Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle
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Ke Zhang
Abstract
This work fractionated native wheat starches into A- and B-type granules fractions to accurately assess granules physicochemical properties and effects on water distribution, storage modulus (E′) and loss modulus (E″) of two type noodles with A- and B-type granules. Pasting viscosity and starch crystallization of A- and B-type granules were determined by Rapid Visco Analyzer (RVA) and X-ray diffraction (XRD) respectively. The noodles were prepared from wheat flour, which 20 % was replaced with the A or B starch fractions, respectively. The water distribution and dynamic mechanical properties of noodles were characterized through Low-field Nuclear Magnetic Resonance (LF-NMR) and Dynamic Mechanical Analysis (DMA). The results demonstrated that A- and B-type granules almost had a round shape with smooth surface. The crystal models of A- and B-type granules were the same but the relative crystallinity were different. A-type granules contained higher starch content, higher ratio between amylose and amylopectin and less damaged starch than B-type granules. B-type granules easily aggregated into clump in deionized water. A- and B-type granules were different in swelling properties and pasting viscosity under the same conditions. A-type granules possessed lower swelling power and water-binding capacity, higher solubility and pasting viscosity than B-type granules. A-noodles (relative to B-noodles) had higher ratio of immobilized water, E′ and E″.
Acknowledgments
The authors acknowledge the financial support provided by the National Natural Science Foundation of China (21276065).The authors are grateful for Henan University of Technology and Zhengzhou University for the support of LF-NMR, DMA and XRD measurements experiment.
Conflict of Interest Statement
No conflict of interest was reported by all authors.
Novelty statement
This study investigated physicochemical properties between A- and B-type granules, and illuminated the comparison of water distribution and the variation of energy of A-noodles and B-noodles by LF-NMR and DMA measurement. The article provided good theoretical and technological information that can be used by the noodles industry to improve their quality as well as to make innovations obtain other types of products.
Abbreviations: E′, storage modulus; E″, loss modulus; RVA, Rapid Visco Analyser; XRD, X-ray diffraction; LF-NMR, Low-field Nuclear Magnetic Resonance; DMA, Dynamic Mechanical Analysis; A-noodle, noodle added A-type granules; B-noodle, noodle added B-type granules; AM, amylose; AP, amylopectin; AM/AP, the ratio of amylose content to amylopectin content; T2, Transverse relaxation times; CPMG, Carr-Purcell-Meiboom-Gill; SW, spectral width; TE, echo time; TW, waiting time; RG, analog gain.
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Articles in the same Issue
- Articles
- Quality Assessment and Mathematical Modeling of Hot-Air Convective Drying of Persimmon (Diospyros kaki L.) Fruit
- Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying
- Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant
- Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
- Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols
- Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam
- A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum
- Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao
- Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle
- Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head
