期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 55, 期 6, 页码 2562-2569出版社
WILEY
DOI: 10.1111/ijfs.14508
关键词
Fresh wheat noodles; gluten; quality characteristics; tea polyphenols
资金
- National Natural Science Foundation of China [31401548]
- Fundamental Research Funds of Henan University of Technology [2018RCJH04]
- Science and Technology Research Project of Henan [182102110343]
In this study, the quality properties of fresh noodles with tea polyphenols (TPs), including rheological and texture properties, were characterised. The changes of gluten protein second structure, free thiol group (-SH) content and TPs content were evaluated in fresh noodles during storage time. The results showed that the flour farinograph and extensograph properties could be improved by 0.9% TPs. All of textural parameters exhibited significant decrease (P < 0.05) along with the storage time, including hardness, springiness and tensile force of fresh noodles, while the shelf life of noodles containing TPs was longer than that of non-TPs noodles. In addition, TPs inhibited the transformation of glutenin macropolymer (GMP) into SDS-soluble glutenin in the fresh noodles. Furthermore, the increase in free thiol group, the decrease of alpha-helix structure and the change of TPs content mostly occurred during the first 9 days. These results indicated that TPs could prolong the shelf life of fresh noodles.
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