面筋
分子
氢键
化学
氢
食品科学
质子
质子核磁共振
化学工程
材料科学
立体化学
有机化学
物理
工程类
量子力学
作者
Ling Liu,Zhaojian Shi,Xiaolong Wang,Tian Ren,Zhen Ma,Xiaoping Li,Bin Xu,Xinzhong Hu
标识
DOI:10.1016/j.lwt.2021.112219
摘要
Water, composed by hydrogen and oxygen elements, plays a prominent role in noodle production, especially in the sheeting process. To reveal the influence mechanism of water molecules movement on noodle qualities, several chemical interactions, gluten properties of the noodles sheeted by 1, 3 and 5 times were investigated in this study. The results of LF-NMR analysis showed that increased sheeting times confined the hydrogen protons mobility, and adjusted the composition proportion of hydrogen protons. These proton redistributions were captured by MRI and were correlated with the strongest hydrogen bonds and the most S–S content at 3 times of sheeting. Meanwhile, the stability and cohesiveness of the gluten network were enhanced, as reflected by increased β-sheets, larger polymeric proteins and decreased end-points rate, which determined the cooking and texture properties changes. Overall, during the sheeting process, water molecules could participate in gluten network formation for regulating the noodle qualities through a series of chemical interactions.
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