State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China.
Hemudu Yuanguo Agricultural Products Development Co., Ltd, Yuyao 315414, China.
Int J Biol Macromol. 2024 Nov;279(Pt 4):135475. doi: 10.1016/j.ijbiomac.2024.135475. Epub 2024 Sep 12.
This study aimed to investigate the effects of raw Polygonatum cyrtonema Hua polysaccharides (RPCPs) and "zhi" P. cyrtonema Hua polysaccharides (ZPCPs) on the gluten structure, in vitro digestion, and shelf life of fresh wet noodles (FWN). The results demonstrated that incorporating PCPs improved the cooking and sensory qualities of FWN. Moreover, the shelf life of FWN was extended by 6 days with 1.5 % RPCPs (w/w) compared with the control FWN. Furthermore, incorporating 1.5 % ZPCPs led to a 1.2- and 0.2-fold increase in the disulfide bond and α-helix content, respectively, compared with the control FWN. This resulted in enhanced gluten structure, improved springiness and viscidity, and reduced cooking loss by 14.47 %-52.19 %. The scanning electron microscopy analysis revealed that the starch particles were entrapped by PCPs, leading to higher gelatinization temperature and lower setback value of FWN, thereby reducing the starch digestion ratio to 55.50 %. In summary, the findings suggested that FWN containing PCPs can extend shelf life, improve taste, and slow starch digestion staple.
本研究旨在探讨生黄精多糖（RPCPs）和“炙”黄精多糖（ZPCPs）对小麦面筋结构、体外消化和新鲜湿面条（FWN）保质期的影响。结果表明，添加 PCPs 可改善 FWN 的烹饪和感官品质。此外，与对照 FWN 相比，添加 1.5% RPCPs（w/w）可将 FWN 的保质期延长 6 天。此外，与对照 FWN 相比，添加 1.5% ZPCPs 可分别使二硫键和α-螺旋含量增加 1.2 倍和 0.2 倍。这导致面筋结构增强，弹性和粘性提高，蒸煮损失减少 14.47%-52.19%。扫描电子显微镜分析表明，PCPs 会捕获淀粉颗粒，从而提高 FWN 的糊化温度和降低回生值，进而降低淀粉消化率至 55.50%。综上所述，研究结果表明，含有 PCPs 的 FWN 可延长保质期、改善口感和减缓淀粉消化速度。
