Wang Jing, Liu Yongxin, Sun Qingjie, Li Man, Wang Yanfei, Xie Fengwei
Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Foods. 2025 Feb 17;14(4):674. doi: 10.3390/foods14040674.
Thermal treatment of rice starch, which is the main ingredient in rice noodles and has cooling-set gelling behavior, can disrupt hydrogen bonding, leading to a compromised gel structure. This can lead to a softer texture and reduced textural attributes and cooking characteristics of rice noodles. This study investigated how thermal sterilization and curdlan integration affect the rheological characteristics, microstructure, and quality of rice noodles. Fourier-transform infrared (FTIR) spectroscopy, kinetic analysis, and scanning electron microscopy (SEM) confirmed that the incorporation of curdlan, a thermally set polysaccharide gel, enhances hydrogen bonding, accelerates gel formation, and yields a denser gel structure to rice noodles. This enhancement improves solid-like behavior, storage modulus, textural properties, and cooking characteristics. Compared to pure rice noodles subjected to thermal sterilization, rice noodles incorporating 2.0% curdlan showed reductions of 74.71% in cooking breakage rate and 68.18% in cooking loss rate. Conversely, hardness and springiness increased by 19.82% and 18.75%, respectively. This study offers valuable insights for developing high-quality fresh rice noodles.
大米淀粉是米粉的主要成分，具有冷却凝固的胶凝行为，对其进行热处理会破坏氢键，导致凝胶结构受损。这会使米粉质地变软，质地特性和烹饪特性降低。本研究调查了热杀菌和添加可得然胶如何影响米粉的流变特性、微观结构和品质。傅里叶变换红外（FTIR）光谱、动力学分析和扫描电子显微镜（SEM）证实，添加可得然胶这种热凝固多糖凝胶，可增强氢键，加速凝胶形成，并使米粉产生更致密的凝胶结构。这种增强改善了类固体行为、储能模量、质地特性和烹饪特性。与经过热杀菌的纯米粉相比，添加2.0%可得然胶的米粉煮断率降低了74.71%，煮失率降低了68.18%。相反，硬度和弹性分别提高了19.82%和18.75%。本研究为开发高品质鲜米粉提供了有价值的见解。
Zotero 插件
