{"title":"蛋白通过蛋白质聚集行为改善高绿豆含量面条的质量","authors":"Ruoning Li, Li Wang, Dianzhi Hou, Sumei Zhou","doi":"10.1002/cche.10728","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>Mung bean, as a coarse grain, is rich in protein and phytochemicals. Noodles prepared from mung bean are nutritionally superior to traditional noodles. However, the absence of gluten protein in mung bean limits their incorporation level and might cause adverse effects on the quality of noodles. To address the quality degradation of noodles with high mung bean content due to the lack of gluten proteins, the effects of fresh egg white on their quality improvement were investigated. In this study, the dynamic rheological properties of the dough as well as the changes in free sulfhydryl and SS bonds were determined. The cooking characteristics, sensory, textural properties, and microstructure of the noodles were evaluated.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Results revealed that the addition of 15% fresh egg white significantly improved the sensory scores of the wheat–mung bean (3:7) composite noodles, which might be attributed to the enhanced modulus of elasticity (<i>G</i>′) of the composite dough system, the increased hydrophilicity, and amount of free sulfhydryl and SS bonds in noodles. Meanwhile, scanning electron microscopy and confocal laser scanning microscopy further confirmed that the addition of 15% fresh egg white affected the structures of starch granule and protein network. Furthermore, the addition of 15% fresh egg white minimized the cooking loss and enhanced the springiness, adhesiveness, and chewiness of the noodles, which in turn resulted in the highest sensory scores.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>The incorporation of 15% fresh egg white could enhance the quality characteristics of mung bean noodles by protein aggregation, thus receiving a favorable acceptance.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>This study explored the possibility of developing a novel noodle with 70% mung bean content. Moreover, the addition of 15% fresh egg white could significantly improve its quality and overall acceptability. This result contributes to the development of high-content gluten-free cereal or other legume noodles.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"120-130"},"PeriodicalIF":2.2000,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior\",\"authors\":\"Ruoning Li, Li Wang, Dianzhi Hou, Sumei Zhou\",\"doi\":\"10.1002/cche.10728\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>Mung bean, as a coarse grain, is rich in protein and phytochemicals. Noodles prepared from mung bean are nutritionally superior to traditional noodles. However, the absence of gluten protein in mung bean limits their incorporation level and might cause adverse effects on the quality of noodles. To address the quality degradation of noodles with high mung bean content due to the lack of gluten proteins, the effects of fresh egg white on their quality improvement were investigated. In this study, the dynamic rheological properties of the dough as well as the changes in free sulfhydryl and SS bonds were determined. The cooking characteristics, sensory, textural properties, and microstructure of the noodles were evaluated.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>Results revealed that the addition of 15% fresh egg white significantly improved the sensory scores of the wheat–mung bean (3:7) composite noodles, which might be attributed to the enhanced modulus of elasticity (<i>G</i>′) of the composite dough system, the increased hydrophilicity, and amount of free sulfhydryl and SS bonds in noodles. Meanwhile, scanning electron microscopy and confocal laser scanning microscopy further confirmed that the addition of 15% fresh egg white affected the structures of starch granule and protein network. Furthermore, the addition of 15% fresh egg white minimized the cooking loss and enhanced the springiness, adhesiveness, and chewiness of the noodles, which in turn resulted in the highest sensory scores.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>The incorporation of 15% fresh egg white could enhance the quality characteristics of mung bean noodles by protein aggregation, thus receiving a favorable acceptance.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>This study explored the possibility of developing a novel noodle with 70% mung bean content. Moreover, the addition of 15% fresh egg white could significantly improve its quality and overall acceptability. 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引用次数: 0
摘要
背景与目标 绿豆是一种粗粮，含有丰富的蛋白质和植物化学物质。用绿豆制成的面条在营养方面优于传统面条。然而，绿豆中不含有谷蛋白，这限制了其加入量，并可能对面条的质量造成不利影响。为了解决绿豆含量高的面条因缺乏面筋蛋白而导致质量下降的问题，研究了新鲜蛋白对改善面条质量的影响。本研究测定了面团的动态流变特性以及游离巯基和 SS 键的变化。对面条的烹饪特性、感官、质地特性和微观结构进行了评估。 结果 结果表明，添加 15%的新鲜鸡蛋清可明显改善小麦-绿豆（3:7）复合面条的感官评分，这可能归因于复合面团体系弹性模量（G′）的增强、亲水性的提高以及面条中游离巯基和 SS 键的含量。同时，扫描电子显微镜和激光共聚焦扫描显微镜进一步证实，添加 15%的新鲜鸡蛋清会影响淀粉颗粒和蛋白质网络的结构。此外，添加 15%的新鲜蛋清可最大程度地减少烹饪损失，并增强面条的弹力、粘合力和嚼劲，从而获得最高的感官评分。 结论 加入 15%的新鲜蛋清可通过蛋白质聚合提高绿豆面条的质量特性，从而获得良好的接受度。 意义和新颖性 本研究探讨了开发绿豆含量达 70% 的新型面条的可能性。此外，添加 15%的新鲜蛋白可显著提高面条的质量和整体可接受性。这一结果有助于开发高含量无筋谷物或其他豆类面条。
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior
Background and Objectives
Mung bean, as a coarse grain, is rich in protein and phytochemicals. Noodles prepared from mung bean are nutritionally superior to traditional noodles. However, the absence of gluten protein in mung bean limits their incorporation level and might cause adverse effects on the quality of noodles. To address the quality degradation of noodles with high mung bean content due to the lack of gluten proteins, the effects of fresh egg white on their quality improvement were investigated. In this study, the dynamic rheological properties of the dough as well as the changes in free sulfhydryl and SS bonds were determined. The cooking characteristics, sensory, textural properties, and microstructure of the noodles were evaluated.
Findings
Results revealed that the addition of 15% fresh egg white significantly improved the sensory scores of the wheat–mung bean (3:7) composite noodles, which might be attributed to the enhanced modulus of elasticity (G′) of the composite dough system, the increased hydrophilicity, and amount of free sulfhydryl and SS bonds in noodles. Meanwhile, scanning electron microscopy and confocal laser scanning microscopy further confirmed that the addition of 15% fresh egg white affected the structures of starch granule and protein network. Furthermore, the addition of 15% fresh egg white minimized the cooking loss and enhanced the springiness, adhesiveness, and chewiness of the noodles, which in turn resulted in the highest sensory scores.
Conclusions
The incorporation of 15% fresh egg white could enhance the quality characteristics of mung bean noodles by protein aggregation, thus receiving a favorable acceptance.
Significance and Novelty
This study explored the possibility of developing a novel noodle with 70% mung bean content. Moreover, the addition of 15% fresh egg white could significantly improve its quality and overall acceptability. This result contributes to the development of high-content gluten-free cereal or other legume noodles.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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