Czech J. Food Sci., 2018, 36(3):246-254 | DOI: 10.17221/326/2017-CJFS

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle qualityFood Technology and Economy, Engineering and Physical Properties

Cuicui LI1,2, Qiyu LU*,1, Zipeng LIU1, Huili YAN1
1 School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China
2 School of Biological and Chemical Engineering, Nanyang Institute of Technology, Nanyang, P.R. China

The disulfide bonds and sulfhydryl in gluten were evaluated to investigate the effects of structural characteristics on the quality of white noodles. The free sulfhydryl concentration increased significantly, but disulphide bonds decreased initially, and then became stable with increasing sodium sulfite concentration. With a decrease in disulfide bond concentration from 56.78 μmol/g to 20.01 μmol/g in gluten added to noodles, microstructural graphs verified that the cross-section and surface of noodles became rougher and looser with more holes generated; optimal cooking time decreased from 4.4 min to 3.3 min for fresh noodles and from 10.11 min to 9.19 min for dried samples; water absorption and cooking loss increased from 159% to 203% and from 5.26% to 9.06%, respectively. A decreasing trend and marked differences were observed for hardness, springiness, chewiness as well as resilience of fresh and cooked noodles, but the cohesiveness of fresh noodles exhibited no significant changes (P < 0.05).

Keywords: cooking loss; microstructure; optimum cooking time; water absorption; texture

