Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles,Journal of Texture Studies

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Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles
Journal of Texture Studies ( IF 2.8 ) Pub Date : 2023-03-22 , DOI: 10.1111/jtxs.12755
Yuan-Hui Wang _{1,

2} , Ya-Ru Zhang ₁ , Lin Qiao ₁ , Wei-Min Guo ₃ , Yue-Ying Yang ₁ , Fei Xu _{1,

2}

Affiliation

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.

中文翻译：

麦谷蛋白和麦醇溶蛋白对冷冻熟面条表面粘性的影响

麦谷蛋白和麦醇溶蛋白对再煮冷冻熟面条（FCN）表面粘性的影响机制尚不清楚。在本研究中，研究了添加麦谷蛋白和麦醇溶蛋白对 FCN 表面粘性的影响。添加麦谷蛋白和麦醇溶蛋白降低了储存 0 分钟的重新煮过的 FCN 的表面粘性（3.60 和 3.50 N）。麦谷蛋白的添加增加了面筋网络的刚性和FCN的致密性，使FCN具有多层的水分分布。麦醇溶蛋白的添加增加了FCN的拉伸距离，限制了冷冻储存过程中的水迁移，并增加了面筋网络的膜结构以包裹淀粉颗粒。谷蛋白对降低 FCN 表面粘性的作用比麦醇溶蛋白更强。未来可以进一步研究不同比例的麦谷蛋白和麦醇溶蛋白对FCNs面筋网络的协同作用。

更新日期：2023-03-22

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