Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten

Wang, Yuanhui; Zhang, Yaru; Wang, Xi; Yang, Yue-Ying; Guo, Wei-Min; Fei, Ying-Xiang; Qiao, Lin

doi:10.1016/j.lwt.2023.114637

Cited by 7 publications

(4 citation statements)

References 34 publications

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“…The changes in the –SH content during immersion reflected the polymerization or depolymerization of the gluten in the noodles (Table 1). 28 At the same immersion time, the –SH content of the samples decreased with increasing protein content (control < MGDN < HGDN), indicating that the samples with higher protein content formed more cross-linking bonds. During the immersion process, the –SH content of the control and MGDN first increased to the maximum value at 15 min (5.34 μmol g −1 ) and 30 min (4.43 μmol g −1 ) of immersion time, respectively, and then slightly decreased as the immersion time increased.…”

Section: Resultsmentioning

confidence: 92%

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles

Wang,

Liu,

Yang

et al. 2024

Food Funct.

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Section: Resultsmentioning

confidence: 92%

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles

Wang,

Liu,

Yang

et al. 2024

Food Funct.

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“…Gluten was formed through the combination of glutenin and gliadin, thereby encompassing the merits of both components. An increased quantity of gluten proteins imparted noodles with the desired level of rigid and extensible, which arose from the interplay between these protein constituents (Wang et al ., 2023).…”

Section: Resultsmentioning

confidence: 99%

Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions

Xu,

Kuang

2024

Int J of Food Sci Tech

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SummaryThis study examined changes in heat‐induced gluten proteins, focusing on their structure, physicochemical properties, and molecular analysis. The results demonstrated that gliadin had a high denaturation temperature (68.04 °C) and minimal aggregation during heating (25 °C–95 °C), yet it hindered thermal reaction progress of gluten effectively. Heating caused a shift from α‐helical structure to random coil and β‐turn structures, with a decrease in fluorescence intensity. High temperature reduced sulphydryl groups in gluten and glutenin, reaching 0.64 and 0.58 mmol L−1, respectively. However, the content of sulphydryl groups in gliadin remained relatively stable at around 0.37 mmol L−1. Notably, the configuration of disulphide bonds in gliadin, particularly in the g‐g‐g configuration, displayed greater stability. Microstructure analysis revealed increased compactness in all protein fractions as temperature rose. Overall, gliadin had greater thermal stability, impeding glutenin aggregation and gluten network formation. These findings provide valuable insights for cooking, processing, and storage of gluten proteins.

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“…5a, it could be observed that the noodles without curdlan addition exhibited a large number of starch granules precipitated and adhered outside the gluten network. This phenomenon led to a higher starch leaching during the cooking process (Wang et al ., 2023). From Fig.…”

Section: Resultsmentioning

confidence: 99%

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Wei,

Ren,

Duan

et al. 2024

Int J of Food Sci Tech

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SummaryThe inherent poor cooking quality and poor texture of mixed‐grain pasta limit consumer acceptance. This study systematically investigated the effect of curdlan in the processing of sweet potato puree oat mixed‐grain noodles, and comprehensively analysed a number of key indicators such as cooking characteristics, moisture state, texture properties, microstructure, starch crystallinity characteristics, short‐range ordered structure and thermal properties. At the production practice level, the study clearly indicated that the 0.6% curdlan addition ratio was the best solution in sweet potato puree oat mixed‐grain noodles processing. This finding not only significantly reduces the fracture rate, water absorption rate and cooking loss rate during the cooking process, but also significantly improves the quality and yield of the product, and brings significant improvement in the taste and texture of the noodles, which is of great significance for industrial production. In the microstructural and molecular studies, we revealed how curdlan could enhance the structural stability and mechanical strength of noodles by promoting the uniform distribution of starch granules in the gluten protein network. Further, through X‐ray diffraction, ordered structure and thermal property analyses, we have found that colchicine can effectively regulate the interactions of hydrogen bonding between starch and the content of straight‐chain and branched‐chain starch, which significantly reduces the crystallinity, ordered short‐chain structure and enthalpy of pasting of starch in the pasta. These in‐depth research results not only help us to understand more comprehensively the formation mechanism of the modification of pasta quality by curdlan, but also provide a solid theoretical foundation and practical guidance for the improvement of pasta quality in mixed grains.

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Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten

Cited by 7 publications

References 34 publications

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles

Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

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