Fan Zhihao, Shahid Ayesha, Su Kerui, Zhao Anqi, Zhang Beixiao, Xu Jingliang
School of Chemical Engineering, Zhengzhou University, Zhengzhou 450001, China.
School of Chemical Engineering, Zhengzhou University, Zhengzhou 450001, China.; National Key Laboratory of Biobased Transportation Fuel Technology, Zhengzhou 450001, China.
Food Chem. 2025 Aug 1;482:144034. doi: 10.1016/j.foodchem.2025.144034. Epub 2025 Mar 25.
Fresh spirulina microcapsules (SP-MICs) are a viable strategy to prolong the preservation of fresh spirulina. This study aims to investigate the effects of SP-MICs on noodle quality, focusing on physicochemical properties and wheat gluten structures. Compared to the control group, the addition of 3 % SP-MICs significantly improved the sensory and textural properties of the noodles. Chewiness and hardness increased by 14.40 % and 32.36 %, respectively. In terms of glutenin subunits, HMS and B/C-LMS contents increased by 6.10 % and 5.39 %, respectively. Additionally, the gliadin-to-glutenin ratio reached its lowest at 1.19. Surface hydrophobicity decreased by 6.41 %, disulfide bond content increased by 31.60 %, and non-covalent interactions (hydrogen bond and hydrophobic interactions) were enhanced. The secondary structure of gluten protein became more ordered, with a 6.86 % increase in β-sheet content and a 1.10 % decrease in random coil content. SEM and CLSM results showed that 3 % SP-MICs significantly reinforced the gluten network and protein-starch cross-linking.
新鲜螺旋藻微胶囊（SP-MICs）是延长新鲜螺旋藻保存期的一种可行策略。本研究旨在探讨SP-MICs对面条品质的影响，重点关注其理化性质和小麦面筋结构。与对照组相比，添加3%的SP-MICs显著改善了面条的感官和质地特性。咀嚼性和硬度分别提高了14.40%和32.36%。就谷蛋白亚基而言，高分子量麦谷蛋白亚基（HMS）和B/C型低分子量麦谷蛋白亚基（B/C-LMS）含量分别增加了6.10%和5.39%。此外，醇溶蛋白与谷蛋白的比例最低达到1.19。表面疏水性降低了6.41%，二硫键含量增加了31.60%，非共价相互作用（氢键和疏水相互作用）增强。面筋蛋白的二级结构变得更加有序，β-折叠含量增加了6.86%，无规卷曲含量减少了1.10%。扫描电子显微镜（SEM）和共聚焦激光扫描显微镜（CLSM）结果表明，3%的SP-MICs显著增强了面筋网络和蛋白质-淀粉交联。
