Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles

文献类型： 外文期刊

第一作者： Wang, Jing

作者： Wang, Jing;Wang, Yanfei;Wang, Jing;Liu, Yongxin;Sun, Qingjie;Li, Man;Wang, Yanfei;Xie, Fengwei

作者机构：

关键词： thermal sterilization; curdlan; rice noodles; high-moisture starch food; polysaccharide gels; rice noodle texture

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 4 期

页码：

收录情况： SCI

摘要： Thermal treatment of rice starch, which is the main ingredient in rice noodles and has cooling-set gelling behavior, can disrupt hydrogen bonding, leading to a compromised gel structure. This can lead to a softer texture and reduced textural attributes and cooking characteristics of rice noodles. This study investigated how thermal sterilization and curdlan integration affect the rheological characteristics, microstructure, and quality of rice noodles. Fourier-transform infrared (FTIR) spectroscopy, kinetic analysis, and scanning electron microscopy (SEM) confirmed that the incorporation of curdlan, a thermally set polysaccharide gel, enhances hydrogen bonding, accelerates gel formation, and yields a denser gel structure to rice noodles. This enhancement improves solid-like behavior, storage modulus, textural properties, and cooking characteristics. Compared to pure rice noodles subjected to thermal sterilization, rice noodles incorporating 2.0% curdlan showed reductions of 74.71% in cooking breakage rate and 68.18% in cooking loss rate. Conversely, hardness and springiness increased by 19.82% and 18.75%, respectively. This study offers valuable insights for developing high-quality fresh rice noodles.

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