Effect of different starch acetates on the quality characteristics of frozen cooked noodles

被引：13

作者：

Zhang, Kangyi ^{[1
]}

Zhao, Di ^{[1
]}

Ma, Xiaojing ^{[2
]}

Guo, Dongxu ^{[1
]}

Tong, Xiaofeng ^{[2
]}

Zhang, Yun ^{[3
]}

Qu, Lingbo ^{[4
]}

机构：

[1] Henan Acad Agr Sci, Ctr Agr Prod Proc, 116 Huayuan Rd, Zhengzhou 450000, Peoples R China

[2] Henan Agr Univ, Zhengzhou, Peoples R China

[3] Henan Univ Technol, Zhengzhou, Peoples R China

[4] Zhengzhou Univ, Sch Chem & Mol Engn, Zhengzhou 450000, Peoples R China

来源：

FOOD SCIENCE & NUTRITION | 2022年 / 10卷 / 03期

关键词：

frozen cooked noodle; physicochemical properties; starch acetate; textural property; WHEAT GLUTEN; PHYSICOCHEMICAL PROPERTIES; AMYLOSE DETERMINATION; SECONDARY STRUCTURE; FLOUR; STORAGE; PROTEINS;

D O I：

10.1002/fsn3.2692

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The physicochemical properties of starch acetates with an equal degree of substitution prepared from pea, corn, and wheat starch and their effects on frozen cooked noodle (FCN) quality were investigated. The result showed that the three kinds of starch acetates had different effects on the quality of FCN due to their different blue values, freeze-thaw stability, and crystalline morphology analyzed by XRD (p < .05). The FCN with the addition of 20% CAS exhibited slow deterioration of textural properties during holding for 30 min. The analysis of the changes in the content of free SH group and glutenin macropolymer (GMP) demonstrated that the addition of CAS promoted protein disulfide cross-linking and decreased protein mobility during holding. Fourier transform infrared spectroscopy (FT-IR) revealed that FCN with the addition of CAS had low decrement in alpha-helix and beta-sheet during holding, indicating that starch acetates contributed to the maintenance of the gluten network structure.

引用

页码：678 / 688

页数：11

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