Your browser doesn't support javascript.
loading
Effect of Polygonatum cyrtonema Hua polysaccharides on gluten structure, in vitro digestion and shelf-life of fresh wet noodle.
Xiong, Siqing; Tao, Pengcheng; Yu, Yuanguo; Wu, Wenbing; Li, Yongxin; Chen, Gang; Si, Jinping; Yang, Huqing.
Afiliación
  • Xiong S; State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China.
  • Tao P; State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China.
  • Yu Y; Hemudu Yuanguo Agricultural Products Development Co., Ltd, Yuyao 315414, China.
  • Wu W; Hunan Fenggu Food Technology Co., Ltd, Loudi 417612, China.
  • Li Y; College of Food and Health, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China.
  • Chen G; State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China.
  • Si J; State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China. Electronic address: lssjp@163.com.
  • Yang H; State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China. Electronic address: yanghuqing@sohu.com.
Int J Biol Macromol ; 279(Pt 4): 135475, 2024 Sep 12.
Article en En | MEDLINE | ID: mdl-39260637
ABSTRACT
This study aimed to investigate the effects of raw Polygonatum cyrtonema Hua polysaccharides (RPCPs) and "zhi" P. cyrtonema Hua polysaccharides (ZPCPs) on the gluten structure, in vitro digestion, and shelf life of fresh wet noodles (FWN). The results demonstrated that incorporating PCPs improved the cooking and sensory qualities of FWN. Moreover, the shelf life of FWN was extended by 6 days with 1.5 % RPCPs (w/w) compared with the control FWN. Furthermore, incorporating 1.5 % ZPCPs led to a 1.2- and 0.2-fold increase in the disulfide bond and α-helix content, respectively, compared with the control FWN. This resulted in enhanced gluten structure, improved springiness and viscidity, and reduced cooking loss by 14.47 %-52.19 %. The scanning electron microscopy analysis revealed that the starch particles were entrapped by PCPs, leading to higher gelatinization temperature and lower setback value of FWN, thereby reducing the starch digestion ratio to 55.50 %. In summary, the findings suggested that FWN containing PCPs can extend shelf life, improve taste, and slow starch digestion staple.
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos