Effect of curdlan on the aggregation behavior and structure of gluten in frozen-cooked noodles during frozen storage

Liang, Ying; Chen, Zilu; Liu, Mei; Qu, Zhuoting; Liu, Hao; Song, Jiayang; Zhu, Mengfei; Zhang, Xia; He, Bo; Wang, Jinshui

doi:10.1016/j.ijbiomac.2022.02.085

Cited by 34 publications

(8 citation statements)

References 35 publications

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“…4d). This can be attributed to the decrease of gluten protein content due to the addition of DTF, resulting in the decrease of intermolecular forces, which makes the gluten network structure easier to be broken by ice crystals during storage (Liang et al ., 2022). The extensibility of the dough showed an increasing trend as the addition (>5%) of DTF increased compared to DWD‐0 (Fig.…”

Section: Resultsmentioning

confidence: 99%

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Wu,

Cui,

Wei

et al. 2024

Int J of Food Sci Tech

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SummaryThis study analysed the impact of adding different amounts (5–25%) of defatted tigernut flour (DTF) to frozen wheat dough at different freezing periods. The chemical composition and freeze–thaw stability of the composite flour, as well as the physicochemical properties (e.g., textural, tensile, and rheological properties) of the dough after being frozen, were assessed. It was found that the addition of DTF enhanced the nutritional value of the dough and improved quality characteristics such as texture and tensile properties of the dough after it had been frozen and thawed. With increasing DTF, the content of dietary fibre (8.69–9.63%) and ash (0.54–1.05%) increased significantly, but the content of starch (58.56–54.96%) and protein (11.03–10.35%) decreased as compared to that of wheat flour alone. The thermal and freeze–thaw stability of composite flour was greatly improved with increasing amounts of DTF, and the retrogradation of the dough was delayed. DTF (5–15%) proportionately delayed deterioration of springiness and retarded hardening of the frozen dough. In addition, the extensibility of the frozen dough was significantly increased by adding 10–25% DTF. The results suggest that DTF has the potential to positively influence the quality of frozen wheat dough, while at the same time increasing the high‐value utilisation of tigernut.

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Section: Resultsmentioning

confidence: 99%

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Wu,

Cui,

Wei

et al. 2024

Int J of Food Sci Tech

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show abstract

“…The –SH contents were determined according to the Ellman reagent colorimetric method of Liang et al 15 100 mg lyophilized powder of the samples was dissolved in 9 mL buffer A (containing 8 M urea, 3 mM EDTA, 1% w/v SDS, 0.2 M pH = 8.0 Tris-HCl). Then, the solution was vortex mixed and reacted in a constant temperature shaker (SHZ-B, Boxun, Shanghai, China) at 25 ± 0.5 °C for 2 h. Ellman regent (containing 10 mM DTNB, 0.2 M pH = 8.0 Tris-HCl) was then added, vortexed, and reacted in a constant temperature shaker at 25 ± 0.5 °C for 1 h. After the reaction, the mixture was centrifuged (Centrifuge 5804R, Eppendorf, Hamburg, German) at 13 600 g for 15 min.…”

Section: Methodsmentioning

confidence: 99%

“…The -SH contents were determined according to the Ellman reagent colorimetric method of Liang et al 15…”

Section: Kinetics Evaluation Of Textural Deterioration In Cooked Nood...mentioning

confidence: 99%

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles

Wang,

Liu,

Yang

et al. 2024

Food Funct.

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“…The contents of free SH and SS were determined by Ellman's reagent colorimetric method (Liang et al ., 2022). Briefly, 75 mg lyophilised sample was dissolved in 1.0 mL 86 mmol/L Tris‐Gly buffer (containing 10.4 g/L Tris, 6.9 g/L glycine and 12.0 g/L EDTA; pH 8.0), 4.7 g guanidin hydrochloride was added, and replenished to 10 mL with Tris‐Gly buffer; the sample was incubated in a shaker for 3 h (25 °C, 150 rpm, vortexing for 1 min every 0.5 h) and centrifuged (9000× g , 10 min) to obtain the supernatant.…”

Section: Methodsmentioning

confidence: 99%

Influence of sanxan on the quality of salt‐free frozen‐cooked wheat noodles during freeze–thaw cycles

Liang

Song

Chen

et al. 2022

Int J of Food Sci Tech

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Developing salt-free frozen-cooked wheat noodles (FCNs) has a promising future, and how to eliminate the deficiency of the absence of salt is key to enhance its quality. In this study, based on the unique 'gelforming in cold water and gel strength-strengthening during heating' properties, sanxan was used to improve the quality of salt-free FCNs and the underlying mechanism was initially explored. TPA analysis, colour profile, thermal stability analysis, determination of free sulfhydryl and disulphide bonds contents, scanning electron microscopy observation, confocal laser scanning microscopy observation were carried out. The results showed that adding 1.2% sanxan could minimise the decrease in hardness, springiness, maximum tensile strength and tensile fracture distance, and the increase in adhesiveness of salt-free FCNs during freeze-thaw treatments (FTs). The chrominance and thermal stability of salt-free FCNs during FTs were also improved by adding 1.2% sanxan. Adding sanxan could strengthen the gluten network of salt-free FCNs by weakening the recrystallisation of ice crystals, inhibiting the breakage of SS and enhancing the cross-linkage degree and continuity of gluten network during FTs. The current study could develop a new preparation strategy of salt-free convenient noodles and provide theoretical basis for expanding the novel application of sanxan in frozen foods.

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Effect of curdlan on the aggregation behavior and structure of gluten in frozen-cooked noodles during frozen storage

Cited by 34 publications

References 35 publications

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles

Influence of sanxan on the quality of salt‐free frozen‐cooked wheat noodles during freeze–thaw cycles

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