Effect of phosphorylated long‐chain inulin with different degrees of substitution on the quality of wheat noodles: cooking, texture and physicochemical properties
Year: 2025
Type: article
Abstract: BACKGROUND: The present study systematically investigated the effects of phosphorylated long-chain inulin (PFXL) with different degrees of substitution on the quality characteristics of noodles. RESULTS: The results showed that the groups with PFXL addition significantly reduced noodle hardness and improved noodle springiness. Specifically, the PFXL-3 group exhibited a 50.12% decrease in hardness and a 38.71% increase in springiness relative to the control group. The results from X-ray diffraction confirmed that the addition of PFXL reduced the starch crystallinity of noodles. Scanning electron microscopy revealed that the addition of PFXL effectively alleviated fracture damage to the gluten network. Furthermore, the experimental groups with low degree of substitution PFXL significantly reduced the cooking loss of noodles, among which the PFXL-2 group exhibited the most significant effect. Its cooking loss rate was reduced by 43.23% compared with the control group, thereby effectively reducing nutrient loss and morphological damage of noodles during the cooking process. Pearson correlation analysis further revealed that the PFXL with an appropriate degree of substitution could not only decrease the water mobility, water absorption rate of noodles and the turbidity of cooking water, but also increase the β-sheets content of gluten proteins (thereby enhancing the stability of the gluten network). CONCLUSLON: This ultimately achieved a comprehensive improvement in the cooking quality of noodles, providing theoretical support for the research, development and application of functional wheat-based products. © 2025 Society of Chemical Industry.
DOI: 10.1002/jsfa.70282
Authors: Ziyu Wang, Xin Wang, Yu Tang, Weiwei Qi, Chonghui Yue, Zhouya Bai, Peiyan Li, Yuanyuan Chen, Kangyi Zhang, Denglin Luo
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4415615682