谷蛋白
食品科学
成熟
化学
醇溶蛋白
沉浸式(数学)
小麦面粉
二硫键
面筋
生物化学
数学
纯数学
蛋白质亚单位
基因
作者
Miao Wan,Yi-Peng Bai,Xiao‐Na Guo,Ke‐Xue Zhu
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-07-01
卷期号:445: 138775-138775
被引量:4
标识
DOI:10.1016/j.foodchem.2024.138775
摘要
To overcome the problem that takeaway noodles possessed poor immersion resistance, in this study noodles were prepared from post-ripened wheat flour, and changes in textural properties, protein components, and water status of noodles were determined. The firmness and tensile distance of noodles were gradually increased by 7.40%-35.88% when wheat flour was post-ripened for 20-40 d. Afterwards, noodle textural qualities were slightly decreased. Compared with control groups, contents of glutenin macropolymer (GMP) and disulfide bonds were significantly (p<0.05) increased and protein network was also more compact, whereas the Glutenin/Gliadin ratio and free sulfhydryl groups content were significantly (p<0.05) reduced. Contents of sodium dodecyl sulfate extractable protein (SDSEP) were reduced by 3.22%-6.23%. Meanwhile, the decrease in A
科研通智能强力驱动
Strongly Powered by AbleSci AI