Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process
•Both salt and kansui could increase the rupture stress. Salt could increase while kansui decrease the rupture elongation.•The large polymeric glutenin (LPP) disaggregated from glutenin macropolymer (GMP) through physical disentanglement.•The addition of kansui especially at 1% concentration could i...
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| Veröffentlicht in: | Food chemistry 2021-04, Vol.342, p.128365-128365, Article 128365 |
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| creator | Liu, Chong Song, Mengkun Hong, Jing Li, Limin Zheng, Xueling Bian, Ke Guan, Erqi |
| description | •Both salt and kansui could increase the rupture stress. Salt could increase while kansui decrease the rupture elongation.•The large polymeric glutenin (LPP) disaggregated from glutenin macropolymer (GMP) through physical disentanglement.•The addition of kansui especially at 1% concentration could inhibit the disaggregation of GMP through protein cross-linking.
Effects of different levels of salt (1–2%, fwb) and kansui (0.5–1%) on the rheological, chemical and structural characteristics of noodle dough developed by repeated sheeting were studied. The rupture stress was increased by salt and kansui. The rupture elongation was increased by salt while reduced by kansui. The rupture stress and elongation increased to a maximum at 3 or 4 sheeting passes then decreased. The larger polymeric glutenin (LPP) increased while glutenin macropolymer (GMP) and free SH contents declined with the increased sheeting passes except for the dough contained 1% kansui at which these indicators remained constant. The β-sheet was increased while the β-turn was decreased by salt and kansui. The results showed the LPP disaggregated from GMP through physical disentanglement and experienced a reaggregation process with the SS bonds participate in, but the addition of kansui especially at 1% concentration could inhibit the disaggregation of GMP through protein cross-linking. |
| doi_str_mv | 10.1016/j.foodchem.2020.128365 |
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Effects of different levels of salt (1–2%, fwb) and kansui (0.5–1%) on the rheological, chemical and structural characteristics of noodle dough developed by repeated sheeting were studied. The rupture stress was increased by salt and kansui. The rupture elongation was increased by salt while reduced by kansui. The rupture stress and elongation increased to a maximum at 3 or 4 sheeting passes then decreased. The larger polymeric glutenin (LPP) increased while glutenin macropolymer (GMP) and free SH contents declined with the increased sheeting passes except for the dough contained 1% kansui at which these indicators remained constant. The β-sheet was increased while the β-turn was decreased by salt and kansui. The results showed the LPP disaggregated from GMP through physical disentanglement and experienced a reaggregation process with the SS bonds participate in, but the addition of kansui especially at 1% concentration could inhibit the disaggregation of GMP through protein cross-linking.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2020.128365</identifier><identifier>PMID: 33092923</identifier><language>eng</language><publisher>OXFORD: Elsevier Ltd</publisher><subject>Chemistry ; Chemistry, Applied ; Flour - analysis ; Food Handling ; Food Science & Technology ; Glutenin ; Glutens - analysis ; Kansui ; Life Sciences & Biomedicine ; Noodle dough ; Nutrition & Dietetics ; Physical Sciences ; Rheology ; Salt ; Science & Technology ; Sheeting ; Sodium Chloride - chemistry ; Triticum - chemistry</subject><ispartof>Food chemistry, 2021-04, Vol.342, p.128365-128365, Article 128365</ispartof><rights>2020 Elsevier Ltd</rights><rights>Copyright © 2020 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>26</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000617930900010</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c368t-5a5c4e509163f533ee0788767564816e526bad280b66c9ffef9ff2f2810d889e3</citedby><cites>FETCH-LOGICAL-c368t-5a5c4e509163f533ee0788767564816e526bad280b66c9ffef9ff2f2810d889e3</cites><orcidid>0000-0001-8885-928X ; 0000-0002-8426-2109 ; 0000-0003-3308-5461</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2020.128365$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,39263,46000</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33092923$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Liu, Chong</creatorcontrib><creatorcontrib>Song, Mengkun</creatorcontrib><creatorcontrib>Hong, Jing</creatorcontrib><creatorcontrib>Li, Limin</creatorcontrib><creatorcontrib>Zheng, Xueling</creatorcontrib><creatorcontrib>Bian, Ke</creatorcontrib><creatorcontrib>Guan, Erqi</creatorcontrib><title>Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process</title><title>Food chemistry</title><addtitle>FOOD CHEM</addtitle><addtitle>Food Chem</addtitle><description>•Both salt and kansui could increase the rupture stress. Salt could increase while kansui decrease the rupture elongation.•The large polymeric glutenin (LPP) disaggregated from glutenin macropolymer (GMP) through physical disentanglement.•The addition of kansui especially at 1% concentration could inhibit the disaggregation of GMP through protein cross-linking.
