Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles

Yuan-Hui Wang; Ya-Ru Zhang; Lin Qiao; Wei-Min Guo; Yue-Ying Yang; Fei Xu

doi:10.1111/jtxs.12755

Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles

J Texture Stud. 2023 Oct;54(5):681-692. doi: 10.1111/jtxs.12755. Epub 2023 Mar 30.

Authors

Yuan-Hui Wang^{1

2}, Ya-Ru Zhang¹, Lin Qiao¹, Wei-Min Guo³, Yue-Ying Yang¹, Fei Xu^{1

2}

Affiliations

¹ College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.
² Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, 450001, China.
³ Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China.

PMID: 36946177
DOI: 10.1111/jtxs.12755

Abstract

The mechanism of glutenin and gliadin on the surface tackiness of recooked frozen cooked noodles (FCNs) is unclear. In this study, the effects of glutenin and gliadin addition on the surface tackiness of FCNs were investigated. The addition of glutenin and gliadin reduced the surface tackiness (3.60 and 3.50 N) of recooked FCNs stored for 0 min. The addition of glutenin increased the rigidity of the gluten network and the compactness of FCNs and made the FCNs have a moisture-distribution with multilayers. The addition of gliadin increased the tensile distance of FCNs, restricted water migration during frozen storage, and increased the membranous structure of the gluten network to wrap starch particles. Glutenin had a stronger effect on reducing the surface tackiness of FCNs than gliadin. In the future, the synergistic effects of different proportions of glutenin and gliadin on the gluten network of FCNs could be further studied.

Keywords: gliadin; glutenin; microstructure; protein molecular weight distribution; surface tackiness.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Cooking
Food
Gliadin* / chemistry
Glutens* / chemistry

Substances

glutenin
Gliadin
Glutens