Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles

Soybean protein has high nutritional value, but its functional properties are easily affected by external factors,which limits its application in food industry. In the study, soybean protein isolate(SPI) was modified by dry heat glycation of galactooligosaccharides(GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.

Sterilization Effect of Cooking Process for Guilin Rice Noodles Based on Heat Conduction Model

Guilin rice noodles, a unique cuisine from Guilin, Guangxi, is renowned both domestically and internationally as one of the top ten “Guilin Classics”. Utilizing a heat conduction model, this study explores the effectiveness of the cooking process in sterilizing Guilin rice noodles before consumption. The model assumes that a large pot is filled with boiling water which is maintained at a constant high temperature heat resource through continuous gentle heating. And the room temperature is set as the initial temperature for the preheating process and the final temperature for the cooling process. The objective is to assess whether the cooking process achieves satisfactory sterilization results. The temperature distribution function of rice noodle with time is analytically obtained using the separation of variables method in the three-dimensional cylindrical coordinate system. Meanwhile, the thermal diffusion coefficient of Guilin rice noodles is obtained in terms of Riedel’ theory. By analyzing the elimination characteristics of Pseudomonas cocovenenans subsp. farinofermentans, this study obtains the optimal time required for effective sterilization at the core of Guilin rice noodles. The results show that the potential Pseudomonas cocovenenans subsp. farinofermentans will be completely eliminated through continuously preheating more than 31 seconds during the cooking process before consumption. This study provides a valuable reference of food safety standards in the cooking process of Guilin rice noodles, particularly in ensuring the complete inactivation of potentially harmful strains such as Pseudomonas cocovenenans subsp. farinofermentans.

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

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.

Screening and identification of purine degrading Lactobacillus fermentum9-4 from Chinese fermented rice-flour noodles

The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy.A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection,in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase,16 S rRNA gene sequencing and identification.The resting cells of L.fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13×10^(-3) and 2.78×10^(-3) g/(L·min),and the highest assimilation ratio of guanosine by(55.93±3.12)%,which are improvements over LAB strains characterized previously.Yogurt fermented by L.fermentum 9-4 also efficiently assimilated the inosine and guanosine,with respective degradation rates of 98.10%and 98.56%higher than those of the commercial ones.The L.fermentum 9-4 showed excellent survival(>80%)under the conditions of pH 2.5 and 0.1%bile salt.The results suggest that L.fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods.

Development of Whole Potato Flour Fish Noodles

[Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour and minced fish as main raw materials, the effects of the ratio of whole potato flour to minced fish and the addition amounts of sodium alginate, egg white, salt and ginger juice on the quality of whole potato flour fish noodles were studied. An orthogonal experiment was conducted to confirm the optimal technical formula of the whole potato flour fish noodles. [Results] The best formula of the whole potato flour fish noodles was whole potato flour 30 g, wheat flour 20 g, minced fish(grass carp) 50 g, salt 2.00 g, egg white 4.00 g, sodium alginate 2.00 g, and ginger juice 5.00 g. [Conclusions] The whole potato flour fish noodles prepared according to this formula are not only nutritious and taste good, but also have the advantages of easy and convenient eating and storage. This kind of fish noodle has good development prospects.

Auricularia polytricha noodles prevent hyperlipemia and modulate gut microbiota in high-fat diet fed mice

Auricularia polytricha possesses hypolipidemic effects and decreases lipid accumulation,leading to potential food additives for functional food processing.In this research,we explored the potential effects of A.polytricha noodles on hyperlipidemia and gut microbiota dysbiosis,and elucidated their possible regulatory mechanisms on lipid metabolism in high-fat diet(HFD)mice.A.polytricha n oodles treatment signifi cantly(P<0.05)reduced body weight gain,hyperlipidemia and liver fat accumulation.Meanwhile,A.polytricha noodles decreased the levels of serum total cholesterol(TC),total triglyceride(TG)and low-density lipoprotein cholesterol(LDL-C)compared with the HFD group.Furthermore,A.polytricha noodles could enrich the diversity of gut microbiota by decreasing the ratio of Firmicutes to Bacteroidetes as well as the relative abundance of Deferribacteres and increased the relative abundance of Verrucomicrobia,which might contribute to the prevention of hyperlipidemia.This study indicated that A.polytricha noodles could modulate the gut microbiota and prevent hyperlipidemia and liver fat accumulation induced by HFD.

Genetic dissection of the sensory and textural properties of Chinese white noodles using a specific RIL population

To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaocheng 8901 （Gc8901）, was used. The RILs were tested in three different environments to determine the role of environmental effects on quantitative trait loci （QTL） analysis. A total of 45 QTLs with additive effects for 17 noodle sensory and textural properties under three environments were mapped on 15 chromosomes. These QTLs showed 4.23-42.68% of the phenotypic variance explained （PVE）. Nineteen major QTLs were distributed on chromosomes 1 B, 1 D, 2A, 3B, 3D, 4A, and 6A, explaining more than 10% of the phenotypic variance （PV）. Clusters were detected on chromosomes 2B （3 QTLs）, 3B （11 QTLs） and 4A （5 QTLs）. The cluster detected on chromosome 4A was close to the Wx-B1 marker. Five co-located QTLs with additive effects were identified on chromosomes 2B, 3D, 4A, 6A, and 7B. The two major QTLs, Qadh.sdau-3B. 1 and Qspr.sdau-3B. 1, in cluster wPt666008-wPt5870 on chromosome 3B were detected in three different environments, which perhaps can be directly applied to improve the textural properties of noodles. These findings could offer evidence for the selection or development of new wheat varieties with noodle quality using molecular marker-assisted selection （MAS）.

Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles

Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatment (TC) with annealing and water-soluble fraction removal decreased the cooking losses for Goamibyeo but not for Chenmaai and Milyang260, which had soft kernels and contained less damaged starch than the hard kernel rice after milling. TC significantly reduced the hardness and adhesiveness of cooked noodles, and increased the cohesiveness according to the texture profile analysis. A sensory evaluation detected an increase in mouth feel firmness and elasticity of cooked TC noodles. These results indicate that annealing at room temperature for 3 h followed by the removal of the water-soluble fraction is effective for reducing the cooking losses and improving the textural properties of noodles made from rice flour with high starch damage.

Quality Assessment of Common Instant Noodles Sold in Nigeria Markets

Proximate and heavy metal analysis of five instant noodles samples was carried out using standard analytical methods. The proximate analysis showed the presence of moisture content (3.65% - 7.80%), ash content (1.11% - 5.50%), fat content (13.64% - 18.69%), crude protein content (0.167% - 0.202%), crude fibre content (1.00% - 9.25%) and carbohydrate content (63.68% - 79.72%). All essential elements (Fe and Zn) investigated in the noodle samples occurred within the threshold limit of WHO, (2003) standard (10.00 - 50.00 mg/kg and 5.000 - 22.000 mg/kg) while the heavy metals (Cd, Cr, Mn, Ni and Pd) in some samples occurred at levels relatively above the minimum tolerable limit of WHO, (2003). Hence, caution should be taken in the successive consumption of these noodles to avoid diseases associated with the over time accumulation of these heavy metals especially in samples where they appeared in relatively high amount.

Formula and Quality Study of Multigrain Noodles

Multigrain noodles were made by corn and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusion process. Simplex centroid design was used to analyze gelatinization characteristics of the mixed flour, rheological characteristics of the doughs, cooking qualities and sensory qualities of noodles. A proper formula for multigrain noodles obtained as outcome: 45% corn flour, 40% wheat flour, 4% oat flour, 11% millet flour. Compared to the wheat noodles, the multigrain noodles had higher content in fat, dietary fiber and total resistant starch, but it did content less proteins than wheat noodles.

RADIONUCLIDES IN NOODLES AND BREAD CONSUMED IN HONG KONG

Most of the natural occurring radionuclides in both noodles and bread are found to have specific activities below the detectable limit of the high purity germanium (n-type) spectrometer system of the EG&G Ortec Company. For dried bread, 40K,137Cs and 60Co are found to be 44.45￣84.52, < 0.012 ￣0.052, < 0.018 ￣0.054 Bq/kg;for noodles, to be 29.55￣64.54, < 0.01 ￣0.069 and < 9.8× 10-3 ￣ 0.074 Bq/kg,respectively. The weighted committed dose equivalents due to the ingestion of 137Csfrom noodles and bread for a male and female adults have been estimated to be 0.5and 0.6μSv, respectively, being less than the values recommended by ICRP.

“Noodles”vs.“Pasta”

The words we say date us.For instance.I’m from thegroup just before the baby boom:the one that listened torock ‘n’ roll—not rock music.Not long ago,I told the salesman in a store that I needed aneedle for my record player.“Oh,”he replied,“what kindof stylus do you want for your turntable?”And with the ad-vent of the “compact disk,or CD,soon no one under 21 willhave heard of a turntable.

Synthesis and Mechanical Properties of C/PLA 3D Printing Composites Based on Waste Rice Noodles

Spherical carbon particles were prepared by using waste Guilin rice noodles as raw materials.By blending the rice noodles based carbon(RC)powders with polylactic acid(PLA),A series of black RC/PLA 3D printing composites were synthesized and characterized.The mechanical testing result shows that the RC/PLA 3D printing composites display better mechanical properties than that of pure PLA.Moreover,the composite with carbon treated with high temperature carbonization has better impact strength.

