期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 124, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.109197
关键词
Matcha; Active components; Gluten; Structure; Rheological properties
资金
- National Natural Science Foundation of China (NSFC)-Guangdong Joint Foundation Key Project [U1501214]
- key project of Guangzhou science and technology program [201804020036]
- YangFan Innovative and Entrepreneurial Research Team Project [2014YT02S029]
- National Natural Science Foundation of China [31772002]
Matcha is a popular nutritious food ingredient with strong health benefits. The interplay between matcha and gluten is essential for developing high-quality matcha-noodles. Herein, the effects of matcha and its active components, L-theanine and tea polyphenol, on the structural and rheological properties of gluten had been investigated. The results showed that matcha weakened the dough strength by reducing disulfide bonds and hindering the formation of gluten network. However, L-theanine enhanced the ductility of dough by forming extra beta-sheets and disulfide bonds, whereas tea polyphenol increased its toughness by forming numerous intermolecular hydrogen bonds with gluten to stabilize the grid structure. The underlying intermolecular mechanisms between gluten and L-theanine or tea polyphenol were clearly established. This study has provided valuable reference to produce nutritious noodles products with matcha or its active components.
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