likely due to the formation of larger and evenly spread pores that promoted faster gelatinization of starch. Overall, the findings suggest that the combined treatment can produce noodles with enhanced textural properties and reduced cooking time. [Extracted from the article]