FOOD CHEMISTRY
·
2024
·
IF 8.5
Zehua Zhang,Yiyuan Zou,Zhiling Tang,Haoran Luo,Yun Zhou,Jia Chen,Guohua Zhao
Monoglycerides are widely used in flour-based products, but the roles of their dispersibility and acyl chain length remain unclear. This study investigated the effects of monoglycerides with different chain lengths (C12, C16, C18) dispersed in deionized water (DW) or 95 % ethanol (EE) on fresh noodle quality. Ethanol (2 mL per 200 g flour) had no significant effect on noodle properties, but monoglycerides in EE significantly altered gluten structure through covalent and non-covalent interactions, forming a denser gluten network, as observed by CLSM. Starch-lipid complex formation was confirmed by FT-IR, Raman, and XRD, enhancing cooking and immersion performance. Monoglycerides in EE were more effective than in DW, with impact orders: DW (C12 > C16 ≈ C18) and EE (C12 < C16 < C18), indicating solvent selection was more critical than chain length. This study refined the application method of monoglycerides, enhancing their functional performance and contributing to elevated noodle performance.
研究领域:
食品科学
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化学
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DOI
PubMed
高影响因子
Food Analytical Methods
·
2019
·Vol. 13
·期 3
·718-725
·
IF 2.413
Chen Yisheng,Huang Caihong,Hellmann Bernhard,Xu Xueming
This paper presented a facile and efficient HPTLC method for quantifying riboflavin fortification in rice noodle that was a staple food popular in Asian countries. After high-throughput separation on silica gel plates with methanol/ethyl acetate/triethylamine (3/7/1, v /v/v) as the mobile phase, the obtained results were analyzed by fluorescence densitometry (mercury lamp, 360 nm excitation wavelength in combination with K400 optical filter). Quantification in this way offered high linearity ( R 2 = 0.9998 within 10–80 ng/band) and precision (RSD < 5.2%), adequate detectability (LOD = 0.1 and LOQ = 0.3 mg/kg), and accuracy (spike-recovery rates within 91.4–105.1%, RSD < 8.1%). While yielding good comparison to conventional HPLC detection, the developed quantification featured superiorly high efficiency. Apart from that, the separation results were further evaluated by SERS. By jointly using sodium borohydride reduced AgNPs as the active substrate and 633 nm incident laser wavelength, the developed HPTLC-SERS detection gave clear and sensitive fingerprint-like proof which enabled unambiguous confirmation by visual inspection. Balancing well between simplicity, detectability, efficiency, and reliability, the proposed method exemplarily shown the promising applicability of HPTLC as a versatile tool in food analysis.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2025
·
IF 3.7
Jinyi Xu,Shangyuan Sang,Jinye Zhang,Jiali Xing,Rong He,Fuxing Xu,Guanghui Fang,Dan Ouyang,Ying Wan,Xiaohu Luo
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.
研究领域:
食品科学
·
分子生物学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Lingyu Han,Nuo Dong,Jixin Yang,Bing Hu
The present study investigated the impact of Ca 2+ regulated sodium alginate gelation on buckwheat noodle digestion, as well as its physiological and biochemical effects on rat. An endogenous method was employed for noodle preparation, and the rate of starch hydrolysis was evaluated. Buckwheat noodles prepared using this approach exhibited significantly reduced rates of starch digestion compared to conventional methods. Increased concentrations of sodium alginate and Ca 2+ led to the formation of dense gel networks that promoted weight gain in diabetic rats while simultaneously lowering postprandial blood glucose levels and improving glucose intolerance and abnormal insulin tolerance. Moreover, these gel networks enhanced liver glycogen synthesis by increasing SOD and CAT activities while reducing the levels of ALT and MDA, thereby mitigating morphological damage in the liver. Buckwheat noodles prepared using this endogenous method were found to potentially exhibit hypoglycemic effects and mitigate complications associated with type 2 diabetes.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2022
·
IF 4.075
Xiangqing Ji,Cheng Zeng,Dingkuan Yang,Siyu Mu,Yu Shi,Yicheng Huang,Byung-Hoo Lee,Dan Li,Xiaolei Li
Consumers significantly prefer wheat noodles that offer both an acceptable texture and health benefits. To this end, a cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum (BlBE) was expressed in the generally recognized as safe (GRAS) host cell Bacillus subtilis and then used at 120, 240 or 480 U/g flour in the preparation of raw dough. The storage modulus and loss modulus of the BlBE-modified dough decreased, but the pseudo-plasticity increased. The cooked noodles' hardness, gumminess and chewiness decreased by 12.1%–45.8%, 9.7%–40.4% and 16.0%–42.4%, respectively, but both resilience and cohesiveness increased by 4.0%–14.8% and 1.8%–9.0%, respectively. Pearson analysis revealed a correlation between the noodles' textural parameters and the doughs' power law equation parameters. BlBE-modified noodles exhibited significantly (P < 0.05) lower differential scanning calorimetry retrogradation enthalpies during storage at 4 °C for 7 days and released significantly lower levels of glucose during incubation with mammalian α-glucosidase at 37 °C for 10 min–360 min. BlBE at 480 U/g flour increased the slowly digestible portion by 12.6%. BlBE decreased the molecular weight, x-ray diffraction crystallinity, and fourier transform infrared spectroscopy ratio of band's heights at 1045 cm −1 and 1022 cm −1 of starch but increased the amylopectin content and ratio of short- to long-branch chains. These structural changes in starch partially explained the reduced retrogradation and enhanced slowly digestible starch fraction in the noodles.
