Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking

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

doi:10.1016/j.jcs.2021.103395

Cited by 17 publications

(17 citation statements)

References 22 publications

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“…While the value of G ′′ in FCN 0 was sharply decreased, the value of G ′′ in FCN 0.5 smoothly reduced during cooking. This phenomenon may be caused by the steric‐hindrance effect of gel formed by curdlan, which increases the resistance during displacement (Liu et al ., 2022). As shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies showed that curdlan positively influenced the hardness and tensile properties of FCN during cooking and effectively inhibited the deterioration of textural properties and gluten network induced by frozen storage (Liang et al ., 2020; Liu et al ., 2022). Curdlan is widely used as a safe and efficient additive in food and pharmaceutical applications (Verma et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

“…With the development of scientific theories and various new technologies in the food industry, many new types of foods that cannot be made by traditional means have gradually emerged (Yang et al ., 2021). Frozen cooked noodles (FCN) are gaining more and more attention from consumers as nutritious and instant food (Obadi et al ., 2021); its processing includes raw noodle preparation, cooking, freezing and frozen storage (Liu et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

“…As an instant food with high moisture content (50–80%), the cooking stage is the main period when water content increases (Liu et al ., 2022). The distribution and status of water in cooked noodles affect the final quality of FCN by intervening in the degree of water crystallisation during frozen storage (Luo et al ., 2015).…”

Section: Introductionmentioning

confidence: 99%

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Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking

Liu

Liang

Guo

et al. 2022

Int J of Food Sci Tech

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Summary This study aimed to further clarify the influence of curdlan on the quality of frozen cooked noodles (FCN) by exploring the changes in the microstructure, rheological properties and water status of FCN during cooking. The addition of curdlan delayed the disappearance of the white core in FCN during cooking. Compared with FCN without curdlan, the microstructure of FCN with curdlan was more homogeneous, and 0.5% curdlan showed the best improvement. Furthermore, higher G′ and G′′ values and lower strain values were measured in the presence of 0.5% curdlan. Throughout the cooking process, the freezable water content significantly increased. Combined with the result of water distribution, it can be inferred that the reduction of freezable water content induced by curdlan was occurred by changing the status of water. Moreover, the result of magnetic resonance imaging indicated that the water migration rate decreased after the addition of curdlan. The results demonstrate that curdlan mitigates the degradation of FCN structure during cooking by limiting the mobility of water, which also provides new insights for improving the quality of FCN and the application of curdlan.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking

Liu

Liang

Guo

et al. 2022

Int J of Food Sci Tech

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“…Авторы исследования [41] изучали влияние курдлан (внеклеточный полисахарид) на агрегацию белка глютена с целью улучшения качества замороженной лапши. В другой работе [42] оценивали действие курдлан на состояние воды в лапше; установлено, что 0,5% курдлан подавляют подвижность и миграцию воды в продукте.…”

Section: изменение структуры замороженной лапши и парового хлеба во в...unclassified

Defrosted products with preserved micro- and macrostructure

2022

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In the modern world, due to the consumers’ pace of life and lifestyle, there is a need for production of frozen food products that are ready-to-eat after defrosting or heating. An important task, therewith, is preservation of the micro- and macrostructure of flour products and aerated desserts. The paper presents an analysis of studies of aspects of production and realization of frozen finished products with the preserved micro- and macrostructure. A possibility of positioning aerated fermented dairy desserts as functional products is substantiated. In investigation of this product category, particular emphasis is placed on the role of the nutrient composition (proteins, fats, stabilizers and emulsifiers) and an importance of technological operations (freezing and fermentation). Attention is given to the state of the structural elements in the frozen and defrosted states. Despite the absence of crystals in defrosted desserts, it is necessary to take into account their influence on dispersity of the air phase in a frozen product. It was found that frozen noodles are a common product type in Asian countries and consumption of this product is growing every year. Other flour products (macaroni, bakery and confectionery products) are in demand as fast-food products. A promising direction in production of finished food products is a search for solutions and components for preservation of the product macrostructure. Among important tasks are maintenance of the marketable appearance of a defrosted product, prevention of the ice crystal growth in the frozen state and preservation of the protein structure. An important place in production of macaroni and bakery products is occupied by selection of cryoprotectants — components having an ability to inhibit the ice crystal growth and facilitating preservation of the product macrostructure. An important aspect of frozen product quality is its safety upon defrostation. In particular, the control of microbiological indicators and the related water activity value is necessary.

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Potential of curdlan use on the improving textural, cooking and sensory quality, and predicted glycemic index of high-fiber pasta added with watermelon rind

Long,

Tra Tran,

Nguyet Ton

et al. 2025

Bioactive Carbohydrates and Dietary Fibre

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Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking

Cited by 17 publications

References 22 publications

Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking

Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking

Defrosted products with preserved micro- and macrostructure

Potential of curdlan use on the improving textural, cooking and sensory quality, and predicted glycemic index of high-fiber pasta added with watermelon rind

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