Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties

Zhao, Kaifeng; Jia, Ziyang; Hou, Lili; Yang, Heng; Xiao, Shensheng; Ding, Wenping; Zhang, Yuting; Wang, Xuedong; Fu, Yang; Wu, Yan

doi:10.1016/j.ijbiomac.2023.124783

Cited by 4 publications

(3 citation statements)

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“…As the ice crystals grew and recrystal-lized, the gluten network was disrupted and the tightness decreased. Meanwhile, the pores in the gluten network became larger, leading to the seepage of bound water and a decrease in the hardness of FRN (Zhao et al, 2023). In this study, the addition of OS improved the hardness of FRNs.…”

Section: Physical Properties and Texture Profile Analysismentioning

confidence: 58%

“…Texture profile analysis was used to evaluate the quality changes in the FRN, and its value reflects the textural characteristics of food (Zhao et al, 2023). The textural characteristics of FRNs and grain are crucial for their quality and consumer acceptance (Ceylan et al, 2021).…”

Section: Physical Properties and Texture Profile Analysismentioning

confidence: 99%

“…The secondary structure is one of the main conformational parameters of glutenin (An et al, 2022). It mainly consists of semi-regular or irregular structures, including β-sheets (1600-1640 cm −1 ), α-helices (1640-1650 cm −1 ), β-turns (1650-1660 cm −1 ), and irregular curls (1660-1700 cm −1 ) (Zhao et al, 2023). Figure 5 shows the changes in the secondary structure of proteins in the FRN.…”

Section: Ftir Analysismentioning

confidence: 99%

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Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes

Hou,

Jia,

Zhao

et al. 2024

Journal of Food Science

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Freezing is a popular method of food preservation with multiple advantages. However, it may change the internal composition and quality of food. This study aimed to investigate the effect of modified starch on the storage stability of frozen raw noodles (FRNs) under refrigerated storage conditions. Oxidized starch (OS), a modified starch, is widely used in the food industry. In the present study, texture and cooking loss rate analyses showed that the hardness and chewiness of FRNs with added OS increased and the cooking loss rate decreased during the frozen storage process. Low‐field nuclear magnetic resonance characterization confirmed that the water‐holding capacity of FRNs with OS was enhanced. When 6% OS was added, the maximum freezable water content of FRNs was lower than the minimum freezable water content (51%) of FRNs without OS during freezing. Fourier‐transform infrared spectroscopy showed that after the addition of OS, the secondary structures beneficial for structural maintenance were increased, forming a denser protein network and improving the microstructure of FRNs. In summary, the water state, protein structure, and quality characteristics of FRNs were improved by the addition of OS within an appropriate range.

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Section: Physical Properties and Texture Profile Analysismentioning

confidence: 58%

Section: Physical Properties and Texture Profile Analysismentioning

confidence: 99%