Effects of different levels of salt (1–2%, fwb) and kansui (0.5–1%) on the rheological, chemical and structural characteristics of noodle dough developed by repeated sheeting were studied. The rupture stress was increased by salt and kansui. The rupture elongation was increased by salt while reduced by kansui. The rupture stress and elongation increased to a maximum at 3 or 4 sheeting passes then decreased. The larger polymeric glutenin (LPP) increased while glutenin macropolymer (GMP) and free SH contents declined with the increased sheeting passes except for the dough contained 1% kansui at which these indicators remained constant. The β-sheet was increased while the β-turn was decreased by salt and kansui. The results showed the LPP disaggregated from GMP through physical disentanglement and experienced a reaggregation process with the SS bonds participate in, but the addition of kansui especially at 1% concentration could inhibit the disaggregation of GMP through protein cross-linking.</description><subject>Chemistry</subject><subject>Chemistry, Applied</subject><subject>Flour - analysis</subject><subject>Food Handling</subject><subject>Food Science & Technology</subject><subject>Glutenin</subject><subject>Glutens - analysis</subject><subject>Kansui</subject><subject>Life Sciences & Biomedicine</subject><subject>Noodle dough</subject><subject>Nutrition & Dietetics</subject><subject>Physical Sciences</subject><subject>Rheology</subject><subject>Salt</subject><subject>Science & Technology</subject><subject>Sheeting</subject><subject>Sodium Chloride - chemistry</subject><subject>Triticum - chemistry</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><sourceid>EIF</sourceid><recordid>eNqNkU1v1DAQhi0EokvhL1Q-IkEWfySOcwOtWkCqxAXOltcZ73rJxovtFHHht3fSbHuFiz0ePe-M5x1Crjhbc8bVh8Pax9i7PRzXgglMCi1V84ysuG5l1bJWPCcrJpmuNK_VBXmV84ExJLl-SS6kZJ3ohFyRv9fegyuZRk-zHQq1Y09_2jFPgcaRpj3EIe6Cs8N7OnebowcmlzS5MiV8nlI8QSoBHqqM-K8BaB-n3Z72UwrjjiY4gS2Aqj1AmTOocZDza_LC2yHDm_N9SX7cXH_ffKluv33-uvl0WzmpdKka27gaGtZxJX0jJQBrtW5V26hacwWNUFvbC822SrkOJ_J4CC80Z73WHchL8napi31_TZCLOYbsYBjsCHHKRtRNzZnkokNULahLMecE3pxSONr0x3BmZu_NwTx6b2bvzeI9Cq_OPabtEfon2aPZCOgF-A3b6LMLMDp4wnA7ircdwhhxtgnFlhDHTZzGgtJ3_y9F-uNCA1p6FyCZs6IPCZdt-hj-Ncw96FC6_g</recordid><startdate>20210416</startdate><enddate>20210416</enddate><creator>Liu, Chong</creator><creator>Song, Mengkun</creator><creator>Hong, Jing</creator><creator>Li, Limin</creator><creator>Zheng, Xueling</creator><creator>Bian, Ke</creator><creator>Guan, Erqi</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-8885-928X</orcidid><orcidid>https://orcid.org/0000-0002-8426-2109</orcidid><orcidid>https://orcid.org/0000-0003-3308-5461</orcidid></search><sort><creationdate>20210416</creationdate><title>Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process</title><author>Liu, Chong ; Song, Mengkun ; Hong, Jing ; Li, Limin ; Zheng, Xueling ; Bian, Ke ; Guan, Erqi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-5a5c4e509163f533ee0788767564816e526bad280b66c9ffef9ff2f2810d889e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Chemistry</topic><topic>Chemistry, Applied</topic><topic>Flour - analysis</topic><topic>Food Handling</topic><topic>Food Science & Technology</topic><topic>Glutenin</topic><topic>Glutens - analysis</topic><topic>Kansui</topic><topic>Life Sciences & Biomedicine</topic><topic>Noodle