Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles

查看全文 作　　者：Jian [1]Zhang;Mengqin [1]Li;Chaoran [1]Li;Yanqi [1]Liu

机构地区：[1]College of Food Science and Technology, Henan Agricultural University

出　　处：《Grain & Oil Science and Technology》索引2019年第2卷第4期,共6页

基　　金：funded by the Key Scientific and Technological Research Projects of Henan Province (Grant No. 162102210108) 摘　　要：This study was conducted to explore how the insoluble dietary fiber(IDF)of wheat bran with different particle size affects the texture properties,water distribution,protein secondary structure and microstructure of noodles.The results suggested that IDF addition increased the cooking loss and decreased the sensory evaluation because of the damage on dough structure,while as the IDF particle size decreased,the sensory score increased from 78.8 to 82.3 and cooking loss decreased from 8.65%to 7.65%,which could be attributed to that small particle-sized IDF limited the damage on protein network structure,decreased the T22 and t-structure,and increased the β1-structure.Moreover,IDF particle size had a significant correlation with protein secondary structures,texture properties and evaluation score of noodles.In conclusion,adding appropriate particle sizewould be an effectiveway of enhancing the nutritional and textural properties of noodles. 关键词：Wheat bran Insoluble dietary fiber Water distribution MICROSTRUCTURE Noodle quality

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Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles

参考文献(37)

引证文献(35)

耦合文献(64)

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