Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; College of Agronomy, Northwest A & F University, Yangling 712100, China.
Food Chem. 2024 Sep 30;453:139598. doi: 10.1016/j.foodchem.2024.139598. Epub 2024 May 11.
In this study, dynamic behaviors of proteins and water during fresh noodles processing associated with the quality of fresh noodles were systematically investigated by using wheat near-isogenic lines carrying high-molecular-weight glutenin subunits (HMW-GS) 2 + 12, 3 + 12 or 5 + 10 at the Glu-D1 locus. The results showed that subunits 5 + 10 tend to form a complex gluten network and had a poorly hydrated ability, that prevent the intrusion of external water during cooking; subunits 3 + 12 formed a moderate strength gluten network that generated a medium ability to resist the hydrated and mechanical treatment, which explained the highest water absorption and less cooking loss of cooked noodles; while subunits 2 + 12 formed fragile protein aggregates that had a poor ability to resist mechanical. The findings demonstrated that subunits 3 + 12 provided a suitable gluten network which was crucial for intrusion and hydration of external water thus formed a uniform gluten network and excellent fresh noodle quality.
在这项研究中，通过使用携带高分子量谷蛋白亚基（HMW-GS）2+12、3+12 或 5+10 的小麦近等基因系，系统地研究了与新鲜面条质量相关的新鲜面条加工过程中蛋白质和水的动态行为。结果表明，亚基 5+10 倾向于形成复杂的面筋网络，并且水合能力差，这阻止了在烹饪过程中外来水的渗透；亚基 3+12 形成了适度强度的面筋网络，产生了中等的抗水合和机械处理能力，这解释了煮熟面条的最高吸水率和较低的烹饪损失；而亚基 2+12 形成了脆弱的蛋白质聚集体，其机械抗性差。研究结果表明，亚基 3+12 提供了一个合适的面筋网络，这对于外来水的渗透和水合至关重要，从而形成了均匀的面筋网络和优良的新鲜面条品质。
