Calcium ion regulation of sodium alginate in pure buckwheat noodles shown by in vitro simulated digestion

Hongyan Wang; Jiukai Zhang; Lingyu Han; Jijuan Cao; Jixin Yang; Ying Zhang; Bing Hu

doi:10.3389/fnut.2022.1105878

Calcium ion regulation of sodium alginate in pure buckwheat noodles shown by in vitro simulated digestion

Front Nutr. 2023 Jan 12:9:1105878. doi: 10.3389/fnut.2022.1105878. eCollection 2022.

Authors

Hongyan Wang¹, Jiukai Zhang², Lingyu Han¹, Jijuan Cao^{1

3}, Jixin Yang⁴, Ying Zhang¹, Bing Hu¹

Affiliations

¹ Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Ministry of Education, Dalian Minzu University, Dalian, China.
² Chinese Academy of Inspection and Quarantine, Beijing, China.
³ Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China.
⁴ Faculty of Arts, Science, and Technology, Wrexham Glyndwr University, Wrexham, United Kingdom.

Abstract

The effects of calcium sodium alginate on quality and starch digestion of pure buckwheat noodles were investigated. The incorporation of calcium ions into noodles containing sodium alginate was found to reduce water absorption by the noodles during cooking, together with an increase of the turbidity. Calcium addition improved the noodle texture, as shown by the measurement of hardness, elasticity, adhesion, and chewability. In vitro simulations of digestion showed that calcium ion cross-linking with sodium alginate reduced glucose formation by approximately 23.3 mg/g. X-ray diffraction and Fourier transform infrared spectroscopy showed alterations in the crystal zone of the noodles induced by an alginate gel network, although no new chemical substances were generated. Noodles prepared by this exogenous method may be useful as functional foods for patients with diabetes.

Keywords: buckwheat noodles; calcium ions; in vitro simulated digestion; release of glucose; sodium alginate.

Grants and funding

This article was funded by the National Key Research and Development Project (2021YFF0601900), Liaoning Provincial Science and Technology Innovation Leading Talents Project (XLYC2002106), Natural Science Foundation of Liaoning Province (2021-MS-147), Dalian High-Level Talent Innovation, Scientific and Technological Talent Entrepreneurship and Innovation Team Support Projects in Key Fields (2020RQ122), Liaoning Province Livelihood Science and Technology Project (2021JH2/10200019), Department of Education of Liaoning Province (LJKZ0037), and Dalian Key Science and Technology Project (2021JB12SN038).