Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles

被引：5
作者：
Wang, Yuan-Hui [1 ,2 ,4 ]
Zhang, Ya-Ru [1 ]
Qiao, Lin [1 ]
Guo, Wei-Min [3 ,5 ]
Yang, Yue-Ying [1 ]
Xu, Fei [1 ,2 ]
机构：
[1] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China
[2] Henan Univ Technol, Henan Prov Wheat Flour Staple Food Engn Technol Re, Zhengzhou 450001, Peoples R China
[3] Zhengzhou Tobacco Res Inst CNTC, Zhengzhou 450001, Peoples R China
[4] Henan Univ Technol, Coll Food Sci & Engn, 100 Lianhua St, Zhengzhou 450001, Peoples R China
[5] Zhengzhou Tobacco Res Inst CNTC, 2 Fengyang St, Zhengzhou 450001, Peoples R China
来源：
JOURNAL OF TEXTURE STUDIES | 2023年 / 54卷 / 05期
关键词：
gliadin; glutenin; microstructure; protein molecular weight distribution; surface tackiness; STORAGE; PROTEINS; QUALITY;
D O I：
10.1111/jtxs.12755
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The mechanism of glutenin and gliadin on the surface tackiness of recooked frozen cooked noodles (FCNs) is unclear. In this study, the effects of glutenin and gliadin addition on the surface tackiness of FCNs were investigated. The addition of glutenin and gliadin reduced the surface tackiness (3.60 and 3.50 N) of recooked FCNs stored for 0 min. The addition of glutenin increased the rigidity of the gluten network and the compactness of FCNs and made the FCNs have a moisture-distribution with multilayers. The addition of gliadin increased the tensile distance of FCNs, restricted water migration during frozen storage, and increased the membranous structure of the gluten network to wrap starch particles. Glutenin had a stronger effect on reducing the surface tackiness of FCNs than gliadin. In the future, the synergistic effects of different proportions of glutenin and gliadin on the gluten network of FCNs could be further studied.
引用
收藏
页码：681 / 692
页数：12
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