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Wang J, Liu C, Yang H, Li X, Hong J, Liu M, Sun B, Guan E, Zheng X. Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles. Food Funct 2024; 15:3108-3121. [PMID: 38421019 DOI: 10.1039/d3fo04289h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2024]
Abstract
Pre-meal immersion is a common process for both the consumption of dried noodles and development of takeaway noodles, but its impact on the structure and digestibility of dried noodles is still unclear. In this study, dried noodles cooked for the optimal time were immersed at 80 °C for different time durations. Multi-scale structural changes, including texture, molecular structure, microstructure, and in vitro starch digestibility were studied using a combination of kinetic (first-order exponential decay function, the Peleg model, and LOS plots), physicochemical, and microscopic analysis. The relationship between multi-scale structural changes and starch digestibility was derived. As the immersion progressed, the hardness first rapidly decayed and then reached equilibrium. The decay rate in the initial stage depended on the gluten content. In most cases, the immersion process caused depolymerization of gluten proteins and further gelatinization of starch granules, which was observed from an increase in the free -SH content and decrease in the short-range ordered structure, although there were fluctuations over immersion time. Structural changes resulted in the corresponding changes in substance migration. However, a high gluten content (∼15% w/w) imparted a denser microstructure to the noodles, weakening the deterioration effects compared with a low gluten content (∼10% w/w). In vitro digestion experiments proved that samples with higher gluten content had higher starch digestion rates and lower starch digestion extent during immersion. Correlation analysis revealed that there was a negative correlation between k1 and the tightness of the gel. This study helps to reveal the structural mechanisms of starch digestibility in cooked noodles during immersion.
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Affiliation(s)
- Jiasheng Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Hanrui Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Xuedong Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Jing Hong
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
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Wen Y, Lin S, Li X, Zhang J, Zhao Y, Ma D, Li M, Ren X, Zhang W. Relationship between wheat flour’s quality characteristics and color of fresh wet noodles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2161565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Yaqing Wen
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Shunshun Lin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Xuejie Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Jian Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Yang Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Dongyun Ma
- Agronomy College, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Mengqin Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Xiujuan Ren
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Weifeng Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
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Zhang Q, Jin M, An D, Ahmed Z, Qi Y, Xu B. Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars. Food Res Int 2023; 174:113501. [PMID: 37986416 DOI: 10.1016/j.foodres.2023.113501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
30 mainstream wheat breeds from China and 2 from Australian were evaluated to analyze the correlation between grain quality traits, protein/starch properties and the comprehensive quality of fine dried noodles (FDN), with a multiple regression analysis conducted to establish predictive equations. Results showed FDN quality was both determined by the protein content and quality, as well as the starch properties, especially pasting characteristics. The balance between gluten strength and starch swelling characteristics was a key point to produce high quality FDN. Zhoumai32 and APW were found to be excellent cultivars for FDN production. Gluten content and index, SDS sedimentation value, dough extensibility, setback and peak viscosity could be served as indicators for specializing FDN flour. The established predictive equations could well explain over 60% of the variation in noodle color, cooking time, hardness, chewiness, and extensibility. These results were hoped to be a fundamental step towards developing the related standards or regulations for specializing FDN flour and rapid noodle quality prediction.
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Affiliation(s)
- Qian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Ming Jin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Di An
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zahoor Ahmed
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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Wu Q, Tian Q, Zhang D, Zhang Y. Effect of Sitophilus zeamais (Coleoptera: Curculionidae) Infestation on the Protein Physicochemical and Structural Properties of Wheat Grain. JOURNAL OF ECONOMIC ENTOMOLOGY 2022; 115:2092-2104. [PMID: 36287645 DOI: 10.1093/jee/toac168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Indexed: 06/16/2023]
Abstract
Boring pests such as Sitophilus zeamais (S. zeamais) are major threats in grain storage. However, how these pests affect the proteins of stored grains remains largely unknown. Here we aimed to investigate the effect of S. zeamais infestation on wheat protein during postharvest storage. In this study, wheat grain infested by S. zeamais was sampled at egg (4 d), larval (20 d), pupal (35 d), and adult stages (45 d), respectively. The protein's physicochemical and structural properties and the edible quality of whole wheat noodle were analyzed. The results showed that S. zeamais infestation significantly decreased the quality of wheat protein by altering its constitution and structure properties. Especially, compared with the control, the content of wet and dry gluten, gluten index, sodium dodecyl sulfate sedimentation volume, sulfhydryl groups, and disulfide bonds in insect-infested wheat decreased by 19.40, 5.42, 18.40, 8.12, 29.13, and 14.30%, respectively, during the storage period of one life cycle of S. zeamais. Additionally, the proportions of wheat protein fractions (albumin [1.16-fold], globulin [0.96-fold], gliadin [1.16-fold], and glutenin [0.95-fold]) and secondary structures (α-helix [0.91-fold], β-fold [0.96-fold], β-turn [1.06-fold], and random coil [1.05-fold]) of protein changed significantly, and the gluten network structure was broken in S. zeamais-infested wheat. Furthermore, the color of whole wheat noodle became darker, cooking loss rate increased, and textural properties (hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience) decreased as well. The results in the present study provided new insights for analyzing the quality deterioration mechanism and further quality improvement of boring pests-infested wheat grain.
