Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Chem. 2021 May 15;344:128702. doi: 10.1016/j.foodchem.2020.128702. Epub 2020 Nov 23.
White-salted noodles are prepared, stored and consumed in various ways. However, relationships among cooking and storage conditions on nutritional functionality are not fully understood. The manuscript elucidates the mechanism of formation of resistant starch (RS) leading to slower digestion rate of variously cooked (boiled, steamed, stir-fried, fried and microwave heated) noodles followed by storage under different conditions (-18, 4 and 25 °C for 4, 24 and 48 h). RS content of noodles stored at 25 °C was higher than noodles stored at 4 °C, which was consistent with increases in the degree of crystallinity during storage. We showed that the residual moisture content primarily facilitated the mobility of starch chains and contributed towards the increase in RS associated with the decrease of enzyme susceptivity of noodles after storage. Evidence that supramolecular organization (helical structure and crystallinity) had a more pronounced effect than the macroscopic structure such as compactness or bulk density was also provided.
白盐面条可以通过各种方式进行制备、储存和食用。然而，对于烹饪和储存条件对营养功能的影响关系，我们还不完全了解。本文阐述了形成抗性淀粉（RS）的机制，导致各种烹饪（煮、蒸、炒、煎和微波加热）面条的消化速度变慢，然后在不同条件下储存（-18、4 和 25°C 下储存 4、24 和 48 小时）。在 25°C 下储存的面条的 RS 含量高于在 4°C 下储存的面条，这与储存过程中结晶度的增加一致。我们表明，残余水分含量主要促进了淀粉链的迁移性，并有助于增加 RS，这与储存后面条的酶敏感性降低有关。还提供了证据表明，超分子结构（螺旋结构和结晶度）比宏观结构（如紧密性或堆积密度）具有更显著的影响。
