Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system

被引：97
作者：
Han, Chuan-Wu [1 ]
Ma, Meng [1 ]
Zhang, Hai-Hua [2 ]
Li, Man [1 ]
Sun, Qing-Jie [1 ]
机构：
[1] Qingdao Agr Univ, Sch Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China
[2] CHINA COOP, Zhejiang Key Lab Transboundary Appl Technol Tea R, Hangzhou Tea Res Inst, Hangzhou 310016, Zhejiang, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 308卷
基金：
中国国家自然科学基金;
关键词：
Green tea products; Tea polyphenols; Gluten; Physicochemical properties; Structure; QUALITY CHARACTERISTICS; FUNCTIONAL-PROPERTIES; PRESSURE TREATMENT; SENSORY PROPERTIES; SIZE DISTRIBUTION; SOYBEAN PROTEIN; FRESH NOODLES; BLACK TEA; DOUGH; POLYMERIZATION;
D O I：
10.1016/j.foodchem.2019.125676
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, the improving effects of green tea powder, soluble tea, and tea polyphenols on the mixing and tensile qualities of dough and texture of tea-enriched noodles, as well as the physico-chemical and structural properties of gluten proteins were progressively investigated. Dough strength and noodle texture were significantly increased by all the three tea products. Tea polyphenols in particular presented the most effective improvement with highest dough stability, resistance, and noodle chewiness. SEM indicated that tea products all induced a more developed gluten network, and polyphenol noodle showed the most continuous and ordered structure. FT-IR and fluorescence spectrum indicated that tea polyphenols promoted an enhancement in alpha-helix structure and the hydrophobic interactions. Tea polyphenols induced the SH/SS interchange during processing and cooking, and enhanced the water-solids interaction in noodles. AFM results showed that polyphenols induced the polymerization of gluten protein molecular chains, with increased chain height and width.
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页数：9
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