期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 123, 期 -, 页码 1157-1164出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2018.11.043
关键词
Pullulanase; In vitro digestibility; White salted noodle
资金
- National Natural Science Foundation of China [31471617, 31471679]
- Fundamental Research Funds for the Central Universities [JUSRP51708A]
- Science and Technology Special Project in North Jiangsu [BN2016204, BN2016205]
- Key Research and Development Plan of Yangzhou, Jiangsu Province [YZ2016046]
This study aimed to develop a noodle with slow digestibility by adding pullulanase-treated wheat flour (PF). PF was prepared from normal wheat flour (NF) by pullulanase treatment, then its characteristics were compared with NF. Varying proportions (0%, 3%, 6%, 9%, 12% and 15%) of PF were substituted for NF to produce white salted noodles (WSN). The rheological, digestive, cooking, color and textural properties of WSN were evaluated. This showed that the amylose content of PF (83 wt%, total starch) was 62% higher than that of NF. After pullulanase treatment, the pasting temperature increased from 62.7 to 75.0 degrees C and the crystal structure of the starch changed from a mixture of A- and V-types to one of B- and V-types. Microstructure graphs showed that the structure of PF was more compact than that of NF. PF substitution produced noodles of acceptable quality with increased water absorption, cooking loss, L* value, hardness, and resilience and decreased cooking yield compared with the control (100% NF). In vitro digestibility tests showed that k (the kinetic constant) for cooked WSN decreased from 0.405 to 0.168 as substitution levels of PF increased from 0% to 15%, indicating that PF still exhibited slow digestibility after cooking. (C) 2018 Published by Elsevier B.V.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据