Effect of egg white on the structure and properties of starch in wheat noodles

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-04-07 DOI:10.1016/j.jcs.2025.104182

Jinyi Xu , Shangyuan Sang , Jinye Zhang , Jiali Xing , Rong He , Fuxing Xu , Guanghui Fang , Dan Ouyang , Ying Wan , Xiaohu Luo

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Abstract

In this study, the cooking and textural properties of the noodles prepared with whole egg, egg white, and yolk were evaluated firstly. The results showed that the addition of egg white improved the cooking quality of the noodles more significantly compared to that of whole egg and yolk. And the microstructure analysis showed that noodles made with 3.12 % egg white powder (EWP) had smoother surface and denser network structure. Moreover, the EWP strengthened network structure not only limited the leaching out of the amylose but trapped large starch particles. Besides, the rheological and starch structure analysis confirmed the EWP-enhanced network limited the pasting of starch to reduce its viscosity and decreased the crystallinity of starch. This study analyses the mechanism of protein addition on the improvement of cooking properties of noodles based on starch structural changes, which will provide new perspectives on the preparation of noodles with designed properties.

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蛋清对小麦面条中淀粉结构和性质的影响

本研究首先对全鸡蛋、蛋清、蛋黄制作的面条的煮制和质地特性进行了评价。结果表明，与全鸡蛋和蛋黄相比，蛋清的添加对面条的煮熟品质有更显著的改善。微观结构分析表明，添加3.12%蛋清粉的面条表面更光滑，网状结构更致密。此外，EWP强化的网络结构不仅限制了直链淀粉的浸出，而且还捕获了大的淀粉颗粒。此外，流变学和淀粉结构分析证实，ewp增强的网络限制了淀粉的糊化，降低了淀粉的粘度，降低了淀粉的结晶度。本研究从淀粉结构变化的角度分析了蛋白质添加对面条烹饪性能改善的机理，为设计性能面条的制备提供了新的视角。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.