数字农科院2.0

A preliminary study on the impact of drying treatments on the H and O isotopic compositions of wheat noodles with different gluten-to-starch ratios

文献类型： 外文期刊

作者： Jingjie Yang;Sara W. Erasmus;Boli Guo;Saskia M. van Ruth

作者机构：

关键词： Authenticity;Drying methods;Drying time;Gluten-to-starch ratios;Wheat-based noodles;δ2H and δ18O

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 490 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Stable hydrogen (δ2H) and oxygen (δ18O) isotopic ratios are key in wheat authentication, but the effects of formulation and drying processes on these ratios remain unclear. This study investigated how gluten-to-starch ratios, drying methods, and drying time influence δ2H and δ18O in noodles. Eight noodle formulations and five drying methods were used, and 960 noodle samples were measured. Results showed gluten-to-starch ratio significantly affected δ2H, with higher gluten contents (55 %–100 %) causing greater variation. Traditional drying methods (T40, T60, T80) yielded higher δ2H and δ18O values than industrial stepwise drying (I30, I40), indicating stronger isotope fractionation. High-temperature drying, especially T80, led to notable shifts in isotopic ratios, particularly in gluten-rich formulations. Although drying time had no statistically significant overall effect, δ2H and δ18O increased under certain conditions but stabilized after 240 min. In view of product authentication, for low-temperature dried noodles, the δ2H and δ18O isotopic ratios can be considered relatively stable, but at higher temperature drying, corrections to compensate for the drying effects are required.

分类号：

  • 相关文献

[1]Exploring the Effect Rules of Paddy Drying on a Deep Fixed-Bed. Wang, Danyang,Zhang, Benhua,Tong, Ling,Wang, Danyang,Li, Chenghua. 2016

[2]Tracing isotopic fingerprints: Unveiling the impact of noodle formulation and cooking water on the isotopic signatures of wheat-derived noodles. Jingjie Yang,Sara W. Erasmus,Qianqian Sun,Yingquan Zhang,Ming Li,Bo Zhang,Boli Guo,Saskia M. van Ruth. 2025

[3]Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (Camellia sinensis var. Assamica) Determined by HS-SPME-GC-MS. Zhengfei Luo,Linlong Ma,Yangtao Zhang,Yanhong Liu,Rui Yang,Xuean Dai,Tiantian Wang,Changmi Lv,Lifeng Zuo,Yanli Liu,Dan Cao,Haibo Yuan,Longfeng Yu,Xiaofang Jin. 2025

[4]Effects of drying methods on phytochemicals and antioxidant activity of broccoli by-products. Yaqi Zhao,Wenyuan Zhang,Haixia Yang,Zhenzhen Xu,Xue Wang,Zhanquan Zhang,Jianjun Deng. 2025

[5]Nutritional, physico-chemical, and pasting properties of sweet potato raw powder: effects of color protection combined with different drying methods. Roy, Joysree,Sun, Hongnan,Ma, Mengmei,Mu, Taihua,Maimaiti, Zulipiya. 2025

[6]Recent advancements in detecting sugar-based adulterants in honey - A challenge. Wu, Liming,Du, Bing,Chen, Lanzhen,Zhao, Liuwei,Wang, Miao,Xue, Xiaofeng,Wu, Liming,Chen, Lanzhen,Wang, Miao,Xue, Xiaofeng,Wu, Liming,Chen, Lanzhen,Wang, Miao,Xue, Xiaofeng,Vander Heyden, Yvan.

[7]Quantitative determination of soybean meal content in compound feeds: comparison of near-infrared spectroscopy and real-time PCR. Li, Hui,Lv, Xiaowen,Wang, Jing,Li, Junguo,Yang, Haifeng,Qin, Yuchang.

[8]Analysis of maltooligosaccharides in honey samples by ultra-performance liquid chromatography coupled with evaporative light scattering detection. Zhou, Jinhui,Wu, Liming,Diao, Qingyun,Li, Yi,Zhao, Jing,Zhou, Jinhui,Wu, Liming,Li, Yi,Zhao, Jing,Zhou, Jinhui,Wu, Liming,Li, Yi,Zhao, Jing,Qi, Yitao,Ritho, Joan,Duan, Lili.

[9]Research Progress on Traceability and Authenticity of Beef. Bai, Yang,Liu, Haijin,Zhang, Bin,Zhang, Jiukai,Wu, Hao,Zhao, Shanshan,Qie, Mengjie,Guo, Jun,Wang, Qian,Zhao, Yan. 2021

[10]A review of fruit juice authenticity assessments: Targeted and untargeted analyses. Lei Xu,Zhenzhen Xu,Xiaojun Liao. 2021

[11]Differentiating Pakistani long-grain rice grown inside and outside the accepted Basmati Himalayan geographical region using a ‘one-class’ multi-element chemometric model. M. Arif,G. Chilvers,S. Day,S.A. Naveed,M. Woolfe,O.Ye. Rodionova,A.L. Pomerantsev,O. Kracht,C. Brodie,A. Mihailova,A. Abrahim,A. Cannavan,S.D. Kelly. 2021

[12]Stable Isotope Analysis for Authenticity and Traceability in Food of Animal Origin. Zhao, Shanshan,Liu, Haijin,Qie, Mengjie,Zhang, Jiukai,Tan, Liqin,Zhao, Yan. 2021

[13]Geographical origin modeling of Chinese rice using stable isotopes and trace elements. Chunlin Li,Jing Nie,Yongzhi Zhang,Shengzhi Shao,Zhi Liu,Karyne M. Rogers,Weixing Zhang,Yuwei Yuan. 2022

[14]Wheat authentication:An overview on different techniques and chemometric methods. Liu, Hong-Yan,Wadood, Syed Abdul,Xia, Yu,Liu, Yi,Guo, Huan,Guo, Bo-Li,Gan, Ren-You. 2021

[15]Key secondary metabolite markers for Wuchang Daohuaxiang rice discrimination in China. Luyao Zhao,Jianlei Liu,Jishi Wang,Xiaoliang Duan,Sun Hui. 2023

[16]Rapid analysis technologies with chemometrics for food authenticity field: A review. Zhang Z.,Li Y.,Zhao S.,Qie M.,Bai L.,Gao Z.,Liang K.,Zhao Y.. 2024

[17]Detecting the authenticity of two monofloral honeys based on the Canny-GoogLeNet deep learning network combined with three-dimensional fluorescence spectroscopy. Shengkang Ji,Daniel Granato,Kai Wang,Shengyu Hao,Hongzhuan Xuan. 2025

[18]Application of stable isotopes and mineral elements fingerprinting for beef traceability and authenticity in inner mongolia of China. Bai, Yang,Wang, Xin,Ha, Liya,Ao, Qier,Dong, Xin,Guo, Jun,Zhao, Yan. 2024

[19]Machine Learning for Precise Identification of Royal Jelly From Various Food Sources With Stable Isotope and Physicochemical Properties. Liu, Zhaolong,Yu, Xinlei,Yin, Xin,Qiao, Dong,Li, Hongxia,Chen, Lanzhen. 2025

[20]Real-Time PCR Detection of Adulteration of Olive Oil With Soybean Oil Based on Optimized CTAB DNA Extraction Method. Kai Chen,Jian Zhi Luo,Bin Xiao,Xue Wei Yuan,Juan Zhang,Nan Wang,Li Qiang Liu,Ai Ke Li,Ailiang Chen. 2026

作者其他论文 更多>>