Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles

LIU Xiaofei; JIA Chunyan; LI Xiang; WU Ming; ZHANG Guang; ZHANG Na

doi:10.13386/j.issn1002-0306.2024060140

Turn off MathJax

Article Contents

Abstract

References

LIU Xiaofei, JIA Chunyan, LI Xiang, et al. Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles[J]. Science and Technology of Food Industry, 2025, 46(8): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060140.

Citation:

PDF (3689 KB)

Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles

College of Food Engineering, Harbin University of Commerce, Harbin 150028, China

More Information

Received Date: June 10, 2024
Available Online: February 11, 2025

Graphical Abstract

Abstract

Abstract

Rice noodles are one of our traditional staple foods, favored by many consumers. However, issues such as breakage, sticky soup, and poor texture during the cooking process are common. Therefore, understanding the factors affecting the quality of rice noodles is crucial for improving it. Using modified starch is an economical and effective way to enhance rice noodle quality. This paper is based on the formation process of rice noodles, analyzes how starch influences rice noodle quality, specifically the content and fine structure of amylose and amylopectin affect starch gel density, which in turn influences texture and cooking quality. The process of regulating starch structure and composition through modification technology is summarized. Additionally, the mechanisms by which modified starch affects rice noodle quality are summarized, along with future prospects on the development of rice noodles. The goal is to provide scientific references for the production of high-quality rice noodles.
- rice noodles,
- starch,
- modification,
- mechanism,
- quality characteristic

FullText(HTML)

References (99)

