Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Food Chem. 2020 Jun 15;315:126230. doi: 10.1016/j.foodchem.2020.126230. Epub 2020 Jan 28.
The dense packing and encapsulation of starch by protein are considered important for the digestion of noodles and the textural attributes. This study aims to elucidate the effect of gluten on the noodle texture and starch digestion rates. The structure of cooked noodles was characterized using a scanning electron microscope and Fourier-transform infrared-microscopy. The texture of cooked noodles remained similar when the gluten content was varied from 8 to 12%; however, the hardness increased significantly beyond 14% gluten content. The enzyme-digestion of cooked noodles was largely dependent on the protein content and the cooking time, and the digestibility of cooked noodles was increased when the noodle was over-cooked compared to optimum-cooked. The physical barrier provided by the protein network as well as the dense noodle structure is dependent on both the amount of protein and the cooking time. These factors, further moderate both hardness and enzyme susceptibility of cooked noodles.
淀粉被蛋白质致密包裹和封装被认为对面条的消化和质构特性很重要。本研究旨在阐明面筋对面条质地和淀粉消化率的影响。通过扫描电子显微镜和傅里叶变换红外显微镜对熟面条的结构进行了表征。当面筋含量从 8%变化到 12%时，熟面条的质地保持相似；然而，当面筋含量超过 14%时，硬度显著增加。熟面条的酶消化在很大程度上取决于蛋白质含量和烹饪时间，与最佳烹饪相比，过度烹饪会增加熟面条的消化率。蛋白质网络提供的物理屏障以及致密的面条结构既取决于蛋白质的含量，也取决于烹饪时间。这些因素进一步调节了熟面条的硬度和酶敏感性。
