Study on the impact of chitin derivatives on the quality of pre-cooked wet alkaline noodles and antioxidant browning

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成果类型：

期刊论文

作者：

Mei, Yuan;Gan, Chengyun;Chen, Fangjiao;Yin, Xiaoxue;Wu, Yan;...

通讯作者：

Ding, Beibei;Wang, XD;Ding, BB

作者机构：

[Ding, Beibei; Mei, Yuan; Gan, Chengyun; Chen, Fangjiao; Wang, Xuedong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Mei, Yuan; Gan, Chengyun; Chen, Fangjiao; Ding, Beibei; Wang, Xuedong] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Ding, Beibei] 68,Xuefu South Rd,Changqing Garden,Dongxi Lake Dis, Wuhan, Hubei, Peoples R China.

通讯机构：

[Ding, BB; Wang, XD ] W

[Ding, BB ] 6

Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

68,Xuefu South Rd,Changqing Garden,Dongxi Lake Dis, Wuhan, Hubei, Peoples R China.

语种：

英文

关键词：

Chitin derivatives;Pre-cooked wet alkaline noodles;Quality;Antioxidant activity

期刊：

LWT

ISSN：

0023-6438

年：

2024

卷：

204

页码：

116440

DOI：

10.1016/j.lwt.2024.116440

基金类别：

Special Project of Central Guide to Local Science and Technology Development [2022BGE247]; Open Foundation of Hubei Key Laboratory for Processing and Transformation of Agricultural Products [2023HBSQGDKFC02]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

In this study, the impact of chitin derivatives such as chito-oligosaccharides (COS), oligo-chitosan (OC) and poly-chitosan (PC) was examined on their ability to enhance pre-cooked wet alkaline noodles (PWAN) quality and their antioxidant browning when added to flour prior to manufacture. It was found that all chitin derivatives could reduce the water migration rate and enhance the hardness and tensile properties of PWAN. Additionally, these chitin derivatives increased α-helical structure and decreased β-turns and random coils (unstructured)...

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Study on the impact of chitin derivatives on the quality of pre-cooked wet alkaline noodles and antioxidant browning

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