研究领域:
食品科学
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分子生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Mingze Fu,Yi Zhang,Huijing Chen,Xiaowei Peng,Jianquan Kan
The impact of xanthan gum (XG), sodium alginate (ALG), and carrageenan (CGN) on the gelatinization, rejuvenation, microstructure, and noodle quality of highland barley was investigated. The XG-HBS mixture demonstrated superior dilatancy, gelatinization viscosity, and dynamic moduli compared to ALG and CGN, suggesting that XG enhances starch water absorption and swelling. Furthermore, LF-NMR results indicated that hydrophilic colloids reduced T 23 and increased T 22 , signifying a shift from free water to bound water, this also indicates that the hydrophilic colloids can inhibit the formation and long-term regeneration of short-range ordered structures. Scanning electron microscopy revealed that XG resulted in a denser network structure than the other samples. Furthermore, XG, ALG, and CGN reduced cooking loss and improved noodle hardness. These findings underscore that incorporating hydrophilic colloids is an effective strategy to enhance the quality of highland barley starch and improve highland barley-based pasta products.
研究领域:
食品科学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Yang Zhao,Ze-Hua Huang,Hui-Ming Zhou,Ke-Xue Zhu,Xiao-Na Guo,Wei Peng
Hexose oxidase was a feasible prevention for the dark spots in the fresh wet noodle sheets (FWNS). The chemical mechanism that hexose oxidase recucing the melanins of dark spots was discussed basis on the UPLC-TOF-MS analysis of the polyphenol oxidase (PPO)-catechol system. In the process of PPO browning, hexose oxidase catalyzed the oxidation of o -benzoquinone derivatives and their oligomers, hindering the formation of melanins. Hexose oxidase was efficient in FWNS with low ash content when water addition was 24%~44% or pH range was 4 ~ 7.5. Hexose oxidase could inhubit dark spots in the presence of 10 metal ions. The recommended addition amount was 40 ~ 60 ppm, by which the dark spots could be compolitely inhibited. Hexose oxidase was also suitable for wholewheat and oat FWNS, Δ L 6d of wholewheat and oat FWNS were reduced by 4 and 7.98, respectively.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Siqing Xiong,Pengcheng Tao,Yuanguo Yu,Wenbing Wu,Yongxin Li,Gang Chen,Jinping Si,Huqing Yang
This study aimed to investigate the effects of raw Polygonatum cyrtonema Hua polysaccharides (RPCPs) and “zhi” P. cyrtonema Hua polysaccharides (ZPCPs) on the gluten structure, in vitro digestion, and shelf life of fresh wet noodles (FWN). The results demonstrated that incorporating PCPs improved the cooking and sensory qualities of FWN. Moreover, the shelf life of FWN was extended by 6 days with 1.5 % RPCPs (w/w) compared with the control FWN. Furthermore, incorporating 1.5 % ZPCPs led to a 1.2- and 0.2-fold increase in the disulfide bond and α-helix content, respectively, compared with the control FWN. This resulted in enhanced gluten structure, improved springiness and viscidity, and reduced cooking loss by 14.47 %–52.19 %. The scanning electron microscopy analysis revealed that the starch particles were entrapped by PCPs, leading to higher gelatinization temperature and lower setback value of FWN, thereby reducing the starch digestion ratio to 55.50 %. In summary, the findings suggested that FWN containing PCPs can extend shelf life, improve taste, and slow starch digestion staple.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Ling Zeng,Qiuting Wu,Lingyue Tang,Xiao Yang,Qi An,Hushan Cui,Qing Jin
Herein, the feasibility of supplementing black wheat flour and buckwheat flour for semi-dried noodles (SBBN) preparation was assessed. Due to the high nutrient and water activity (a w ) of SBBN, it is easy to induce microbial contamination. Therefore, a combination of ozonated water and tea polyphenols treatment was used in the study to investigate its effect on microbiological, quality and physio-chemical characteristics. The results indicate that combined treatment significantly reduced the total plate count (TPC) of SBBN, improved its color, cooking and texture characteristics and antioxidant activity, enhance its umami taste, and have no significant impact on its flavor profiles during storage. Additionally, the free sulfhydryl (SH) content was reduced, indicating that the combined treatment promoted protein disulfide cross-linking. Scanning electron microscope (SEM) further confirmed that the binding ability between starch particles and gluten proteins was enhanced. Thus, the introduction of ozonated water and tea polyphenols into the black wheat-buckwheat dough had a significant effect on the optimization of the macro- and micro-characteristics of noodles.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 3
