Effects of Wheat Water-extractable Arabinoxylanon on the Processing Properties of Rice Flour and Eating Quality of Fresh Rice Noodles

LI Jiayang; WANG Xinyuan; YIN Lijun; LIU Zhigang; JIA Xin

doi:10.13386/j.issn1002-0306.2024030133

Volume 46 Issue 5

Feb. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(5): 56-62. > DOI: 10.13386/j.issn1002-0306.2024030133

LI Jiayang, WANG Xinyuan, YIN Lijun, et al. Effects of Wheat Water-extractable Arabinoxylanon on the Processing Properties of Rice Flour and Eating Quality of Fresh Rice Noodles[J]. Science and Technology of Food Industry, 2025, 46(5): 56−62. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030133.

Citation:

PDF (1906 KB)

Effects of Wheat Water-extractable Arabinoxylanon on the Processing Properties of Rice Flour and Eating Quality of Fresh Rice Noodles

1.
College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China
2.
Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China

More Information

Received Date: March 10, 2024
Available Online: January 03, 2025

Graphical Abstract

Abstract

Abstract

To improve the problems of fresh rice noodles such as being prone to aging and eating quality declined during storage, the effects of wheat water-extractable arabinoxylan (WEAX) addition (0%~1.0%, w/w) on the gelatinization and thermodynamic properties of rice flour, as well as the color, cooking, texture and aging properties of fresh rice noodles were systematically studied. The results showed that compared with the blank control group, the gelatinization viscosity of rice flour with WEAX increased from 3454.00 cP to 3773.65 cP, and the gelatinization enthalpy value decreased from 4.02 J/g to 3.18 J/g. WEAX with different additive amounts had no significantly effect on gelatinization temperature of rice flour-WEAX mixed systems (P>0.05). The breakage rate and the cooking loss of fresh rice noodles with 0.6% WEAX reached the minimum of 11.46% and 8.48%, respectively. As the increase of WEAX addition, the color and texture quality of fresh rice noodles were significantly improved (P<0.05). Compared with the original rice noodles, the aging degree, relative crystallinity and infrared peak intensity ratio R_1047/1022 of fresh rice noodles with 1% WEAX after aging for 7 days decreased by 67.3%, 71.4% and 30.9%, respectively. In summary, the addition of 1% WEAX could improve the color and texture quality of fresh rice noodles and delay the long-term aging process of rice noodles. This study will provide a theoretical basis for expanding the application of WEAX in the starch food industry and improving the quality of starch food.
- rice flour,
- fresh rice noodles,
- wheat water-extractable arabinoxylan (WEAX),
- gelatinization,
- retrogradation

FullText(HTML)

References (33)

