Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodles
文献类型： 外文期刊
作者： Yan, Xiaoyan 1 ; Tian, Li 2 ; Xiao, Hong 1 ; Luo, Shunjing 1 ; Chen, Tingting 1 ; Ruan, Rongsheng 4 ; Liu, Yuhuan 1 ; Wu, Jianyong 1 ; Liu, Chengmei 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Peoples R China
2.NingXia Acad Agr & Forestry Sci, Res Ctr Agr Biotechnol, Yinchuan 750002, Ningxia, Peoples R China
3.Nanchang Univ, Int Inst Food Innovat Co Ltd, Nanchang 330200, Peoples R China
4.Univ Minnesota, Ctr Biorefining, Dept Bioprod & Biosyst Engn, St Paul, MN 55108 USA
5.Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA
关键词： Starch; Multi-scale structure; Extrusion; Retrogradation; Rice noodles; Texture
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 301 卷
页码：
收录情况： SCI
摘要： Extrusion is a critical process in rice noodle production. However, the underlying mechanism by which it influences noodle quality remains inadequately understood. In this study, rice noodles were processed at extrusion temperatures ranging from 100 degrees C to 140 degrees C and characterized in terms of molecular structure, short- and longrange order, microstructure, cooking loss, and texture properties. The results indicated that extrusion at 120 degrees C promoted the formation of heat-stable amylose single-helical structures, including VII-type crystals. These stable amylose structures reduced their interference with the rearrangement of amylopectin, facilitating the formation of amylopectin double-helical structures and A-type crystals during the subsequent retrogradation process. The highly ordered helical structures and crystals were further organized into larger, denser domains, characterized by a gyration radius of 21.45 nm, a fractal dimension of 2.54, and a correlation length of 6.64 nm. These dense domains were uniformly distributed throughout the gel matrix of rice noodles, acting as cross-links within the gel network and thereby enhancing its mechanical strength. The enhancement in the gel's mechanical strength ultimately contributed to improved eating quality of rice noodles extruded at 120 degrees C compared to those extruded at 100 degrees C. This improvement was evidenced by a 53.4 % reduction in cooking loss, a 52.5 % decrease in adhesiveness, and significant increases in hardness (51.4 %), springiness (21.3 %), and chewiness (52.3 %). This study underscores the critical role of heat-stable amylose single-helical structures, particularly VII-type crystals, formed during the extrusion process in determining the cooking and texture qualities of rice noodles.
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