References

[1]	LI C M, YOU Y X, CHEN D G, et al. A systematic review of rice noodles:Raw material, processing method and quality improvement[J]. Trends in Food Science & Technology,2021,107(1):389−400.
[2]	SEN S, CHAKRABORTY R, KALITA P. Rice-not just a staple food:A comprehensive review on its phytochemicals and therapeutic potential[J]. Trends in Food Science & Technology,2020,97:265−285.
[3]	ZHANG J Y, ZHAO F F, LI C M, et al. Acceleration mechanism of the rehydration process of dried rice noodles by the porous structure[J]. Food Chemistry,2024,431:137050. doi: 10.1016/j.foodchem.2023.137050
[4]	KASUNMALA I G G, NAVARATNE S B, WICKRAMASINGHE I. Effect of process modifications and binding materials on textural properties of rice noodles[J]. International Journal of Gastronomy and Food Science,2020,21:100217. doi: 10.1016/j.ijgfs.2020.100217
[5]	刘心爱, 李莎艳, 侬章梅, 等. 云南蒙自过桥米线的品质测定[J]. 食品安全导刊,2023(34):104−109. [LIU X A, LI S Y, NONG Z M, et al. Quality determination of Yunnan mengzi cross-bridge rice noodles[J]. China Food Safety Magazine,2023(34):104−109.] doi: 10.3969/j.issn.1674-0270.spaqdk202334035 LIU X A, LI S Y, NONG Z M, et al. Quality determination of Yunnan mengzi cross-bridge rice noodles[J]. China Food Safety Magazine, 2023（34）: 104−109. doi: 10.3969/j.issn.1674-0270.spaqdk202334035
[6]	董志雄, 郑恺, 丁文平, 等. RS2型抗性淀粉对米线品质及消化特性的影响[J]. 食品科技,2023,48(6):131−138. [DONG Z X, ZHENG K, DING W P, et al. Effects of RS2 resistant starch on the quality and digestive characteristics of rice noodles[J]. Food Science and Technology,2023,48(6):131−138.] DONG Z X, ZHENG K, DING W P, et al. Effects of RS2 resistant starch on the quality and digestive characteristics of rice noodles[J]. Food Science and Technology, 2023, 48（6）: 131−138.
[7]	SEUNG D. Amylose in starch:Towards an understanding of biosynthesis, structure and function[J]. New Phytol,2020,228(5):1490−1504. doi: 10.1111/nph.16858
[8]	ASMEDA R, NOORLAILA A, NORZIAH M H. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour[J]. Food Chemistry,2016,191:45−51. doi: 10.1016/j.foodchem.2015.05.095
[9]	CHEN L, REN F, YU X P, et al. Pasting investigation, SEM observation and the possible interaction study on rice starch–pullulan combination[J]. International Journal of Biological Macromolecules,2015,73:45−48. doi: 10.1016/j.ijbiomac.2014.11.010
[10]	CHANG Q, ZHENG B D, ZHANG Y, et al. A comprehensive review of the factors influencing the formation of retrograded starch[J]. Int J Biol Macromol,2021,186:163−173. doi: 10.1016/j.ijbiomac.2021.07.050
[11]	胡海鹏, 张聪男, 薛薇, 等. 不同抗老化剂对鲜湿米线品质及储藏稳定性的影响[J]. 中国粮油学报,2023,38(12):30−37. [HU H P, ZHANG C N, XUE W, et al. Effects of different antiaging agents on the quality and storage stability of fresh and wet rice noodles[J]. Journal of the Chinese Cereals and Oils Association,2023,38(12):30−37.] doi: 10.3969/j.issn.1003-0174.2023.12.006 HU H P, ZHANG C N, XUE W, et al. Effects of different antiaging agents on the quality and storage stability of fresh and wet rice noodles[J]. Journal of the Chinese Cereals and Oils Association, 2023, 38（12）: 30−37. doi: 10.3969/j.issn.1003-0174.2023.12.006
[12]	YI C P, ZHU H, ZHANG Y, et al. The role of indica starch in the mechanism of formation of fresh rice noodles[J]. Journal of Cereal Science,2021,99:103212. doi: 10.1016/j.jcs.2021.103212
[13]	LIU X, CHAO C, YU J L, et al. Mechanistic studies of starch retrogradation and its effects on starch gel properties[J]. Food Hydrocolloids,2021,120:106914. doi: 10.1016/j.foodhyd.2021.106914
[14]	LI C, HU Y M. Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches[J]. Food Hydrocolloids,2020,108:106071. doi: 10.1016/j.foodhyd.2020.106071
[15]	周显青, 彭超, 张玉荣, 等. 压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素[J]. 食品科学,2017,38(21):93−99. [ZHOU X Q, PENG C, ZHANG Y R, et al. Factors influencing gel texture and eating quality of pressed type fresh rice noodles[J]. Food Science,2017,38(21):93−99.] doi: 10.7506/spkx1002-6630-201721015 ZHOU X Q, PENG C, ZHANG Y R, et al. Factors influencing gel texture and eating quality of pressed type fresh rice noodles[J]. Food Science, 2017, 38（21）: 93−99. doi: 10.7506/spkx1002-6630-201721015
[16]	FARI M J M, RAJAPAKSA D, RANAWEERA K K D S. Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics[J]. Journal of the National Science Foundation of Sri Lanka,2011,39(1):53−60. doi: 10.4038/jnsfsr.v39i1.2923
[17]	JEONG S, KIM Y, KO S, et al. Physicochemical characterization and in vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches[J]. Journal of Cereal Science,2016,71:258−263. doi: 10.1016/j.jcs.2016.09.004
[18]	李琳, 陈洁, 王远辉, 等. 大米原料对鲜湿米粉品质影响[J]. 食品工业,2019,40(6):177−182. [LI L, CHEN J, WANG Y H, et al. The raw material selection of instant fresh rice noodle[J]. The Food Industry,2019,40(6):177−182.] LI L, CHEN J, WANG Y H, et al. The raw material selection of instant fresh rice noodle[J]. The Food Industry, 2019, 40（6）: 177−182.
[19]	李永富, 黄思雨, 史锋, 等. 配米技术提升自热米饭淀粉抗回生效果[J]. 中国粮油学报,2020,35(3):1−7. [LI Y F, HUANG S Y, SHI F, et al. Rice blending technology improves the anti-retrogradation effect of self-heating rice starch[J]. Journal of the Chinese Cereals and Oils Association,2020,35(3):1−7.] doi: 10.3969/j.issn.1003-0174.2020.03.002 LI Y F, HUANG S Y, SHI F, et al. Rice blending technology improves the anti-retrogradation effect of self-heating rice starch[J]. Journal of the Chinese Cereals and Oils Association, 2020, 35（3）: 1−7. doi: 10.3969/j.issn.1003-0174.2020.03.002