References

[1]	董宏浩, 徐丽, 全珂, 等. 鲜湿米粉品质劣变机理及保鲜技术研究进展[J]. 中国粮油学报,2021,36(3):161−168. [DONG Honghao, XU Li, QUAN Ke, et al. Research progress in quality deterioration mechanism and preservation technology of fresh rice noodles[J]. Journal of the Chinese Cereals and Oils Association,2021,36(3):161−168.] DONG Honghao, XU Li, QUAN Ke, et al. Research progress in quality deterioration mechanism and preservation technology of fresh rice noodles[J]. Journal of the Chinese Cereals and Oils Association, 2021, 36（3）: 161−168.
[2]	罗舜菁, 占柳菁, 刘成梅. 食品添加剂抗鲜湿方便米粉老化的研究进展[J]. 食品工业科技,2016,37(6):392−395,399. [LUO Shunjing, ZHAN Liujing, LIU Chengmei. Research progress in food additives on instant fresh rice noodle retrogradation[J]. Science and Technology of Food Industry,2016,37(6):392−395,399.] LUO Shunjing, ZHAN Liujing, LIU Chengmei. Research progress in food additives on instant fresh rice noodle retrogradation[J]. Science and Technology of Food Industry, 2016, 37（6）: 392−395,399.
[3]	李才明, 陈荻, 陆瑞琪, 等. 可得然胶对米粉加工及食用品质的影响[J]. 食品科学,2021,42(16):23−28. [LI Caiming, CHEN Di, LU Ruiqi, et al. Effect of curdlan on processing and eating quality of rice noodles[J]. Food Science,2021,42(16):23−28.] LI Caiming, CHEN Di, LU Ruiqi, et al. Effect of curdlan on processing and eating quality of rice noodles[J]. Food Science, 2021, 42（16）: 23−28.
[4]	周剑敏, 卞旭, 孙佳, 等. 普鲁兰多糖对籼米粉凝胶及老化特性的影响[J]. 中国粮油学报,2020,35(5):1−5. [ZHOU Jianmin, BIAN Xu, SUN Jia, et al. Effects of pullulan on gel and retrogradation properties of Indica rice flour[J]. Journal of the Chinese Cereals and Oils Association,2020,35(5):1−5.] ZHOU Jianmin, BIAN Xu, SUN Jia, et al. Effects of pullulan on gel and retrogradation properties of Indica rice flour[J]. Journal of the Chinese Cereals and Oils Association, 2020, 35（5）: 1−5.
[5]	TURNER M A, SOH C H N, GANGULI N K, et al. A survey of water-extractable arabinopolymers in bread and durum wheat and the effect of water-extractable arabinoxylan on durum dough rheology and spaghetti cooking quality[J]. Journal of the Science of Food and Agriculture,2008,88(14):2551−2555. doi: 10.1002/jsfa.3385
[6]	SAEED F, PASHA I, ANJUM F M, et al. Arabinoxylans and arabinogalactans:A comprehensive treatise[J]. Critical Reviews in Food Science and Nutrition,2011,51(5):467−476. doi: 10.1080/10408391003681418
[7]	SUN J, ZHOU R X, QIAN H F, et al. Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanism[J]. Food Chemistry,2022,386:132809. doi: 10.1016/j.foodchem.2022.132809
[8]	张明皓, 贾鑫, 闫文佳, 等. 小麦阿拉伯木聚糖对鲜湿面条品质的影响[J]. 中国食品学报,2022,22(2):233−240. [ZHANG Minghao, JIA Xin, YAN Wenjia, et al. Effects of wheat bran arabinoxylan on the properties of fresh wet noodles[J]. Journal of Chinese Institute of Food Science and Technology,2022,22(2):233−240.] ZHANG Minghao, JIA Xin, YAN Wenjia, et al. Effects of wheat bran arabinoxylan on the properties of fresh wet noodles[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22（2）: 233−240.
[9]	YAN W J, YIN L J, ZHANG M H, et al. Gelatinization, retrogradation and gel properties of wheat starch-wheat bran arabinoxylan complexes[J]. Gels,2021,7(4):200. doi: 10.3390/gels7040200
[10]	QIU S, YADAV M P, LIU Y, et al. Effects of corn fiber gum with different molecular weights on the gelatinization behaviors of corn and wheat starch[J]. Food Hydrocolloids,2016,53:180−186. doi: 10.1016/j.foodhyd.2015.01.034
[11]	HOU C D, ZHAO X H, TIAN M Q, et al. Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch[J]. Food Chemistry,2020,318:126477. doi: 10.1016/j.foodchem.2020.126477
[12]	YAN W J, ZHANG M H, ZHANG M, et al. Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch[J]. Carbohydrate Polymers,2022,291:119581. doi: 10.1016/j.carbpol.2022.119581
[13]	AHMAD M, GANI A, MASOODI F A, et al. Influence of ball milling on the production of starch nanoparticles and its effect on structural, thermal and functional properties[J]. International Journal of Biological Macromolecules,2020,151:85−91. doi: 10.1016/j.ijbiomac.2020.02.139
[14]	张玉荣, 周显青, 彭超, 等. 不同储藏年限稻谷的品质及鲜湿米粉加工适应性分析[J]. 食品科学,2020,41(23):42−48. [ZHANG Yurong, ZHOU Xianqing, PENG Chao, et al. Analysis of the quality and suitability for fresh rice noodle processing of rice at different storage times[J]. Food Science,2020,41(23):42−48.] ZHANG Yurong, ZHOU Xianqing, PENG Chao, et al. Analysis of the quality and suitability for fresh rice noodle processing of rice at different storage times[J]. Food Science, 2020, 41（23）: 42−48.
[15]	刘瑾瑾, 朱思明. 复合保鲜剂对鲜湿米粉防腐保鲜效果研究[J]. 粮食与油脂,2022,35(10):79−83. [LIU Jinjin, ZHU Siming. Study on the preservative and fresh-keeping effect of compound preservatives on fresh rice noodles[J]. Cereals & Oils,2022,35(10):79−83.] LIU Jinjin, ZHU Siming. Study on the preservative and fresh-keeping effect of compound preservatives on fresh rice noodles[J]. Cereals & Oils, 2022, 35（10）: 79−83.
