基于食品全营养和健康趋势,为开发功能性的主食食品提供理论借鉴,促进杂粮面制品行业的发展,该文用不同水平的藜麦全粉代替小麦粉来制作挂面,研究了面条的品质特性、面筋蛋白结构和抗氧化性。实验结果表明:藜麦全粉的添加使游离巯基(—SH)含量增加,谷蛋白大聚体含量减少,这都可能导致谷蛋白聚合物降低和面条的黏弹性恶化,扫描电镜结果进一步表明,面筋的网络结构连续性被破坏,而随着藜麦全粉添加量的增加,面条L*值显著下降,a*和b*均逐渐提高,整体呈浅棕色,且面条的抗氧化性提高,但添加量过高会对挂面的蒸煮品质和质构特性产生不良影响。该研究表明,当藜麦粉的添加量≤20%时,有潜力开发出既有抗氧化活性又有理想的蒸煮和质构品质的挂面。
Aligned with the growing emphasis on whole food nutrition and its health benefits, this study aimed to provide theoretical insights for the development of functional staple foods and to foster advancements in the miscellaneous pasta products industry.The research investigated the quality attributes, gluten protein structure, and antioxidant properties of noodles produced by substituting wheat flour with varying proportions of quinoa whole flour in Chinese dried noodles.The experimental results indicated that incorporating quinoa whole flour augmented the content of free thiol groups (—SH) while reducing the content of glutenin macropolymer.This dual effect potentially decreases the formation of gluten polymers and impairs the viscoelastic properties of the noodles.Scanning electron microscopy results revealed disruptions in the continuity of the gluten network structure.Furthermore, as the proportion of quinoa whole flour increased, the L* value of the noodles decreased significantly, while both a* and b* values exhibited progressive increments.The noodles exhibited an overall light brown color, indicating improved antioxidant properties.However, excessive incorporation of quinoa flour adversely affected the cooking quality and texture of the noodles.The study concluded that adding quinoa flour at levels up to 20% holds promise for developing noodles with antioxidant activity while maintaining desirable cooking and textural characteristics.
[1] CHOO C L, AZIZ N A A.Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles[J].Food Chemistry, 2010, 119(1):34-40.
[2] LIAO M Y, SHEN Y C, CHIU H F, et al.Down-regulation of partial substitution for staple food by oat noodles on blood lipid levels:A randomized, double-blind, clinical trial[J].Journal of Food and Drug Analysis, 2019, 27(1):93-100.
[3] NOWAK V, DU J, CHARRONDIÈRE U R.Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)[J].Food Chemistry, 2016, 193:47-54.
[4] ABDERRAHIM F, HUANATICO E, SEGURA R, et al.Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano[J].Food Chemistry, 2015, 183:83-90.
[5] 杨丹, 邢泓雨, 范志遥, 等.藜麦营养品质及其在面条加工方面的研究进展[J].粮食与饲料工业, 2024(1):18-23;28.
YANG D, XING H Y, FAN Z Y, et al.Research progress on nutritional quality of quinoa and its application in noodle processing[J].Cereal & Feed Industry, 2024(1):18-23;28.
[6] VILCACUNDO R, HERNÁNDEZ-LEDESMA B.Nutritional and biological value of quinoa (Chenopodium quinoa Willd.)[J].Current Opinion in Food Science, 2017, 14:1-6.
[7] BAXTER G, BLANCHARD C, ZHAO J.Effects of glutelin and globulin on the physicochemical properties of rice starch and flour[J].Journal of Cereal Science, 2014, 60(2):414-420.
[8] HU X, ZHAO M M, SUN W Z, et al.Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate[J].Journal of Agricultural and Food Chemistry, 2011, 59(16):8886-8894.
[9] ZHANG M L, ZHANG L T, LI M, et al.Inhibitory effects of sorbitol on the collapse and deterioration of gluten network in fresh noodles during storage[J].Food Chemistry, 2021, 344:128638.
[10] XU X J, LUO Z G, YANG Q Y, et al.Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread[J].Food Chemistry, 2019, 294:87-95.
[11] JIANG F, REN Y J, DU C W, et al.Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour[J].Journal of Cereal Science, 2021, 102:103330.
[12] ZHU J C, LIU Z P, CHEN L, et al.Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle[J].Food Hydrocolloids, 2022, 133:107909.
[13] WANG X X, LAO X, BAO Y Z, et al.Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread[J].Food Hydrocolloids, 2021, 119:106840.
[14] GULL A, PRASAD K, KUMAR P.Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta[J].LWT - Food Science and Technology, 2015, 63(1):470-474.
[15] JIA B, YAO Y J, LIU J F, et al.Physical properties and in vitro starch digestibility of noodles substituted with tartary buckwheat flour[J].Stärke-Starch, 2019, 71:201800314.
[16] OUYANG Y Y, XU J J, JI F Y, et al.Properties of transglutaminase-induced myofibrillar/wheat gluten gels[J].Journal of Food Science, 2021, 86(6):2387-2397.
[17] NAWROCKA A, KREKORA M, NIEWIADOMSKI Z, et al.Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy[J].Food Hydrocolloids, 2018, 85:176-184.
[18] LIN Q, SHEN H S, MA S, et al.Morphological distribution and structure transition of gluten induced by various drying technologies and its effects on Chinese dried noodle quality characteristics[J].Food and Bioprocess Technology, 2023, 16(6):1374-1387.
[19] HAN C W, MA M, ZHANG H H, et al.Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system[J].Food Chemistry, 2020, 308:125676.
[20] MU J L, QI Y W, GONG K X, et al.Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles[J].LWT, 2022, 165:113686.
[21] 闫铭欢, 贺家亮, 王立博, 等.甜荞全谷物粉对小麦面团流变特性及鲜湿面条品质的影响[J].食品科学, 2024, 45(10):72-79.
YAN M H, HE J L, WANG L B, et al.Effect of whole common buckwheat flour on the rheological properties of wheat dough and the quality of fresh noodles[J].Food Science, 2024, 45(10):72-79.
[22] SUN K N, LIAO A M, ZHANG F, et al.Microstructural, textural, sensory properties and quality of wheat-yam composite flour noodles[J].Foods, 2019, 8(10):519.
