Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Int J Biol Macromol. 2021 Aug 1;184:731-738. doi: 10.1016/j.ijbiomac.2021.06.151. Epub 2021 Jun 24.
The functionalities of gluten-free rice noodles are significantly affected by starch hierarchical structures. Identifying the structures that synergistically determine noodle integrated functionalities is vital to designing health-promoting starchy foods with desirable consumer sensory and nutritional qualities. This study reports on the changes in starch structures and functionalities (starch digestibility, texture, and flavor) of rice noodles during household cooking processes (steaming, boiling, and stir-frying), and describes an underlying structure-functionality relationship. Results show that all the cooking processes examined increased starch reassembled ordered structures, especially short-range ordered structures, helical and crystalline structures, and ordered aggregate structures. Steaming and boiling led to a decrease in rapidly digestible starch (RDS) and an increase in slowly digestible starch, while stir-frying yielded a reduction in RDS content and an increase in resistant starch in rice noodles. Steaming and boiling decreased while stir-frying increased the flavor variety of noodles. All cooking processes examined altered noodle textures, with a significant increase in hardness, gumminess, and chewiness. Structure-functionality relationships suggested short-range ordered structures, crystalline structures, and the ordered molecular and aggregate structures of noodles synergistically determined starch digestion, texture, and flavor. By structuring such key structures, the digestion, texture, and flavor of rice noodles can thus be reasonably controlled.
无麸质米粉的功能受淀粉的层次结构显著影响。确定协同决定面条综合功能的结构对于设计具有理想消费者感官和营养品质的促进健康的含淀粉食品至关重要。本研究报告了在家庭烹饪过程（蒸、煮和炒）中米粉的淀粉结构和功能（淀粉消化率、质地和风味）的变化，并描述了其结构-功能关系。结果表明，所有研究的烹饪过程都增加了淀粉重新组装的有序结构，特别是短程有序结构、螺旋和结晶结构以及有序聚集结构。蒸和煮导致快速消化淀粉（RDS）减少和缓慢消化淀粉增加，而炒则导致 RDS 含量减少和抗性淀粉增加。蒸和煮降低了面条的风味多样性，而炒增加了。所有研究的烹饪过程都改变了面条的质地，硬度、胶粘性和咀嚼性显著增加。结构-功能关系表明，短程有序结构、结晶结构和面条的有序分子和聚集结构协同决定了淀粉的消化、质地和风味。通过构建这些关键结构，可以合理控制米粉的消化、质地和风味。
