Tremella fuciformis Polysaccharides Inhibited Water Migration and Adhesion in Fresh Wet Noodles
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 characteriz...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-011.pdf |
| _version_ | 1811159528485421056 |
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| author | LIU Bingli, FAN Hongxiu, SHAO Tian, WANG Dawei, ZHANG Yanrong, LIU Tingting |
| author_facet | LIU Bingli, FAN Hongxiu, SHAO Tian, WANG Dawei, ZHANG Yanrong, LIU Tingting |
| author_sort | LIU Bingli, FAN Hongxiu, SHAO Tian, WANG Dawei, ZHANG Yanrong, LIU Tingting |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T05:43:46Z |
| format | Article |
| id | doaj.art-f87d75f11fcc4b9b9da328901759fddf |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-10T05:43:46Z |
| publishDate | 2023-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-f87d75f11fcc4b9b9da328901759fddf2023-03-06T07:13:02ZengChina Food Publishing CompanyShipin Kexue1002-66302023-01-01442798610.7506/spkx1002-6630-20220516-204Tremella fuciformis Polysaccharides Inhibited Water Migration and Adhesion in Fresh Wet NoodlesLIU Bingli, FAN Hongxiu, SHAO Tian, WANG Dawei, ZHANG Yanrong, LIU Tingting0(Scientific Research Base of Edible Mushroom Processing Technology Integration, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grain Deep-processing and High-efficiency Utilization of Jilin Province, Key Laboratory of Technological Innovations for Grain Deep-processing and High-efficiency Utilization of By-products of Jilin Province, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)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.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-011.pdftremella fuciformis polysaccharides; fresh wet noodles; gluten; water migration; adhesion |
| spellingShingle | LIU Bingli, FAN Hongxiu, SHAO Tian, WANG Dawei, ZHANG Yanrong, LIU Tingting Tremella fuciformis Polysaccharides Inhibited Water Migration and Adhesion in Fresh Wet Noodles Shipin Kexue tremella fuciformis polysaccharides; fresh wet noodles; gluten; water migration; adhesion |
| title | Tremella fuciformis Polysaccharides Inhibited Water Migration and Adhesion in Fresh Wet Noodles |
| title_full | Tremella fuciformis Polysaccharides Inhibited Water Migration and Adhesion in Fresh Wet Noodles |
| title_fullStr | Tremella fuciformis Polysaccharides Inhibited Water Migration and Adhesion in Fresh Wet Noodles |
| title_full_unstemmed | Tremella fuciformis Polysaccharides Inhibited Water Migration and Adhesion in Fresh Wet Noodles |
| title_short | Tremella fuciformis Polysaccharides Inhibited Water Migration and Adhesion in Fresh Wet Noodles |
| title_sort | tremella fuciformis polysaccharides inhibited water migration and adhesion in fresh wet noodles |
| topic | tremella fuciformis polysaccharides; fresh wet noodles; gluten; water migration; adhesion |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-011.pdf |
| work_keys_str_mv | AT liubinglifanhongxiushaotianwangdaweizhangyanrongliutingting tremellafuciformispolysaccharidesinhibitedwatermigrationandadhesioninfreshwetnoodles |