Work

Elevated soak resistance of ready-to-eat cooked noodles: Protein network enhancement mediated by accelerated post-ripening of wheat grains

Year: 2026

Type: article

Abstract: In order to delay textural deterioration during soaking, ready-to-eat cooked noodles were prepared from wheat flour obtained from accelerated post-ripened grains. Changes in the textural properties, water status and migration, and protein network were determined. After wheat grains tempered with glucose oxidase (GOD) solution, firmness and elasticity of immersed noodles were improved by 40.82% and 73.50%, respectively. Meanwhile, various treatments significantly ( p < 0.05) decreased the sodium dodecyl sulfate extractable proteins content by promoting protein cross-linking. Furthermore, more compact gluten network and slower water intrusion were observed in GOD, transglutaminase, and O 3 groups. And GOD group exhibited the tightest protein network and lowest water absorption during immersion. This indicated that the enhanced protein polymerization restricted water migration and textural deterioration. Therefore, GOD tempering-induced accelerated post-ripening of wheat grains represents an innovative approach to improving the cooked noodles' soak resistance by strengthening the initial protein network.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103655

Authors: Yi-Peng Bai, Miao Wan, Xiao-Hong Sun, Xiao-Na Guo, Ke-Xue Zhu

Institutions: Jiangnan University, Dalhousie University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330