Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Wuhan Jinxiangyuan Food Co., Ltd, Wuhan 430040, China.
Int J Biol Macromol. 2024 Oct;278(Pt 4):135062. doi: 10.1016/j.ijbiomac.2024.135062. Epub 2024 Aug 30.
The objective of this study was to investigate the changes in physicochemical and structural properties of starch isolated from hot-dry noodles (HDNS) treated with different contents of potassium carbonate (KCO). The results demonstrated that the existence of KCO increased the WHC and hardness of HDNS gel with an elevated storage modulus. Meanwhile, KCO promoted the gelatinization of HDNS, which displayed higher viscosity and swelling power. Moreover, the relative crystallinity of HDNS were improved. KCO facilitated the transformation of HDNS from an amorphous to a more ordered and crystalline structure. Simultaneously, the microscopic characteristics exhibited that KCO promoted the partial fusion of starch particles to form aggregates, and the particle size became larger. In conclusion, the physicochemical and structural properties of HDNS were improved effectively with the incorporation of KCO, and the research results provided new insights for the processing of high-quality hot-dry noodles.
本研究旨在探讨不同碳酸钾（KCO）含量处理的热干面（HDNS）分离淀粉理化及结构性质的变化。结果表明，KCO 的存在提高了 HDNS 凝胶的持水力和硬度，同时提高了储能模量。此外，KCO 促进了 HDNS 的糊化，使其表现出更高的黏度和膨胀力。此外，HDNS 的相对结晶度也得到了提高。KCO 促进了 HDNS 从无定形到更有序和结晶结构的转变。同时，微观特征表明，KCO 促进了淀粉颗粒的部分融合，形成了聚集体，颗粒尺寸变大。总之，KCO 的加入有效地改善了 HDNS 的理化及结构性质，为高品质热干面的加工提供了新的思路。
