Tang Juan, Zhu Zhijie, Yu Zijun, Du Xianfeng, Chen Xu
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Joint Research Center for Food Nutrition and Health of IHM, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Joint Research Center for Food Nutrition and Health of IHM, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
Int J Biol Macromol. 2025 Jul;318(Pt 2):145198. doi: 10.1016/j.ijbiomac.2025.145198. Epub 2025 Jun 11.
Water distribution considerably affects the quality of rice noodles, yet its effects on their physicochemical properties and digestibility remain unclear. In this study, as the water-to-powder ratio of rice noodles was increased from 5:10 to 10:10, low-field nuclear magnetic resonance (LF-NMR) analysis revealed an increase in the proportion of free water in rice noodles. Meanwhile, the hardness, gumminess, and chewiness of the rice noodles significantly decreased, whereas the water absorption rate slightly increased. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) patterns indicated a reduction in both crystalline and short-range ordered structures as the ratio was increased from 5:10 to 10:10. Correspondingly, gelatinization temperature increased from 78.23 to 80.13 °C, indicating that more energy was required to disrupt the starch granules by water molecules in rice noodles. In addition, the rice noodles prepared with a water-to-powder ratio of 9:10 exhibited the least cooking loss rate and had the highest light transmittance. Notably, the content of rapid digestible starch increased, whereas that of resistant starch gradually decreased. These findings indicate that water distribution influences the structural tightness and digestibility of rice noodles, and the results provide a theoretical basis for regulating the quality of rice noodles through their water distribution.
水分分布对米粉品质有显著影响，但其对米粉理化性质和消化率的影响尚不清楚。在本研究中，随着米粉水料比从5:10增加到10:10，低场核磁共振（LF-NMR）分析显示米粉中自由水比例增加。同时，米粉的硬度、胶黏性和咀嚼性显著降低，而吸水率略有增加。X射线衍射（XRD）和傅里叶变换红外光谱（FTIR）图谱表明，当比例从5:10增加到10:10时，结晶结构和短程有序结构均减少。相应地，糊化温度从78.23℃升高到80.13℃，这表明米粉中的水分子需要更多能量来破坏淀粉颗粒。此外，水料比为9:10制备的米粉煮失率最低，透光率最高。值得注意的是，快速消化淀粉含量增加，而抗性淀粉含量逐渐降低。这些发现表明水分分布会影响米粉的结构紧密性和消化率，研究结果为通过水分分布调控米粉品质提供了理论依据。
