State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Food Chem. 2020 Oct 30;328:127053. doi: 10.1016/j.foodchem.2020.127053. Epub 2020 May 19.
Compared with dried noodles, fresh wet noodles (FWNs) have unique flavor and texture characteristics. However, they have a short shelf life due to their high moisture content (approximately 33%). We developed an innovative technique applying cold plasma, which allows the quick removal of some of the moisture to improve their shelf-life. We investigated the effect of cold plasma treatment on the extent of moisture molecule migration and on quality changes in FWNs. A rapid moisture molecule migration occurred due to the synergism between the structure driving force and drying driving force caused by cold plasma. The color of FWNs became whiter and the texture became harder upon plasma treatment. Scanning electron microscopy and differential scanning calorimetry showed that the structural stability of FWNs increased. Moreover, cold plasma treatment had no effect on the secondary structure types of FWNs, while the α-helix and β-sheet converted to β-turn and random coil.
与干面条相比，新鲜湿面条（FWN）具有独特的风味和质地特性。然而，由于其高水分含量（约 33%），它们的保质期很短。我们开发了一种应用冷等离子体的创新技术，可快速去除部分水分以延长保质期。我们研究了冷等离子体处理对 FWN 中水分分子迁移程度和质量变化的影响。由于冷等离子体引起的结构驱动力和干燥驱动力的协同作用，快速发生了水分分子迁移。FWN 的颜色变得更白，质地变得更硬。扫描电子显微镜和差示扫描量热法表明 FWN 的结构稳定性增加。此外，冷等离子体处理对 FWN 的二级结构类型没有影响，而α-螺旋和β-折叠则转化为β-转角和无规卷曲。
