The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles

被引：96
作者：
Guo, Xiao-Na [1 ]
Wei, Xiao-Ming [1 ]
Zhu, Ke-Xue [1 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Collaborat Innovat Ctr Food Safety & Qual Control, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China
来源：
FOOD CHEMISTRY | 2017年 / 221卷
基金：
中国国家自然科学基金; 国家高技术研究发展计划(863计划);
关键词：
Protein cross-linking; Alkali; Quality; Buckwheat noodle; WHEAT-FLOUR DOUGH; GLUTEN-FREE PASTA; RHEOLOGICAL PROPERTIES; STARCH; TRANSGLUTAMINASE; HYDROCOLLOIDS; NA2CO3; FOOD; NAOH;
D O I：
10.1016/j.foodchem.2016.11.041
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The impact of alkali addition on the dough rheological properties and quality of buckwheat noodles was investigated. Farinograph measurements showed that the addition of alkali increased the water absorption and development time of the dough. Dynamic rheological properties analysis showed that alkali addition enhanced G' and G '' of dough. In addition, the texture properties of buckwheat noodles improved by the increase of the hardness and tensile force. Furthermore, an obvious decrease in the intensity of the protein bands with lower molecular weights was observed in SDS-PAGE patterns and the extractability of protein in sodium dodecyl sulfate containing medium (SDSEP) decreased, which demonstrated that alkali addition promoted the degree of protein polymerization in the buckwheat noodles. CLSM analysis showed alkali addition produced a tight and continuous protein network in buckwheat noodles. The protein cross-linking induced by alkali improved rheological properties of dough and texture properties of buckwheat noodles. (C) 2016 Elsevier Ltd. All rights reserved.
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页码：1178 / 1185
页数：8
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