Rheological properties, textural and compound preservative of kelp recombination noodles

Laminaria japonica Aresch as a medicine and food dual-purpose economical marine algae in China, has been gradually accepted by people. Combining staple food with kelp function ingredients has practical value. The effects of mannitol, alginate and peptides from kelp on rheological properties, texture and preservatives of noodles were investigated. Results of rheological properties and texture showed that the addition of peptides, mannitol and alginate enhanced storage modulus (G′), loss modulus (G″) and elasticity of dough. Protein secondary structure was as follows: β-turns > β-sheets > α-helices > random coil. Moreover, the α-helix content was increased from 1.52-fold to 1.95-fold while β-turn content was decreased from 0.77% to 5.10% relative to blank group. When 0.04% of DHA-S (Sodium dehydroacetate), 0.05% of SDA (Sodium diacetate) and 0.05% of the GMC (Glycerol monocaprylate) were added to wet-fresh noodles, the noodles could be preserved for 50.12 h at 28 °C. [Display omitted] •Addition of peptides, mannitol and alginate enhanced G′, G″ of dough.•Elasticity of noodles increased from 0.10-fold to 0.63-fold relative to blank group.•Optimal combination of preservative: DHA-S 0.04%, SDA 0.05%, GMC 0.05%.•Noodles shelf-life prolonged 5.27-fold after added the optimal preservative.