Liu Tingting, Men Zhifang, Lai Changjiangsheng, Lian Xijun
Tianjin Key Laboratory of Food Biotechnology, Institute of Collaborative Innovation in Great Health, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
School of Foreign Languages, Tianjin University of Commerce, Tianjin 300134, China.
Foods. 2025 Jan 1;14(1):81. doi: 10.3390/foods14010081.
Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an experiment was performed to replace alum with gliadin fractions to enhance the boiling resistance of SPV in this study. The results showed that the longest boiling-resistant time of fresh SPV extended to 34.31 min when swelling the dough binder at 50 °C for 5 h, adding a 2% complex of ω-gliadin + αβγ-gliadin at a ratio of 1:1, and mixing at 70 °C for 20 min. The result was 95.7% higher than in the control. Starch swelling and freeze-thaw processes could partially replace the role of alum in preparing SPV. The results of FTIR and solid-state NMR showed that the esterification reaction of ω-gliadin and αβγ-gliadin and hydrogen bonds between sweet potato starch and gliadin fractions reinforced the boiling resistance of vermicelli. There was no ordered area of starch in the new water-resistant vermicular. The gliadin fractions formed crystal with a diffraction angle of 17.38° (3.25 Å). Long-term cold storage could improve the boiling resistance of fresh sweet potato vermicelli. Additionally, the short-term retrogradation of sweet potato amylose significantly reduces its boiling resistance. The study provides new primary data and theoretical support for the industrial application of alum-free fresh sweet potato vermicelli.
明矾是红薯粉丝（SPV）生产中的一种必需添加剂，但对健康有害。为消除明矾对红薯粉丝人体健康造成的危害，并考虑到麦醇溶蛋白各组分的不同粘性特性，本研究进行了一项实验，用麦醇溶蛋白各组分替代明矾，以提高红薯粉丝的耐煮性。结果表明，当在50℃下将面团粘结剂溶胀5小时，添加2%的ω-麦醇溶蛋白+αβγ-麦醇溶蛋白复合物（比例为1:1），并在70℃下混合20分钟时，新鲜红薯粉丝的最长耐煮时间延长至34.31分钟。结果比对照组高95.7%。淀粉溶胀和冻融过程可以部分替代明矾在制备红薯粉丝中的作用。傅里叶变换红外光谱（FTIR）和固体核磁共振（NMR）结果表明，ω-麦醇溶蛋白和αβγ-麦醇溶蛋白的酯化反应以及红薯淀粉与麦醇溶蛋白各组分之间的氢键增强了粉丝的耐煮性。新型耐水粉条中没有淀粉的有序区域。麦醇溶蛋白各组分形成了衍射角为17.38°（3.25 Å）的晶体。长期冷藏可以提高新鲜红薯粉丝的耐煮性。此外，红薯直链淀粉的短期回生显著降低了其耐煮性。该研究为无明矾新鲜红薯粉丝的工业化应用提供了新的基础数据和理论支持。
