College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China.
College of Agronomy, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, Zhengzhou, People's Republic of China.
J Sci Food Agric. 2023 Aug 30;103(11):5560-5568. doi: 10.1002/jsfa.12632. Epub 2023 May 1.
Dark spots may affect the appearance of fresh noodles during storage, even when made from flour with low ash content. The effect of flour bran content on the degree of dark spot formation in fresh wet noodle sheets (FWNS) is investigated to explain this phenomenon.
Confocal laser scanning microscopy (CLSM) observation revealed that the wheat bran particles were responsible for the formation of dark spots on FWNS, with each bran particle core generating a single dark spot. In wheat flours with low ash content, the number of wheat bran particles causing dark spot formation on FWNS was limited, and these particles were not visible to the naked eye until their size exceeded approximately 50 μm. Tropolone, a polyphenol oxidase inhibitor (PubChem CID: 24900578) and dry heating treatment, which inactivates polyphenol oxidase, was found to inhibit or reduce the formation of dark spots.
Based on these findings, it can be concluded that bran particles, rich in polyphenol oxidase, play a key role in dark spot formation. © 2023 Society of Chemical Industry.
即使使用灰分含量低的面粉制作，黑点也可能会影响新鲜面条在储存过程中的外观。本研究旨在探讨面粉麸皮含量对新鲜湿面条（FWNS）中黑点形成程度的影响，以解释这一现象。
共焦激光扫描显微镜（CLSM）观察表明，麦麸颗粒是 FWNS 上形成黑点的原因，每个麸皮颗粒核心产生一个单独的黑点。在灰分含量低的小麦粉中，引起 FWNS 上形成黑点的麦麸颗粒数量有限，并且这些颗粒的大小超过约 50 μm 时才用肉眼可见。发现抑制多酚氧化酶的抑制剂曲酸（PubChem CID：24900578）和干热处理可抑制或减少黑点的形成。
基于这些发现，可以得出结论，富含多酚氧化酶的麸皮颗粒在黑点形成中起关键作用。© 2023 英国化学学会。
