The interaction between starch and gluten and related wheat-based noodles quality, a review

被引：0
作者：
Wang, Jinrong [1 ,2 ]
Qiao, Wenjing [1 ]
Bian, Ni [1 ]
Wu, Zijian [1 ,2 ]
Zhao, Songsong [1 ,2 ]
机构：
[1] Tianjin Univ Commerce, Sch Biotechnol & Food Sci, Tianjin Key Lab Food Biotechnol, Tianjin 300134, Peoples R China
[2] Minist Agr & Rural Affairs, Key Lab Low Carbon Cold Chain Agr Prod, Tianjin 300134, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2025年 / 307卷
关键词：
Gluten; Starch; Interaction; Noodles; RHEOLOGICAL PROPERTIES; PROTEIN-CHARACTERISTICS; FLOUR; BREAD; DOUGH; FOOD; FUNCTIONALITY; IMPACT;
D O I：
10.1016/j.ijbiomac.2025.142001
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Starch and gluten, the primary components of wheat, play critical roles in determining noodle quality through their synergistic interactions. To unveil the influence of starch-gluten protein interactions on the quality of noodles, further comprehensive exploration in this domain remains imperative. The current understanding of the interactions between gluten and starch in noodles processing was reviewed, with emphasis on water competition, space competition, and covalent and non-covalent interactions. In addition, the influencing factors that impact the starch-gluten interaction, including starch chain, starch granule size, damaged starch content, gluten subunits, processing technology, and additives were discussed. This review describes the interactions between starch and gluten and provides a reference for improving noodle quality.
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页数：12
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