| Summary: | To investigate the dose-effect relationship of Tremella fuciformis polysaccharides against water migration and adhesion in fresh wet noodles, we evaluated the farinograph and texture properties of fresh wet noodles made with different amounts of T. fuciformis polysaccharides, and we also characterized them by Fourier transform infrared (FTIR) spectroscopy, low field nuclear magnetic resonance (LF-NMR) spectroscopy, dynamic rheological analysis and laser confocal microscopy. The results showed that the fresh wet noodles with T. fuciformis polysaccharides had lower apparent viscosity compared with the control group without the polysaccharides, and the polysaccharides could inhibit the migration of free water, resulting in changes in water distribution. Compared with the control group, the relative α-helix content of fresh wet noodles with T. fuciformis polysaccharides increased by 9.96% and the relative β-turn content decreased by 7.11%. Addition of T. fuciformis polysaccharides in noodles enhanced the structural orderliness of gluten proteins and the microstructural compactness, reduced the exposure of starch granules, and improved the water-holding capacity, which in turn made noodles more stable during storage. The thermal properties and dynamic rheological properties showed that T. fuciformis polysaccharides could promote the formation of a uniform, orderly and stable gluten network structure in fresh wet noodles. Among all concentrations tested, addition of 0.5% T. fuciformis polysaccharides was the most effective in inhibiting water migration and improving adhesion during storage of fresh wet noodles.
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