[16]	CHI C D, LI X X, LU P, et al. Dry heating and annealing treatment synergistically modulate starch structure and digestibility[J]. International Journal of Biological Macromolecules,2019,137:554−561. doi: 10.1016/j.ijbiomac.2019.06.137
[17]	GUO J Y, WANG C Y, LIU C Y, et al. Effect of konjac glucomannan on gelatinization, retrogradation, and gelling properties of frozen wheat starch[J]. Starch-Starke,2021,73:2000025. doi: 10.1002/star.202000025
[18]	MA S P, ZHU P L, WANG M C. Effects of konjac glucomannan on pasting and rheological properties of corn starch[J]. Food Hydrocolloids,2019,89:234−240. doi: 10.1016/j.foodhyd.2018.10.045
[19]	杨岩, 张艳荣, 刘婷婷, 等. 大米回生抗性淀粉对大米粉加工特性及微观结构的影响[J/OL]. 吉林农业大学学报, 2022, 1−10. DOI:10.13327/j.jjlau.2021.1493. [YANG Yan, ZHANG Yanrong, LIU Tingting, et al. Effects of rice retrogrowing resistant starch on processing characteristics and microstructure of rice flour[J/OL]. Journal of Jilin Agricultural University, 2022, 1−10. DOI:10.13327/j.jjlau.2021.1493.] YANG Yan, ZHANG Yanrong, LIU Tingting, et al. Effects of rice retrogrowing resistant starch on processing characteristics and microstructure of rice flour[J/OL]. Journal of Jilin Agricultural University, 2022, 1−10. DOI: 10.13327/j.jjlau.2021.1493.
[20]	魏强, 刘雨欣, 曹少攀, 等. 沙米粉对大米粉及其粉条品质的影响[J]. 食品科学,2022,43(20):86−94. [WEI Qiang, LIU Yuxin, CAO Shaopan, et al. Effect of Agriophyllum squarrosum flour on the quality of rice flour and rice noodles[J]. Food Science,2022,43(20):86−94.] WEI Qiang, LIU Yuxin, CAO Shaopan, et al. Effect of Agriophyllum squarrosum flour on the quality of rice flour and rice noodles[J]. Food Science, 2022, 43（20）: 86−94.
[21]	SHI L, LI W H, SUN J J, et al. Grinding of maize:The effects of fine grinding on compositional, functional and physicochemical properties of maize flour[J]. Journal of Cereal Science,2016,68:25−30. doi: 10.1016/j.jcs.2015.11.004
[22]	郝宗围, 余振宇, 胡尧, 等. 冷冻球磨处理对糯米淀粉结构、特性及消化性的影响[J]. 食品科学,2023,44(11):39−47. [HAO Zongwei, YU Zhenyu, HU Yao, et al. Effect of freezing ball milling treatment on the structure, properties and digestibility of waxy rice starch[J]. Food Science,2023,44(11):39−47.] HAO Zongwei, YU Zhenyu, HU Yao, et al. Effect of freezing ball milling treatment on the structure, properties and digestibility of waxy rice starch[J]. Food Science, 2023, 44（11）: 39−47.
[23]	SRIKAEO K, ARRANZ-MARTINEZ P. Formulating low glycaemic index rice flour to be used as a functional ingredient[J]. Journal of Cereal Science,2015,61:33−40. doi: 10.1016/j.jcs.2014.10.002
[24]	LIU J X, XU B J. A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums[J]. Food Chemistry,2019,296:100−108. doi: 10.1016/j.foodchem.2019.05.193
[25]	HUANG M, KENNEDY J F, LI B, et al. Characters of rice starch gel modified by gellan, carrageenan, and glucomannan:A texture profile analysis study[J]. Carbohydrate Polymers,2007,69(3):411−418. doi: 10.1016/j.carbpol.2006.12.025
[26]	刘微, 杜秉健, 孙京超, 等. 海藻糖对大米淀粉回生特性的影响[J]. 食品科学技术学报,2023,41(5):136−143. [LIU Wei, DU Bingjian, SUN Jingchao, et al. Effect of trehalose on retrogradation properties of rice starch[J]. Journal of Food Science and Technology,2023,41(5):136−143.] LIU Wei, DU Bingjian, SUN Jingchao, et al. Effect of trehalose on retrogradation properties of rice starch[J]. Journal of Food Science and Technology, 2023, 41（5）: 136−143.
[27]	NIU H L, ZHANG M C, XIA X F, et al. Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch[J]. Food Chemistry,2018,239:172−179. doi: 10.1016/j.foodchem.2017.06.103
[28]	唐敏敏, 洪雁, 顾正彪, 等. 黄原胶对大米淀粉长期回生的影响[J]. 食品与生物技术学报,2013,32(7):692−697. [TANG Minmin, HONG Yan, GU Zhengbiao, et al. Effect of xanthan on long-term retrogradation of rice starch[J]. Journal of Food Science and Biotechnology,2013,32(7):692−697.] TANG Minmin, HONG Yan, GU Zhengbiao, et al. Effect of xanthan on long-term retrogradation of rice starch[J]. Journal of Food Science and Biotechnology, 2013, 32（7）: 692−697.
[29]	TAKAHASHI T, FUJITA N. Thermal and rheological characteristics of mutant rice starches with widespread variation of amylose content and amylopectin structure[J]. Food Hydrocolloids,2017,62:83−93. doi: 10.1016/j.foodhyd.2016.06.022
[30]	TANG M M, HONG Y, GU Z B, et al. The effect of xanthan on short and long-term retrogradation of rice starch[J]. Starch-Starke,2013,65(7-8):702−708. doi: 10.1002/star.201200170
[31]	LU H, MA R R, CHANG R R, et al. Evaluation of starch retrogradation by infrared spectroscopy[J]. Food Hydrocolloids, 2021, 120:106975.
[32]	HU Y, HE C X, ZHANG M Y, et al. Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch[J]. Food Hydrocolloids,2020,108:105840. doi: 10.1016/j.foodhyd.2020.105840
[33]	ZHOU D T, MA Z, YIN X X, et al. Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments[J]. Food Hydrocolloids,2019,93:386−394. doi: 10.1016/j.foodhyd.2019.02.048

