State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; International Joint Laboratory on Food Safety, Synergetie Innovation Center of Food Satety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
Food Chem. 2023 Mar 15;404(Pt B):134549. doi: 10.1016/j.foodchem.2022.134549. Epub 2022 Oct 10.
Enzymatic browning has been a significant factor affecting the sale of fresh noodles. This study used a combination of physical and chemical methods to achieve a long-lasting and effective anti-browning effect in fresh noodles. The results showed that the combinations of citric acid (CA), NaOH, and KOH with heat treatment blunted the polyphenol oxidase activity and improved the color of fresh noodles. Specifically, the L* value of fresh noodles stored at 6 °C treated by the combination of CA and 75 °C (CHFN-75) at 72 h (81.71) was significantly higher than that of the control at 72 h (74.42). Mixolab and confocal laser scanning microscopy showed that the combined treatment affected the protein and starch of the flour. However, the hardness and chewiness of the cooked noodles increased only slightly, and the adhesiveness decreased slightly. The innovative combination can be used as an effective way to delay the darkening of fresh noodles.
酶促褐变一直是影响鲜面条销售的一个重要因素。本研究采用物理和化学相结合的方法，在鲜面条中达到持久有效的防褐变效果。结果表明，柠檬酸（CA）、NaOH 和 KOH 与热处理相结合，可钝化多酚氧化酶的活性，改善鲜面条的颜色。具体来说，在 6°C 下储存的鲜面条，经 CA 和 75°C（CHFN-75）处理 72 h 后，其 L值（81.71）明显高于对照组 72 h 时的 L值（74.42）。Mixolab 和共聚焦激光扫描显微镜显示，联合处理影响了面粉中的蛋白质和淀粉。然而，熟面条的硬度和咀嚼性仅略有增加，粘性略有下降。这种创新的组合可以作为一种有效的方法来延缓鲜面条的变暗。
