Kai Yi, Liu Yi, Li Hongliang, Yang Hongshun
Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.
Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
Food Res Int. 2023 Feb;164:112394. doi: 10.1016/j.foodres.2022.112394. Epub 2022 Dec 28.
The development of nutritional noodles of high quality has become a new hotspot of research in the area of food science. Since wakame is edible seaweed rich in dietary fiber and proteins and rarely found in ordinary noodle, this study investigated the release of metabolites, the texture quality, and the rheological properties of wakame noodle, as well as the mechanism by which extruded wakame flours can influence noodle texture and viscoelasticity through digestion. Basically, nuclear magnetic resonance spectra were applied to identify the 46 metabolites including amino acids, saccharides, fatty acids, and other metabolites. Both PCA and OPLS-DA model showed fit goodness and good predictivity, which were assessed the increasing release of most metabolites. Structural studies discussed the effects on the enhancement of interlinkage with gluten matrix and protein matrix, which were validated via the decreasing instantaneous compliance J (1.64 × 10 to 0.16 × 10 Pa). Wakame addition best matched the physiochemical properties of noodle, in terms of chewiness (99.10 vs 122.66 g.mm), gumminess (281.98 vs. 323.44 g), and gel strength (132.65 vs 173.95 kPa•s). Beyond the functional characteristics it contributes benefits like reduction of diet-related diabetes. As a consequence, the creation of personalized nutritious, healthy noodles will be an innovative route from a scientific viewpoint and an application standpoint.
高品质营养面条的开发已成为食品科学领域新的研究热点。由于裙带菜是一种富含膳食纤维和蛋白质的可食用海藻，在普通面条中很少见，因此本研究调查了裙带菜面条的代谢物释放、质地品质和流变学特性，以及挤压裙带菜粉通过消化影响面条质地和粘弹性的机制。基本上，利用核磁共振光谱鉴定了包括氨基酸、糖类、脂肪酸和其他代谢物在内的46种代谢物。主成分分析（PCA）和正交偏最小二乘法判别分析（OPLS-DA）模型均显示出良好的拟合优度和预测能力，评估结果表明大多数代谢物的释放量增加。结构研究讨论了对增强与面筋基质和蛋白质基质相互连接的影响，这通过瞬时柔量J的降低（从1.64×10降至0.16×10 Pa）得到验证。就咀嚼性（99.10对122.66 g·mm）、胶黏性（281.98对323.44 g）和凝胶强度（132.65对173.95 kPa•s）而言，添加裙带菜与面条的理化性质最为匹配。除了其功能特性外，它还有助于降低与饮食相关的糖尿病等疾病风险。因此，从科学和应用的角度来看，创造个性化的营养健康面条将是一条创新之路。