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(6)

1.	顾宇翔，周羽，刘恕. 护肤类化妆品功效评价理化试验方法的现状和分析. 日用化学工业(中英文). 2024(06): 727-732 .
2.	岳开妍，毛丙永，唐鑫，张秋香，赵建新，崔树茂. 乳酸菌发酵对花生衣抗糖化缓解皮肤衰老功能的影响. 上海理工大学学报. 2024(04): 364-374 .
3.	王国凯，龚荣英，杨灵丽，刘文龙，晋海军，田维毅. 槐花水提液发酵工艺优化及其抗氧化活性分析. 食品工业科技. 2024(20): 196-204 . 本站查看
4.	夏俊英，余海霞，戚仕梅，张富娜，邬婧，肖卫华. 长双歧杆菌胞外多糖对非酶糖基化的抑制作用. 生物学杂志. 2024(05): 6-13+47 .
5.	谢圆芳，袁道欢，张丽山，黄嘉敏，林霁，田佳佳，贺锐，解勇. 黑松露提取物紧致抗皱功效. 香料香精化妆品. 2024(05): 73-77+149 .
6.	曾贝贝，吕静，鲁杏茹，智文博，李带根. 牡丹花酶解肽的理化性质及促进皮肤健康功效. 食品工业科技. 2024(22): 314-321 . 本站查看