Zhang Zhi-Hong, Wang Huiyue, Zhang Zhankai, Li Xiaolan, Wang Shuncai, Gao Xianli
School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
School of Pharmacy, Jiangsu University, Zhenjiang 212013, China.
Food Chem. 2025 Jul 16;492(Pt 3):145506. doi: 10.1016/j.foodchem.2025.145506.
Due to selenium deficiency in most regions of China, it is crucial to ensure safe and effective supplementation of selenium intake in daily life. Selenium-enriched fresh noodles were prepared by selenium-enriched wheat flour. The results indicated that organic selenium in selenium-enriched wheat flour improved the viscoelasticity of dough. High selenium noodles (HSN) exhibited superior cooking quality compared to control (plain noodles, PN). In FT-IR analysis, organic selenium in selenium-enriched noodles may promote the development of protein ordered structure, enhancing CH stretching vibration and the forming hydrogen bonds with starch. Additionally, the in vitro digestion study revealed that HSN had the highest resistant starch (RS) content of 42.28 %, which was 12.37 % higher than that of PN. In sensory evaluation, HSN received the highest overall score. Therefore, using selenium-enriched wheat flour with an appropriate selenium content to make fresh noodles can enhance both the quality and health benefits of the noodles.
由于中国大部分地区存在硒缺乏的情况，因此在日常生活中确保安全有效地补充硒摄入量至关重要。富硒鲜面是用富硒小麦粉制作而成的。结果表明，富硒小麦粉中的有机硒改善了面团的粘弹性。与对照组（普通面条，PN）相比，高硒面条（HSN）表现出更优的烹饪品质。在傅里叶变换红外光谱（FT-IR）分析中，富硒面条中的有机硒可能促进蛋白质有序结构的形成，增强CH伸缩振动并与淀粉形成氢键。此外，体外消化研究表明，HSN的抗性淀粉（RS）含量最高，为42.28%，比PN高12.37%。在感官评价中，HSN获得了最高的总分。因此，使用含适量硒的富硒小麦粉制作鲜面可以提高面条的品质和健康效益。
