Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties

Liang, Ying; Qu, Zhuoting; Liu, Mei; Zhu, Mengfei; Zhang, Xia; Le, Wang; Feng, Jun; Zhan, Xi; Wang, Jinshui

doi:10.1016/j.foodchem.2020.128908

Cited by 68 publications

(24 citation statements)

References 38 publications

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“…LF-NMR was used to determine the water state in SPI films before and after storage (Figure 2b). T 2 was the binding degree between water and solid matter, and it was confirmed that the greater the leftward peak position, the firmer the binding capacity of water and solid [31]. It can be observed that three peaks appeared in the LF-NMR spectra of the SPI films, and the transverse relaxation times can be divided into three parts: T 21 (0-0.1 ms), T 22 (0.1-1 ms), and T 23 (1-100 ms).…”

Section: Water Content and Distributionmentioning

confidence: 81%

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Zhou

Wang

et al. 2021

Foods

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Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and −18 °C for 6 weeks (relative humidity (RH), 40–50%). The glycerol migration was monitored by the glycerol migration rate and differential scanning calorimetry (DSC). Water content, low-field nuclear magnetic resonance (LF-NMR), and thermogravimetric analysis (TGA) were used to analyze the water state. The results showed that significant pores and cracks were observed after storage at 25 °C. The proportion of bound water gradually increased, and the glycerol migration rate also reached 1.3% and 0.7% at 25 °C and 4 °C, respectively. The results proved that increasing the storage temperature accelerated the loss of water and glycerol, and decreased the mechanical properties of the SPI film.

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Section: Water Content and Distributionmentioning

confidence: 81%

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Zhou

Wang

et al. 2021

Foods

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“…In this state, the combination of water molecules with gluten and starch was relatively loose, filling mainly the space of the parallel sheet in gluten. The comparatively long T 23 was designated as free water, which was mainly distributed in the gluten network voids and was the most mobile [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

Jiarong

Ding

Wang

et al. 2021

Foods

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The effects of NaCl (1–3%) and kansui (0.5–1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal tensile properties were observed in 2% NaCl (N-2) and the maximum hardness and chewiness were reached at 1% kansui (K-1). Compared to NaCl, the water absorption and cooking loss of recooked FCNs increased significantly with increasing kansui levels (p < 0.05). Rheological results confirmed NaCl and kansui improved the resistance to deformation and recovery ability of thawed dough; K-1 especially had the highest dough strength. SEM showed N-2 induced a more elongated fibrous protein network that contributed to the extensibility, while excessive levels of kansui formed a deformed membrane-like gluten network that increased the solid loss. Moisture analysis revealed that N-2 reduced the free water content, while K-1 had the lowest freezable water content and highest binding capacity for deeply adsorbed water. The N-2 and K-1 induced more ordered protein secondary structures with stronger intermolecular disulfide bonds, which were maximally improved in K-1. This study provides more comprehensive theories for the strengthening effect of NaCl and kansui on FCNs quality.

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“…Phenols are vital substrates of enzymatic browning in fresh-cut fruits and vegetables, with the type and content of phenolic compounds significantly determining browning characteristics 33 . Therefore, total phenolic content plays a major role in the browning of stored fruits.…”

Section: Discussionmentioning

confidence: 99%

Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

Liu

Zhang

Zhao³

et al. 2021

Sci Rep

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Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant fruit samples from both browning-sensitive and browning-resistant cultivars to investigate the molecular mechanisms involved in browning. A total of 8347 differentially expressed genes were identified, of which 62 genes were from six gene families (i.e., PPO, PAL, POD, CAT, APX, and GST) potentially associated with enzymatic browning. Furthermore, using qRT-PCR, we verified 231 differentially regulated transcription factors in fresh-cut eggplant fruits. The enzyme activities of PPO, POD, PAL, and CAT in ‘36’ were significantly higher than those of ‘F’ fresh-cut for 15 min. Both PPO and POD play a major role in the browning of eggplant pulp and might therefore act synergistically in the browning process. Meanwhile, qPCR results of 18 browning related genes randomly screened in 15 eggplant materials with different browning tolerance showed variant-specific expression of genes. Lastly, gene regulatory networks were constructed to identify the browning-related genes. This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.

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Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties

Cited by 68 publications

References 38 publications

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

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