Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure

Xin Guo; Fengying Gu; Yang Li; Qiaozhen Zhang; Runrun Hu; Bo Jiao; Feng Wang; Qiang Wang

doi:10.1016/j.foodchem.2023.136218

Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure

Food Chem. 2023 Sep 30:421:136218. doi: 10.1016/j.foodchem.2023.136218. Epub 2023 Apr 23.

Authors

Xin Guo¹, Fengying Gu¹, Yang Li², Qiaozhen Zhang¹, Runrun Hu¹, Bo Jiao³, Feng Wang⁴, Qiang Wang⁵

Affiliations

¹ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
² Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; School of Food Science and Biology, Hebei University of Science and Technology, Hebei 050018,China.
³ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: jiaobo@caas.cn.
⁴ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Biochemical Engineering, Beijing Union University, Beijing 100023, China. Electronic address: wangfeng@caas.cn.
⁵ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: wangqiang06@caas.cn.

PMID: 37105120
DOI: 10.1016/j.foodchem.2023.136218

Abstract

To improve the quality of autoclaved recooked noodles (ARNs), this study explored the effects of precooking on the sensory and tensile properties of ARNs from the perspectives of changes in protein structure and water distribution. The results showed that the ARNs of two kinds of pretreatments (Boiling 2 min, Boiling 1 min + Steaming 2 min) presented the best sensory quality (average score ≥ 7.50) and high tensile properties (tensile distance ≥ 45.24 mm). After autoclaving and recooking, the proportion of tightly bound water increased by 11.30%-12.52%, resulting in stronger water-solid interaction. The results of laser confocal microscopy (CLSM) proved that a strengthened gluten network (protein percentage area ≥ 40.28%; junction density ≥ 10.96 × 10^-4) appeared. Therefore, appropriate precooking treatment could effectively improve the sensory quality and tensile properties of ARNs by enhancing the tightly bound water ratio and strengthening the gluten network.

Keywords: CLSM; Moisture distribution; Protein network; SDS-PAGE; Tensile properties; “AngioTool” software.

MeSH terms

Flour / analysis
Food Quality*
Glutens* / chemistry
Steam
Water / chemistry

Substances

Glutens
Water
Steam