The effect of cooking time and Premna microphylla Turcz addition on the protein network of noodles: Insights from textural properties and molecular mechanisms.
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| Titel: | The effect of cooking time and Premna microphylla Turcz addition on the protein network of noodles: Insights from textural properties and molecular mechanisms. |
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| Autoren: | Liu Y; College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, 311300, Hangzhou, Zhejiang Province, China; National Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang A&F University, Hangzhou 311300, China., Shan L; College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, 311300, Hangzhou, Zhejiang Province, China; National Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang A&F University, Hangzhou 311300, China., Du W; Zhejiang Quality Inspection Center of Grain and Oil Products, Hangzhou, Zhejiang 310012, China., Zhang B; College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, 311300, Hangzhou, Zhejiang Province, China., Wu A; College of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China., Zhang Y; College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, 311300, Hangzhou, Zhejiang Province, China; National Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang A&F University, Hangzhou 311300, China., Zhang H; College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, 311300, Hangzhou, Zhejiang Province, China; National Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang A&F University, Hangzhou 311300, China. Electronic address: hhzhang@zafu.edu.cn. |
| Quelle: | Food chemistry [Food Chem] 2025 Nov 15; Vol. 492 (Pt 3), pp. 145665. Date of Electronic Publication: 2025 Jul 23. |
| Publikationsart: | Journal Article; Evaluation Study |
| Sprache: | English |
| Info zur Zeitschrift: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| MeSH-Schlagworte: | Glutens*/chemistry , Food Additives*/analysis , Food Additives*/chemistry , Flour*/analysis, Cooking |
| Abstract: | Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. This study aimed to investigate the effects of cooking time and different content of Premna microphylla Turcz on the textural properties, water distribution, and multiscale structure of noodles. It was found that prolonged cooking times disrupted the gluten network structure, resulting in decreased noodle quality. Minor additions of Premna microphylla Turcz (≤1.0 %) did not significantly affect the textural properties and multiscale structure of noodles but enhanced toughness, extensibility, and the rigidity of gluten protein secondary structures, thereby improving noodle quality characteristics. Conversely, extensive additions of Premna microphylla Turcz (≥1.5 %) disrupted the gluten network structure, leading to a decline in noodle quality. This study provided in-depth insights into the effects of cooking time and Premna microphylla Turcz addition on noodle texture and their underlying mechanisms, offering a theoretical basis and practical experience for the development of novel functional noodles. (Copyright © 2025. Published by Elsevier Ltd.) |
| Contributed Indexing: | Keywords: Gluten protein; Noodle; Premna microphylla Turcz; Texture quality |
| Substance Nomenclature: | 8002-80-0 (Glutens) 0 (Food Additives) |
| Entry Date(s): | Date Created: 20250731 Date Completed: 20250906 Latest Revision: 20250906 |
| Update Code: | 20250906 |
| DOI: | 10.1016/j.foodchem.2025.145665 |
| PMID: | 40743915 |
| Datenbank: | MEDLINE |
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Nájsť tento článok vo Web of Science | Abstract: | Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br />This study aimed to investigate the effects of cooking time and different content of Premna microphylla Turcz on the textural properties, water distribution, and multiscale structure of noodles. It was found that prolonged cooking times disrupted the gluten network structure, resulting in decreased noodle quality. Minor additions of Premna microphylla Turcz (≤1.0 %) did not significantly affect the textural properties and multiscale structure of noodles but enhanced toughness, extensibility, and the rigidity of gluten protein secondary structures, thereby improving noodle quality characteristics. Conversely, extensive additions of Premna microphylla Turcz (≥1.5 %) disrupted the gluten network structure, leading to a decline in noodle quality. This study provided in-depth insights into the effects of cooking time and Premna microphylla Turcz addition on noodle texture and their underlying mechanisms, offering a theoretical basis and practical experience for the development of novel functional noodles.<br /> (Copyright © 2025. Published by Elsevier Ltd.) |
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| ISSN: | 1873-7072 |
| DOI: | 10.1016/j.foodchem.2025.145665 |