Journal
FOOD CHEMISTRY
Volume 330, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127319
Keywords
Oat noodles; Fresh egg white; Quality; Protein aggregation
Funding
- National Key Research and Development Program of China [2018YFD0401003]
- National First-Class Discipline Program of Food Science and Technology [JUFSTR20180204]
- program for Distinguished Talents of Six Domains in Jiangsu Province [NY-009]
- Collaborative Innovation Center for Modern Grain Circulation and Safety in Jiangsu Province
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The influence of fresh egg white (EW) addition on the quality characteristics and protein aggregation in oat noodles containing wheat flour and gluten was studied. EW addition decreased cooking loss and increased cooking time of 70% oat noodles. The hardness, chewiness, tensile force and tensile distance improved significantly. A smooth surface and continuous protein network were observed by scanning electron microscopy (SEM) after adding EW. After cooking, the peak area in SE-HPLC profile of 70% oat noodles with EW decreased obviously. The extractabilities of protein in sodium dodecyl sulfate containing medium (SDSEP) of cooked wheat and oat noodles under non-reducing condition were lower than those of samples under reducing condition. The protein bands changes in SDS-PAGE profiles showed that EW could induce disulfide cross-linking of proteins in noodles. EW addition promoted proteins interaction and improved the cooking and texture properties of oat noodles.
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