Rheological properties, textural and compound preservative of kelp recombination noodles

Ge, Huifang; Ying-ying, Zang; Cao, Zhuoyang; Ye, Xianjiang; Chen, Jicheng

doi:10.1016/j.lwt.2019.108729

Cited by 13 publications

(12 citation statements)

References 35 publications

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“…Similar results were observed by Khatkar et al (2021) in semolina dough added with SPC. It has been reported that the enhancement of cross‐linking in gluten network would result in the increase of G ′ (Ge et al, 2020), and the lower G ′ value of the dough may be due to the less cross‐linking and weak gluten structure (Tan et al, 2020). Therefore, a part of the cross‐linking between gluten protein and SPI or TSP might cause lager protein aggregations.…”

Section: Resultsmentioning

confidence: 99%

“…It has been reported that storage modulus (G′) was closely related to the cross-linking of gluten (Ge et al, 2020). G′ represents the elastic behavior of materials which is the amount of stored energy, and G″ (loss modulus) represents the viscous behavior of materials which is the amount of energy loss.…”

Section: Dynamic Rheological Properties Of Noodle Doughmentioning

confidence: 99%

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Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Zhang

Guo

Xiong

et al. 2022

Food Processing Preservation

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Soy protein isolate, soy protein hydrolysate (SPH), and texturized soy protein (TSP) were used to fortify flour nutrition, and the rheological properties of dough and qualities of noodles were determined. Soy proteins increased the peak viscosity of flour paste. Dough fortified with TSP also exhibited more solid-like behavior with the highest storage modulus, while dough fortified with SPH showed the lowest storage modulus. Soy proteins increased the cooking loss of noodles. The protein loss of SPH-W noodles was up to 32.0%, much higher than wheat noodles, 13.3%, while the protein loss of TSP-W noodles was only 14.3%. Three types of soy proteins weakened the gluten network on different levels. The larger protein molecules in TSP linked with glutenin and formed the higher molecular polymers, counterbalancing the weakening effects deriving from the interfering with the glutenin-glutenin linkages. Therefore, TSP is more suitable to utilize in noodles. Practical applicationsWheat flour noodles are widely consumed in most countries, so the protein quality in noodles is critical to consumer health. The essential amino acid, lysine, is relatively deficient in wheat proteins. Soy protein is rich in lysine and could be used to fortify the nutrition of flour products. However, some negative effects of soy protein on the qualities of flour products have been observed. Therefore, we modified Soy protein isolate (SPI), hoping to increase the interaction between soy protein and wheat protein, and reduce the negative impacts of soy protein on qualities of noodles. Results showed texturized soy protein exhibited fewer negative effects on noodle qualities than SPI and soy protein hydrolysate. The results presented in this study provided us with some useful information about how to select soy proteins to fortify noodle nutrition.

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Section: Resultsmentioning

confidence: 99%

Section: Dynamic Rheological Properties Of Noodle Doughmentioning

confidence: 99%

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Zhang

Guo

Xiong

et al. 2022

Food Processing Preservation

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“…Moreover, GMC has excellent emulsifying properties, which are helpful for stabilizing food shape, improving tissue structure, and optimizing product quality [ 1 ]. GMC with these effective antibacterial and emulsifying properties has been widely used in a variety of foods, such as wet-fresh noodles, pastry, and meat [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Glycerol Monocaprylate Modulates Gut Microbiota and Increases Short-Chain Fatty Acids Production without Adverse Effects on Metabolism and Inflammation

2021

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Glycerol monocaprylate (GMC) is a glycerol derivative of medium-chain fatty acids (MCFAs) and is widely used as a preservative in food processing. However, GMC and its hydrolytic acid (octylic acid) have antibacterial properties that may affect the physiology and intestinal microecology of the human body. Therefore, in this study, the effects of two different dosages of GMC (150 and 1600 mg kg−1) on glucose, lipid metabolism, inflammation, and intestinal microecology of normal diet-fed C57BL/6 mice were comprehensively investigated. The obtained results showed that the level of triglycerides (TGs) in the low-dose group down-regulated significantly, and the anti-inflammatory cytokine interleukin 10 (IL-10) significantly increased, while the pro-inflammatory cytokines monocyte chemotactic protein 1 (MCP-1) and interleukin 1beta (IL-1β) in the high-dose group were significantly decreased. Importantly, GMC promoted the α-diversity of gut microbiota in normal-diet-fed mice, regardless of dosages. Additionally, it was found that the low-dose treatment of GMC significantly increased the abundance of Lactobacillus, while the high-dose treatment of GMC significantly increased the abundance of SCFA-producers such as Clostridiales, Lachnospiraceae, and Ruminococcus. Moreover, the content of short-chain fatty acids (SCFAs) was significantly increased by GMC supplementation. Thus, our research provides a novel insight into the effects of GMC on gut microbiota and physiological characteristics.

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“…To forecast the process quality of Chinese pancakes, the rheological parameters were assessed using a frequency sweep (Ge et al, 2020; Salehi, 2017; Salehi, 2021). Figure 3 showed the storage modulus ( G ′), loss modulus ( G ″), and tan δ ( G ″/ G ′) of pancake doughs at various hydrocolloid concentrations and frequencies.…”

Section: Resultsmentioning

confidence: 99%

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

Chen

Zhang

et al. 2022

Food Processing Preservation

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With multiple layers and certain thicknesses, Chinese pancakes are similar to flatbread. Additionally, these are known as "Qian Ceng Bing" in China. Like other high-starch staple foods such as bread, steamed rice cakes, and cooked noodles, Chinese pancakes are prone to starch retrogradation during storage, resulting in a hard texture (Dong & Karboune, 2021; Eckardt et al., 2013; Liu, Zhang, Devahastin, et al., 2020). Although reheatingChinese pancakes helps to increase their acceptability, recovering it to fresh state quality is tough. In particular, the hectic life made microwave ovens a popular tool for reheating food, however, microwaves are not conducive to heating Chinese pancakes uniformly based on the movement of polar molecules and conductive ions, which can easily lead to hardening problems and is not conducive to restoring the quality of Chinese pancake after reheating (Albert et al., 2012;Mizrahi, 2012;Zhang et al., 2006). Therefore, limiting the starch regeneration of Chinese pancakes during storage and improving their quality after reheating are important steps in promoting the commercial sale and popularization of Chinese pancakes.Hydrocolloids have been studied for their ability to prevent starch regeneration by enhancing water retention and limiting water

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Rheological properties, textural and compound preservative of kelp recombination noodles

Cited by 13 publications

References 35 publications

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Glycerol Monocaprylate Modulates Gut Microbiota and Increases Short-Chain Fatty Acids Production without Adverse Effects on Metabolism and Inflammation

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

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