Published: June 30, 2018  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Cuicui L, Qiyu L, LIU Z, YAN H. Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality. Czech J. Food Sci. 2018;36(3):246-254. doi: 10.17221/326/2017-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Beveridge T., Toma D.J., Nakai S. (1974): Determination of SH- and SS-groups in some food proteins using Ellman's reagent. Journal of Food Science, 39: 49-51. Go to original source...
    2. Chen X., Schofield J.D. (1996): Changes in the glutathione content and bread-making performance of white wheat flour during shortterm storage. Cereal Chemistry, 73: 1-4.
    3. Chillo S., Laverse J., Falcone P.M., Protopapa A., Del Nobile M.A. (2008): Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. Journal of Cereal Science, 47: 144-152. Go to original source...
    4. Chung H.J., Cho A., Lim S.T. (2012): Effect of heat-mositure treatment for utilization of germinated brown rice in wheat noodle. LWT-Food Science and Technology, 47: 342-347. Go to original source...
    5. Crosbie G.B., Huang S., Barclay I.R. (1998): Wheat quality requirement of Asian food. Euphytica, 100: 155-156. Go to original source...
    6. Delcour J.A., Joye I.J., Pareyt B., Wilderjans E., Brijs K., Lagrain B. (2012): Wheat gluten functionality as a quality determinant in cereal-based food products. Annual Review of Food Science and Technology, 3: 469-492. Go to original source... Go to PubMed...
    7. Dexter J.E., Matsuo R.R., Dronzek B.L. (1979): A scanning electron microscopy of Japanese noodles. Cereal Chemistry, 56: 202.
    8. Fu B. (2008): Asian noodles: History, classification, raw materials, and processing. Food Research International, 41: 888-902. Go to original source...
    9. Gianibelli M.C., Sissons M.J., Batey I.L. (2005): Effect of source and proportion of waxy starches on pasta cooking quality. Cereal Chemistry, 82: 321-327. Go to original source...
    10. Heo H., Baik B.K., Kang C.S., Choo B.K., Park C.S. (2012): Influence of amylose content on cooking time and textural properties of white salted noodles. Food Science and Biotechnology, 21: 345-353. Go to original source...
    11. Hou G. (2001): Oriental noodles. Advances in Food and Nutrition Research, 43: 141-193. Go to original source...
    12. Jakubauskiene L., Juodeikiene G. (2005): The relationship between protein fractions of wheat gluten and the quality of ring-shaped rolls evaluated by the echolocation method. Food Technology and Biotechnology, 43: 247-253.
    13. Jelena T., Milica P., Aleksandra T., Sladana R., Dragan Z., Elizabet J.H., Tamara D.H., Miroslav H. (2013): Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality. Journal of Cereal Science, 58: 495-501. Go to original source...
    14. Johansson E., Malik A.H., Hussain A., Rasheed F., Newson W.R., Plivelic T., Hedenqvist M.S., Gällstedt M., Kuktaite R. (2013): Wheat gluten polymer structures: the impact of genotype, environment, and processing on their functionality in various applications. Cereal Chemistry, 90: 367-376. Go to original source...
    15. Kang C.S., Kim K.H., Choi I.D., Son J.H., Park C.S. (2014): Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars. International Food Research Journal, 21: 195-202.
    16. Kovács M.I.P., Fu B.X., Woods S.M., Khan K. (2004): Thermal stability of wheat gluten protein: Its effect on dough properties and noodle texture. Journal of Cereal Science, 39: 9-19. Go to original source...
    17. Kuktaite R., Larsson H., Johansson E. (2004): Variation in protein composition of wheat flour and its relationship to dough mixing behaviour. Cereal Science, 40: 31-39. Go to original source...
    18. Lee N.Y. (2016): Effects of blends of low-protein winter wheat flour and barley byproducts on quality changes in noodles. Preventive Nutrition Food Science, 21: 361-366. Go to original source... Go to PubMed...
    19. Liu L., Herald T.J., Wang D., Wilson J.D., Bean S.R., Aramouni F.M. (2012): Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system. Journal of Cereal Science, 55: 31-36. Go to original source...
    20. Luo Y., Li M., Zhu K., Guo X., Wang P. (2016): Heat-induced interaction between egg white protein and wheat gluten. Food Chemistry, 197: 699-708. Go to original source... Go to PubMed...
    21. Miskelly D.M. (1993): Noodles - a new look at and old food. Food Australia, 45: 496-500.
    22. Moss R., Gore P.J., Murray I.C. (1987): The influence of ingredients and processing variables on the quality and microstructure of Hokkien, Cantonese and instant noodles. Food Microstructure, 6: 63-74.
    23. Offiaolua B.I. (2014): Chemical, functional and pasting properties of wheat (Triticumspp)-walnut (Juglansregia) flour. Food and Nutrition Sciences, 5: 1591-1604. Go to original source...
    24. Oh N.H., Seib P.A., Ward A.B., Deyoe C.W. (1985): Noodles IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles. Cereal Chemistry, 62: 441-446.
    25. Park C.S., Baik B.K. (2004): Cooking time of white salted noodles and its relationship with protein and amylose contents of wheat. Cereal Chemistry, 81: 165-171. Go to original source...
    26. Park C.S., Hong B.H., Baik B.K. (2003): Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles. Cereal Chemistry, 80: 297-303. Go to original source...
    27. Prabhasankar P., Ganeshan P., Baskar N. (2009): Influence of Indian brown seaweed (Sargassum marginatum) as an ingredient on quality, biofunctional and microstructure characteristics of pasta. Food Science Technology International, 15: 471-479. Go to original source...
    28. Qi L., Li W., Liu Z., Wang J., Che B., Yang W. (2017): Determination of content of antioxidant sodium sulfite in Etimicin sulfate injection with ion chromatography. Chinese Pharmaceutical Journal, 52: 1792-1794. (in Chinese)
    29. Rhazi L., Cazalis R., Aussenac T. (2003): Sulphydryldisulfide changes in storage proteins of developing wheat grain: influence on the SDS-unextractable glutenin polymer formation. Journal of Cereal Science, 38: 3-13. Go to original source...
    30. Rojas J., Rosell C., Beneditode Barber C., Perez-Munuera I., Lluch M. (2000): The baking process of wheat rolls followed by cryo scanning electron microscopy. European Food Research and Technology, 212: 57-63. Go to original source...
    31. Shewry P.R., Tatham A.S., Forde J., Kreis M., Miflin B.J. (1986): The classification and nomenclature of wheat gluten proteins: a reassessment. Journal of Cereal Science, 4: 97-106. Go to original source...
    32. Southan M., MacRitchie F. (1999): Review: molecular weight distribution of wheat proteins. Cereal Chemistry, 76: 827-836. Go to original source...
    33. Tan H.Z., Li Z.G., Tan B. (2009): Starch noodle: History, classification, materials, processing, structure, nutrition, quality evaluation and improving. Food Research International, 42: 551-576. Go to original source...
    34. Uthayakumaran S., Wrigley C.W. (2010): Wheat: characteristics and quality requirements. Cereal Grains, 12: 59-111. Go to original source...
    35. Wang P., Chen H., Mohanad B., Xu L., Ning Y., Xu J., Wu F., Yang N., Jin Z., Xu X. (2012): Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions. Food Hydrocolloids, 39: 187-194. Go to original source...
    36. Wieser H. (2007): Chemistry of gluten proteins. Food Microbiology, 24: 115-119. Go to original source... Go to PubMed...
    37. Zhang S., Lu Q., Yang H., Meng D. (2011): Effects of protein content, glutenin-to-gliadin ratio, amylose content and starch damage on textural properties of Chinese fresh white noodles. Cereal Chemistry, 88: 296-301. Go to original source...
    38. Zhang W., Sun C., He F., Tian J. (2010): Textural characteristics and sensory evaluation of cooked dry Chinese noodles based on wheat-sweet potato composite flour. International Journal of Food Properties, 13: 294-307. Go to original source...
    39. Zhou Y., Cao H., Hou M., Nirasawa S., Tatsumi E., Foster T.J., Cheng Y. (2013): Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Research International, 51: 879-885. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content