dough</topic><topic>Nutrition & Dietetics</topic><topic>Physical Sciences</topic><topic>Rheology</topic><topic>Salt</topic><topic>Science & Technology</topic><topic>Sheeting</topic><topic>Sodium Chloride - chemistry</topic><topic>Triticum - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liu, Chong</creatorcontrib><creatorcontrib>Song, Mengkun</creatorcontrib><creatorcontrib>Hong, Jing</creatorcontrib><creatorcontrib>Li, Limin</creatorcontrib><creatorcontrib>Zheng, Xueling</creatorcontrib><creatorcontrib>Bian, Ke</creatorcontrib><creatorcontrib>Guan, Erqi</creatorcontrib><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>Web of Science - Science Citation Index Expanded - 2021</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liu, Chong</au><au>Song, Mengkun</au><au>Hong, Jing</au><au>Li, Limin</au><au>Zheng, Xueling</au><au>Bian, Ke</au><au>Guan, Erqi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process</atitle><jtitle>Food chemistry</jtitle><stitle>FOOD CHEM</stitle><addtitle>Food Chem</addtitle><date>2021-04-16</date><risdate>2021</risdate><volume>342</volume><spage>128365</spage><epage>128365</epage><pages>128365-128365</pages><artnum>128365</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Both salt and kansui could increase the rupture stress. Salt could increase while kansui decrease the rupture elongation.•The large polymeric glutenin (LPP) disaggregated from glutenin macropolymer (GMP) through physical disentanglement.•The addition of kansui especially at 1% concentration could inhibit the disaggregation of GMP through protein cross-linking.
Effects of different levels of salt (1–2%, fwb) and kansui (0.5–1%) on the rheological, chemical and structural characteristics of noodle dough developed by repeated sheeting were studied. The rupture stress was increased by salt and kansui. The rupture elongation was increased by salt while reduced by kansui. The rupture stress and elongation increased to a maximum at 3 or 4 sheeting passes then decreased. The larger polymeric glutenin (LPP) increased while glutenin macropolymer (GMP) and free SH contents declined with the increased sheeting passes except for the dough contained 1% kansui at which these indicators remained constant. The β-sheet was increased while the β-turn was decreased by salt and kansui. The results showed the LPP disaggregated from GMP through physical disentanglement and experienced a reaggregation process with the SS bonds participate in, but the addition of kansui especially at 1% concentration could inhibit the disaggregation of GMP through protein cross-linking.</abstract><cop>OXFORD</cop><pub>Elsevier Ltd</pub><pmid>33092923</pmid><doi>10.1016/j.foodchem.2020.128365</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-8885-928X</orcidid><orcidid>https://orcid.org/0000-0002-8426-2109</orcidid><orcidid>https://orcid.org/0000-0003-3308-5461</orcidid></addata></record> |
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| subjects | Chemistry Chemistry, Applied Flour - analysis Food Handling Food Science & Technology Glutenin Glutens - analysis Kansui Life Sciences & Biomedicine Noodle dough Nutrition & Dietetics Physical Sciences Rheology Salt Science & Technology Sheeting Sodium Chloride - chemistry Triticum - chemistry |
| title | Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process |
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