小麦Glu-D1位点高分子量麦谷蛋白亚基对面条品质影响研究

小麦高分子量麦谷蛋白亚基(HMW-GSs)是影响面条产品质量的关键蛋白组分,其中Glu-D1位点编码的HMW-GSs对面团及面制品的品质贡献效应最大。为明确Glu-D1位点不同HMW-GS对3类主要面条产品品质的影响规律,本研究以小偃22遗传背景下Glu-D1位点HMW-GSs分别为2+12、3+12、4+12和5+10的4个BC6F4代近等基因系为试验材料,系统研究比较了4种亚基对鲜湿面、挂面以及冷冻熟面品质的影响规律。结果表明,与其他亚基相比,含有3+12亚基的鲜湿面具有较好的烹调吸水率和较低的烹调损失率,同时硬度、弹性、回复性、咀嚼性等较好;含有3+12亚基的挂面最佳煮制时间短、烹调吸水率较高、烹调损失率较低,而含有2+12亚基的挂面硬度和咀嚼性适中、黏附性低、回复性较高;含有3+12和2+12亚基的冷冻熟面冻藏稳定性较好,含有3+12亚基的冷冻熟面硬度适中,咀嚼性较高,整体质构特性表现较好。本研究结果可为面条专用小麦品种选育、专用加工原粮选择、专用粉开发等提供参考。

Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle

In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.

Score System Study for Hand-Extended Noodle Quality Based on HMW-GS Index in Wheat Flour

Hand-extended noodle, a special kind of noodle, requires particular quality flour to make it. High molecular weight glutenin subunits （HMW-GS） in wheat are important protein subunits, which affect flour quality. To improve breeding and selection efficiency of wheat varieties which are used in making hand-extended noodle, 100 spring wheat varieties were selected to study the importance of HMW-GS on noodle quality score indexes such as color, appearance, taste agreeability, toughness, stickiness, smoothness, taste, and total score, through methods of quantity theory and statistic evaluation. It was shown that the hand-extended noodle quality score of HMW-GS 1, 2°, N, 7, 7 ＋ 8, 17 ＋ 18, 22, 2 ＋ 10, 2 ＋ 11, 2＋ 12, 5 ＋ 10, and 10 was 5.40, 5.35, 0, 2.55, 2.56, 9.19, 0.05, 0.15, 1.49, 1.14, 10.00, and 5.14, respectively. The score system for hand-extended noodle quality based on HMW-GS index included eight multiple linear regression equations （R^2 〉 0.98）. Hence, using the HMW-GS composition, the eight hand-extended noodle quality indexes would be forecasted exactly. Results indicated that ideal subunit compositions of HMW-GS for this special usage were composition 1, 17 ＋ 18, 5 ＋ 10, or composition 2°, 17 ＋ 18, 5 ＋ 10. This standard could be used on variety selection in the early generation of breeding crosses. HMW-GS 2 ＋ 10, 2 ＋ 11, and 2 ＋ 12 were the least desirable subunits for hand-extended noodle, which should be avoided in wheat variety selection aimed for hand-extended noodle flour use.

QTL Mapping for Quality Traits of Chinese Dry Noodle

The QTLs for quality traits of Chinese dry noodle （CDN） were mapped based on a population of recombinant inbred lines （RILs） derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shannong 483. Sensory quality traits of CDN were tested according to the standard of Ministry of Commerce of P.R.China （SB/T 10137-93）, and the textural property traits were detected using a texture analyser （TA.XTplus）. We have obtained 8 putative QTLs for 6 sensory quality traits and 2 QTLs for textural property of CDN with a single QTL explainning 4.07-75.67% of phenotypic variations on chromosomes 1A, 1 D, 3D, 4A, and 6D. A cluster of 3 QTLs for palate, elasticity and smoothness of CDN was found near the Glu-D I locus on chromosome 1D with high contributions, The increasing effect come from Chuan 35050, and the relationship between the QTLs were positive. On chromosome 4A, co-location QTLs for stickiness and total score were detected in the region of Xwmc420-Xswes620-Xswes615. Their contributions were high and the increasing effects come from Shannong 483. A taste QTL QStas.sdau-4A.1 was obtained in Xsrap18-Xswes624c-Xissr25b-Xissr23b on chromosome 4A with the highest contribution of 75.67%. This QTL was a major gene and the increasing effects come from Shannong 483.

Variation of Starch Property and Its Relationship with Dry White Chinese Noodle Quality in Common Wheat

In total, 185 wheat cultivars and lines from major Chinese wheat regions, Australia and USA in two trials, sown in four and two environments, respectively, were used to investigate starch property and its relationship with dry white Chinese noodle (DWCN) quality. Significant variations were observed in all starch parameters and DWCN quality. High pasting viscosity cultivars include Sunstate, Hartog, Eradu, Cunning-han, Gamenya, Karl92, Sunco, Yangmai5, Yangmail58, Mianyang26, Een1, Yumai41, Yumai49, Zheng81-1, Yumai54, Yumai2. Yumai47, Lu955159, Lumai15, Lumai21, Shaanyou225, Guanfeng2, Ji5099, Bainong4, and Jinmai2. Wheats from Australia, USA, South China Autumn-sown Spring Wheat Region and Yellow and Huai Valley showed better starch properties and DWCN quality than those from North China Plain. High peak viscosity, breakdown and flour swelling volume were significantly associated with good DWCN quality. A relatively high frequency of Wx-B1 null alleles was detected in Chinese wheats. Cultivars with null for Wx-Bl GBSS performed higher pasting viscosity and flour swelling volume, and better DWCN quality than normal type.