数字农科院2.0

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

文献类型： 外文期刊

作者： Han, CW; Ma, M; Zhang, HH; Li, M; Sun, QJ

作者机构：

关键词： Green Tea Products; Tea Polyphenols; Gluten; Physicochemical Properties; Structure

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2020 年 308 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： In this study, the improving effects of green tea powder, soluble tea, and tea polyphenols on the mixing and tensile qualities of dough and texture of tea-enriched noodles, as well as the physico-chemical and structural properties of gluten proteins were progressively investigated. Dough strength and noodle texture were significantly increased by all the three tea products. Tea polyphenols in particular presented the most effective improvement with highest dough stability, resistance, and noodle chewiness. SEM indicated that tea products all induced a more developed gluten network, and polyphenol noodle showed the most continuous and ordered structure. FT-IR and fluorescence spectrum indicated that tea polyphenols promoted an enhancement in alpha-helix structure and the hydrophobic interactions. Tea polyphenols induced the SH/SS interchange during processing and cooking, and enhanced the water-solids interaction in noodles. AFM results showed that polyphenols induced the polymerization of gluten protein molecular chains, with increased chain height and width.

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