Wang Jinrong, Qiao Wenjing, Bian Ni, Wu Zijian, Zhao Songsong
Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China.
Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Int J Biol Macromol. 2025 May;307(Pt 2):142001. doi: 10.1016/j.ijbiomac.2025.142001. Epub 2025 Mar 11.
Starch and gluten, the primary components of wheat, play critical roles in determining noodle quality through their synergistic interactions. To unveil the influence of starch-gluten protein interactions on the quality of noodles, further comprehensive exploration in this domain remains imperative. The current understanding of the interactions between gluten and starch in noodles processing was reviewed, with emphasis on water competition, space competition, and covalent and non-covalent interactions. In addition, the influencing factors that impact the starch-gluten interaction, including starch chain, starch granule size, damaged starch content, gluten subunits, processing technology, and additives were discussed. This review describes the interactions between starch and gluten and provides a reference for improving noodle quality.
淀粉和麸质是小麦的主要成分，它们通过协同相互作用在决定面条品质方面发挥着关键作用。为了揭示淀粉-麸质蛋白相互作用对面条品质的影响，在这一领域进行进一步的全面探索仍然势在必行。本文综述了目前对面条加工过程中麸质与淀粉相互作用的理解，重点关注水分竞争、空间竞争以及共价和非共价相互作用。此外，还讨论了影响淀粉-麸质相互作用的因素，包括淀粉链、淀粉颗粒大小、破损淀粉含量、麸质亚基、加工工艺和添加剂。本综述描述了淀粉与麸质之间的相互作用，为改善面条品质提供了参考。
