Mimicking al-dente pasta texture using transglutaminase
This solution leverages transglutaminase to modify gluten, replicating the al-dente texture of durum pasta through enhanced protein cross-linking. It offers a sustainable method to achieve desired pasta firmness, ideal for food manufacturers.
Overview
This innovative solution aims to replicate the al-dente texture of durum wheat pasta by utilizing transglutaminase, an enzyme known for its ability to catalyze protein cross-linking. This approach seeks to imitate the desired firmness and chewiness typical of al-dente pasta, offering a stable and consistent texture that can enhance consumer satisfaction. By modifying gluten properties, this solution provides a sustainable method to achieve the ideal pasta texture without relying on traditional methods.
Technical specifications
Key features:
- Utilizes transglutaminase to catalyze the formation of covalent bonds between gluten proteins
- Enhances the strength and elasticity of the gluten network, resulting in a denser and more resilient pasta structure
- Involves a consortium of experts for enzyme optimization, pasta production, and detailed molecular analysis
The project is supported by Ajinomoto Company for enzyme supply, while Gifu University and Kyoto University collaboratively conduct mechanical and microstructural analyses.
Technology readiness level
This solution is currently at a Technology Readiness Level of 4, indicating that it has been validated in a laboratory environment and is moving towards further development and validation within a consortium framework.
About Kyoto university
Kyoto University is a large, comprehensive national research university with an internationally oriented character, comprising 10 faculties, 18 graduate schools, 12 research institutes, and 26 other establishments, with about 23,000 students as of May 2025. Its three campus clusters provide complementary infrastructure, including Uji’s technology-development base and Katsura’s industry–government–academia cooperation facilities. The Office of Society-Academia Collaboration for Innovation provides a university-wide interface for collaborative and commissioned research, academic consulting, endowed laboratories, IP management, and startup support. Research draws on competitive funding from JSPS, JST, AMED, NEDO, and MEXT, alongside industry and foundation support. TLO-KYOTO and Kyoto University Innovation Capital support licensing, commercialization, and venture creation.
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