Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles

被引：33
作者：
Zhao, Tian-Tian [1 ,2 ]
Guo, Xiao-Na [1 ,2 ]
Zhu, Ke-Xue [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 384卷
基金：
中国国家自然科学基金;
关键词：
Phosphate salts; Semi-dried noodles; Shelf-life; Quality characteristics; Gluten network; GELATINIZATION PROCESS; MOISTURE DISTRIBUTION; WHEAT; STARCH; FRESH; GLUTEN;
D O I：
10.1016/j.foodchem.2022.132481
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of four types of phosphate salts (PS) on the shelf-life and quality characteristics of semi-dried noodles, as well as their underlying mechanism were investigated. Microbial analysis showed 0.2% or 0.4% sodium dihydrogen phosphate (MSP) extended the shelf-life of noodles from 3 days to 5 days. Nuclear magnetic resonance analysis revealed PS decreased the mobility of free water in noodles. Cooking and texture analysis showed sodium pyrophosphate (TSPP) increased the cooking loss of noodles, and MSP decreased the tensile force of noodles. Sodium hexametaphosphate (SHMP), TSPP, and MSP increased the hardness of noodles, while sodium tripolyphosphate (STPP) decreased the hardness. Thermal properties analysis indicated STPP and TSPP increased the gelatinization enthalpy (Delta H) of starch in noodles, while SHMP and MSP decreased the Delta H. Furthermore, confocal laser scanning microscopy and scanning electron microscopy showed SHMP, STPP, and MSP strengthened the gluten network formation, while TSPP weakened the network.
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页数：11
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