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Affiliation(s)
- Qiong Wu
- Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Lianhua Road 100, Zhengzhou High-Tech Development Zone, Zhengzhou, 450001, Henan, China
| | - Qisheng Tian
- Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Lianhua Road 100, Zhengzhou High-Tech Development Zone, Zhengzhou, 450001, Henan, China
| | - Dongdong Zhang
- Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Lianhua Road 100, Zhengzhou High-Tech Development Zone, Zhengzhou, 450001, Henan, China
| | - Yurong Zhang
- Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Lianhua Road 100, Zhengzhou High-Tech Development Zone, Zhengzhou, 450001, Henan, China
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Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties. Foods 2022; 11:foods11223685. [PMID: 36429276 PMCID: PMC9689071 DOI: 10.3390/foods11223685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Crumbly dough fermentation was applied to produce dried hollow noodles, with Lactobacillus plantarum, Koji and yeast as the main fermenting agents. The cooking, textural and digestive properties of the noodles were studied, followed by the morphological, crystalline and thermal properties of the starch. The results show that, compared to unfermented noodles, the optimal cooking time of Koji pre-fermented noodles (KJHN) decreased from 460 s to 253 s, and they possessed a higher percentage of weakly bound water and degree of gelatinization at the same cooking time. After cooking, KJHN had a softer texture and higher starch digestibility. In addition, the physicochemical properties of the KJHN and Lactobacillus plantarum pre-fermented noodles (LPHN) showed a decrease in pH and amylose content, and an increase in reducing sugars content. The starch extracted from KJHN and LPHN had significant superficial erosion and pore characteristics, and the gelatinization enthalpy, relative crystallinity and short-range order were all increased. These changes in the starch properties and the quality characteristics of noodles resulting from Koji fermentation might provide a reference for the development of easy-to-cook and easy-to-digest noodles.
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Ge Z, Wang W, Xu M, Gao S, Zhao Y, Wei X, Zhao G, Zong W. Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the structure and flavor of wheat noodles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4697-4706. [PMID: 35191031 DOI: 10.1002/jsfa.11830] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 02/17/2022] [Accepted: 02/21/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Although traditional fermented noodles possess high eating quality, it is difficult to realize large-scale industrialization as a result of the complexity of spontaneous fermentation. In present study, commercial Lactobacillus plantarum and Saccharomyces cerevisiae were applied in the preparation of fermented noodles. RESULTS The changes in the structural characteristics and aroma components of noodles after fermentation were investigated via scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), low-field magenetic resonance imaging, electronic nose, and simultaneous distillation and extraction/gas chromatography-mass spectrometry (GC-MS) analysis. SEM images revealed that co-fermentation of the L. plantarum and S. cerevisiae for 10-40 min enhanced the continuity of the gluten network and promoted the formation of pores. FTIR spectra analysis showed that the co-fermentation increased significantly (P < 0.05) the proportion of α-helices of noodles gluten protein, enhancing the orderliness of the molecular structure of protein. After fermentation for 10-40 min, the signal density of hydrogen protons increased from the surface to the core, indicating that the water in the noodles migrated inward during a short fermentation process. The results of multivariate statistical analysis demonstrated that the main aroma differences between unfermented and fermented noodles were mainly in hydrocarbons, aromatic compounds and inorganic sulfides. GC-MS analysis indicated that the main volatile compounds detected were 2, 4-di-tert-butylphenol, bis (2-ethylhexyl) adipate, butyl acetate, dibutyl phthalate, dioctyl terephthalate, bis (2-ethylhexyl) phthalate, pentanol and 2-pentylfuran, etc. CONCLUSION: Co-fermentation with L. plantarum and S. cerevisiae improved the structure of gluten network and imparted more desirable volatile components to wheat noodles. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zhenzhen Ge
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Weijing Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- HaoXiangNi Health Food Co., Ltd, Zhengzhou, China
| | - Mingyue Xu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Shanshan Gao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yuxiang Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xiaopeng Wei
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Guangyuan Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Wei Zong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
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Xiong X, Liu C, Zheng X. Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation. Foods 2021; 10:2408. [PMID: 34681457 PMCID: PMC8535864 DOI: 10.3390/foods10102408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/03/2021] [Accepted: 10/05/2021] [Indexed: 11/19/2022] Open
Abstract
Liquid pre-fermentation technology was innovatively applied to the development of dried fermented noodles. The effects of fermentation time (1, 3 and 6 h) and yeast addition (0.2, 0.5 and 1.0 g/100 g of flour) on the quality, microstructure and flavor of dried noodles were also investigated in this study. Conspicuous porous structures and greater thickness of dried noodles were found when the fermentation time was ≤ 3 h and the yeast addition was ≥ 0.5 g/100 g of flour, which contributed to the increase in the breaking strength, cooking time and water absorption. However, when the fermentation time increased to 6 h, finer microporous structures, little change related to thickness and richer flavor levels were detected. Additionally, the total titratable acidity of dried fermented noodles was increased to 3.38-4.43 mL compared with the unfermented noodles (2.15 mL). Weaker gluten network structures caused by long-time fermentation and acidic environment led to lower hardness, chewiness, tensile force and tensile distance of cooked fermented noodles.
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Affiliation(s)
| | - Chong Liu
- College of Grain and Food, Henan University of Technology, Zhengzhou 450001, China; (X.X.); (X.Z.)
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