Effects of enzymolysis of arabinoxylan on quality of hanging noodles and potential prebiotic activity

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-05-03 DOI:10.1016/j.lwt.2025.117872

Jinxin Pang , Songheng Wu , Xin Song , Bingjie Chen , Xiao Wang , Pingdong Sun , Qi Zheng , Wenlong Xue , Yi Zhang , Yongjin Qiao

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Abstract

Two kinds of corn cob arabinoxylans (AX) were treated with xylanase to obtain the corresponding enzymatic arabinoxylans (AXe), and their effects on the quality of hanging noodles and potential prebiotic activities were studied. AX and AXe influenced the quality of hanging noodles by altering the secondary structure and conformation of gluten proteins as well as the interactions between proteins. Compared to the control group, AX improved the hardness of hanging noodles by 27.15 %–49.74 %, whereas 6 % AXe reduced the hardness of hanging noodles by 12.05 %–20.63 % and reduced chewiness by 14.36 %–19.53 %. Both AX and AXe enhanced the tolerance of probiotics to acidic conditions and bile salts. However, the digested product of AXe showed a more significant promotion of probiotic growth compared to AX. Notably, 2 % AXe did not significantly affect the quality of hanging noodles (P > 0.05), but its digestive products maintained good potential prebiotic activity. This study provides a valuable reference for the development of specialized dietary foods incorporating AX.

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酶解阿拉伯木聚糖对挂面品质及潜在益生元活性的影响

采用木聚糖酶对两种玉米芯阿拉伯木聚糖（AX）进行处理，得到相应的酶促阿拉伯木聚糖（AXe），并研究其对挂面品质的影响及潜在的益生元活性。AX和AXe通过改变面筋蛋白的二级结构和构象以及蛋白间的相互作用影响挂面品质。与对照组相比，AXe可使挂面硬度提高27.15% ~ 49.74%，而6% AXe可使挂面硬度降低12.05% ~ 20.63%，咀嚼性降低14.36% ~ 19.53%。AX和AXe都增强了益生菌对酸性条件和胆汁盐的耐受性。然而，与AX相比，AX的消化产物对益生菌生长的促进作用更为显著。值得注意的是，2%的斧头没有显著影响挂面的质量(P >；0.05)，但其消化产物保持了良好的潜在益生元活性。本研究为开发含AX的专用膳食食品提供了有价值的参考。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.