·413
·
IF 5.1
Xinyu Zhang,Pai Peng,Qianying Ma,Shance Niu,Shande Duan,Yimeng Zhang,Xinzhong Hu,Xiaolong Wang
Dendrobium officinale (DO) is a well-known medicinal and edible plant, yet its impact on the quality of noodles has been infrequently reported. In this study, DO was incorporated into multi-grain flour in varying proportions (0, 2, 4, 6, 8%) to prepare noodles, and their quality was assessed. The percentage increase in DO decreased the cooking loss, whiteness, appearance, and taste of the noodles while simultaneously enhancing their water absorption, adhesiveness, smoothness, and starch digestion resistance. Lower supplemental levels of DO (2–4%) facilitated the water absorption of protein and the formation of a dense and extensive protein network surrounding the partially gelatinized starch, which was characterized by higher relative crystallinity. The highest sensory score (77.4) and greatest content of slowly digestible starch content (38%) were observed in the noodles containing 4% DO. Conversely, higher percentages of DO (6–8%) diluted and compromised the protein network in the cooked noodles, leading to water migration from protein to starch. The excessive polysaccharides from DO tended to complex with fully gelatinized starch, promoting starch aggregation and interactions between starch and non-starch components. This ultimately resulted in the highest adhesiveness and resistant starch content (34%) in the cooked noodles with 8% DO. These findings provide a reference for enhancing noodle quality by regulating the amount of DO added, thereby promoting the application of DO in cereal-based food products.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Haoran Luo,Zehua Zhang,Yiyuan Zou,Zhiling Tang,Miaomiao Gu,Yun Zhou,Guohua Zhao
Reconstituted noodles containing multi-grain are superior to plain noodles in terms of health benefits, but their lower gluten levels cause deterioration in cooking performance and textural quality. To this end, this study investigated the efficacy of gluten pre-hydration in a model dough. The results indicated that, with the increase in the ratio of pre-hydrated gluten, the final hydration level of gluten in reconstituted noodles, the proportion of ordered secondary structures of gluten, and the intensities of molecular interactions continuously increased, resulting in a more compact gluten network. This made the dough more deformable, granting noodles higher cooking resistance (optimal cooking time: 230 s to 265 s) and hardness (1837 g to 2538 g). Gluten pre-hydration was more effective, convenient, and cost-efficient than existing methods in improving the quality of reconstituted noodles. However, it lowered the yield and transparency of cooked noodles and made them yellowish.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Sheng-Xiong Chen,Zhi-Jing Ni,Kiran Thakur,Shaoyun Wang,Jian-Guo Zhang,Ya-Fang Shang,Zhao-Jun Wei
Noodles were prepared using wheat flour supplemented with 1%, 3%, and 5% grape seed power (GSP). The farinograph properties of wheat flour, the textural properties of the dough, and thermal properties of the gluten were determined. The microstructure was analyzed by scanning electron and atomic force microscopy, and the effects of the addition of GSP on the physicochemical and structural properties (free sulfhydryl content, surface hydrophobic region, and secondary structure) of wheat gluten protein were analyzed. 1% GSP promoted the aggregation of gluten proteins by promoting hydrophobic interactions and hydrogen bonding, thus enhanced the noodle quality. Whereas, 3% and 5% GSP addition disrupted the disulfide bonds between gluten protein molecules and formed macromolecular aggregates linked to gluten proteins through non-covalent bonds and hydrophobic interactions, which prevented the formation of the gluten protein reticulation structure. Our study emphasized the interaction between wheat proteins and GSP in noodle making dough.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）