Dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu- D1

文献类型： 外文期刊

第一作者： Zhang, Yuyan

作者： Zhang, Yuyan;Zhou, Hongwei;Guo, Boli;Zhang, Yingquan;Guo, Boli;Zhang, Yingquan;Zhang, Yuyan;Zhao, Haiyan;Zhou, Hongwei;Zhang, Xiaoke

作者机构：

关键词： Fresh noodle; HMW-GSs; Near-isogenic lines; Gluten network; Water migration

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 453 卷

页码：

收录情况： SCI

摘要： In this study, dynamic behaviors of proteins and water during fresh noodles processing associated with the quality of fresh noodles were systematically investigated by using wheat near-isogenic lines carrying highmolecular -weight glutenin subunits (HMW-GS) 2 + 12, 3 + 12 or 5 + 10 at the Glu - D1 locus. The results showed that subunits 5 + 10 tend to form a complex gluten network and had a poorly hydrated ability, that prevent the intrusion of external water during cooking; subunits 3 + 12 formed a moderate strength gluten network that generated a medium ability to resist the hydrated and mechanical treatment, which explained the highest water absorption and less cooking loss of cooked noodles; while subunits 2 + 12 formed fragile protein aggregates that had a poor ability to resist mechanical. The findings demonstrated that subunits 3 + 12 provided a suitable gluten network which was crucial for intrusion and hydration of external water thus formed a uniform gluten network and excellent fresh noodle quality.

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