Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Sibo Liu , Tianfu Cheng , Jiayu Zhang , Meng Yuan , Yanan Guo , Daoying Wang , Zengwang Guo , Zhongjiang Wang
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Abstract

The impact of heat loss during water-cooling process on the edible quality of cooked noodles currently remains unclear. This study aimed to explore the effects of different water-cooling times (0, 20, 40, 60, 80, 100, and 120 s) on changes in gluten and starch structures and their impact on the sensory evaluation and texture of noodles. Results showed that the control group had a higher core temperature, while the core temperature of the noodles equilibrated with the water temperature after water-cooling for 100 s. Within the range of 20–100 s of water-cooling time, a sudden drop in the core temperature of the cooked noodles caused the gluten conformation to transition toward more compact β-sheets. Surface hydrophobicity decreased, while S-S and hydrogen bonds increased. The microstructure of the noodles became more compact, reducing gaps between protein and starch molecules. Small-angle X-ray scattering and atomic force microscopy analyses demonstrated that gluten chains aggregated after water-cooling, resulting in increased chain width and height. The wheat gluten protein structure transitioned from a disordered state to a random coil. Ultimately, the hardness, springiness, and chewiness of the noodles gradually increased. Water distribution results revealed that the free water content of the noodles increased after 120 s of water-cooling, enhancing the hydration between protein and water molecules but decreasing the noodle texture. According to X-ray diffraction and differential scanning calorimeter analyses, heat loss did not alter the gelatinized starch crystal structure of noodles. Therefore, changes in core temperature were the primary cause of gluten structural changes prior to 100 s of water-cooling. After 120 s of water-cooling, increased hydration between noodle surface gluten and water negatively affected the edible quality of noodles. This study provides theoretical data on noodle edible quality and is of significant practical importance.
通过热损失调节面条中蛋白质和淀粉之间的相互作用:用于提高面条的食用品质
目前还不清楚水冷过程中的热量损失对熟面条食用品质的影响。本研究旨在探讨不同水冷时间(0、20、40、60、80、100 和 120 秒)对面筋和淀粉结构变化的影响及其对面条感官评价和口感的影响。结果表明,对照组面条的核心温度较高,而水冷 100 秒后面条的核心温度与水温达到平衡。表面疏水性降低,而 S-S 键和氢键增加。面条的微观结构变得更加紧凑,减少了蛋白质和淀粉分子之间的间隙。小角 X 射线散射和原子力显微镜分析表明,面筋链在水冷后聚集,导致面筋链宽度和高度增加。小麦面筋蛋白结构从无序状态过渡到随机线圈。最终,面条的硬度、回弹性和咀嚼性逐渐增加。水分分布结果表明,面条的自由水含量在水冷 120 秒后增加,蛋白质与水分子之间的水合作用增强,但面条的质地下降。根据 X 射线衍射和差示扫描量热仪分析,热量损失并没有改变面条的糊化淀粉晶体结构。因此,在水冷 100 秒之前,核心温度的变化是面筋结构变化的主要原因。水冷 120 秒后,面条表面面筋与水之间的水合作用增加,对面条的食用质量产生了负面影响。这项研究为面条的食用质量提供了理论数据,具有重要的现实意义。
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来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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