[20]	SUDHEESH C, VALIYAPEEDIYEKKAL SUNOOJ K, AALIYA B, et al. Effect of energetic neutrals on the kithul starch retrogradation; Potential utilization for improving mechanical and barrier properties of films[J]. Food Chemistry,2023,398:133881. doi: 10.1016/j.foodchem.2022.133881
[21]	CHEN J, ZHAO X L, LI S Q, et al. Ordered structural changes of retrograded instant rice noodles during the long-term storage[J]. Food Research International,2024,175:113727. doi: 10.1016/j.foodres.2023.113727
[22]	史韬琦, 张晨, 丁文平, 等. 不同品种籼米直链淀粉含量对米线加工特性和品质的影响[J]. 食品工业科技,2020,41(19):33−38,44. [SHI T Q, ZHANG C, DING W P, et al. Effect of amylose content of different varieties of Long Rices on processing characteristics and quality of rice noodle[J]. Science and Technology of Food Industry,2020,41(19):33−38,44.] SHI T Q, ZHANG C, DING W P, et al. Effect of amylose content of different varieties of Long Rices on processing characteristics and quality of rice noodle[J]. Science and Technology of Food Industry, 2020, 41（19）: 33−38,44.
[23]	刘小青, 叶发银, 雷琳, 等. 大米的米线加工适性评价及改良方法研究进展[J]. 食品与发酵工业,2024,50(6):307−315. [LIU X Q, YE F Y, LEI L, et al. Effect of amylose content of different varieties of Long Rices on processing characteristics and quality of rice noodle[J]. Science and Technology of Food Industry,2024,50(6):307−315.] LIU X Q, YE F Y, LEI L, et al. Effect of amylose content of different varieties of Long Rices on processing characteristics and quality of rice noodle[J]. Science and Technology of Food Industry, 2024, 50（6）: 307−315.
[24]	QIAO J W, JIA M, NIU J H, et al. Amylopectin chain length distributions and amylose content are determinants of viscoelasticity and digestibility differences in mung bean starch and proso millet starch[J]. International Journal of Biological Macromolecules,2024,267:131488. doi: 10.1016/j.ijbiomac.2024.131488
[25]	TAO K Y, LI C, YU W W, et al. How amylose molecular fine structure of rice starch affects functional properties[J]. Carbohydrate Polymers,2019,204:24−31. doi: 10.1016/j.carbpol.2018.09.078
[26]	YI C P, ZHU H, BAO J S, et al. The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy[J]. LWT,2020,130:109610. doi: 10.1016/j.lwt.2020.109610
[27]	GENG D H, TANG N, GAN J, et al. Two-step modification of pullulanase and transglucosidase:A novel way to improve the gel strength and reduce the digestibility of rice starch[J]. International Journal of Biological Macromolecules,2024,266:130992. doi: 10.1016/j.ijbiomac.2024.130992
[28]	ZHANG J, KONG H, BAN X, et al. Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio[J]. Carbohydrate Polymers,2022,295:119834. doi: 10.1016/j.carbpol.2022.119834
[29]	KHATUN A, WATERS D L E, LIU L. The impact of rice protein onin vitro rice starch digestibility[J]. Food Hydrocolloids,2020,109:106072. doi: 10.1016/j.foodhyd.2020.106072
[30]	WU C S, GONG X, ZHANG J, et al. Effect of rice protein on the gelatinization and retrogradation properties of rice starch[J]. International Journal of Biological Macromolecules,2023,242:125061. doi: 10.1016/j.ijbiomac.2023.125061
[31]	PARK J W, SUNG J M, CHOI Y S, et al. pH-dependent pasting and texture properties of rice flour subjected to limited protein hydrolysis[J]. Food Hydrocolloids,2021,117:106754. doi: 10.1016/j.foodhyd.2021.106754
[32]	肖满凤, 徐晓辉, 李宏升, 等. 大米蛋白对大米淀粉糊化特性及鲜湿米粉品质影响的研究[J]. 食品科技,2016,41(4):168−172. [XIAO M F, XU X H, LI H S, et al. Effect of rice protein content on rice starch gelatinization property and wet rice noodle quality[J]. Food Science and Technology,2016,41(4):168−172.] XIAO M F, XU X H, LI H S, et al. Effect of rice protein content on rice starch gelatinization property and wet rice noodle quality[J]. Food Science and Technology, 2016, 41（4）: 168−172.
[33]	ZHANG Y F, CHEN C, CHEN Y, et al. Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation[J]. Food Hydrocolloids,2019,91:136−142. doi: 10.1016/j.foodhyd.2019.01.015
[34]	WEI P, FANG F, LIU G M, et al. Effects of composition, thermal, and theological properties of rice raw material on rice noodle quality[J]. Front Nutr,2022,9:1003657. doi: 10.3389/fnut.2022.1003657
[35]	CHEN J, CAI H L, YANG S, et al. The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids:Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage[J]. Food Research International,2022,162:111933. doi: 10.1016/j.foodres.2022.111933
[36]	PUNIA S. Barley starch modifications:Physical, chemical and enzymatic - A review[J]. International Journal of Biological Macromolecules,2020,144:578−585. doi: 10.1016/j.ijbiomac.2019.12.088
[37]	PIECYK M, DOMIAN K. Effects of heat–moisture treatment conditions on the physicochemical properties and digestibility of field bean starch (Vicia faba var. minor)[J]. International Journal of Biological Macromolecules,2021(Suppl.1):425−433.
[38]	LEE S J, ZHANG C, LIM S T, et al. Effect of combination of dry heating and glucose addition on pasting and gelling behavior of starches[J]. International Journal of Biological Macromolecules,2021,183(4):1302−1308.
[39]	LI H, GUI Y F, LI J H, et al. Modification of rice starch using a combination of autoclaving and triple enzyme treatment:Structural, physicochemical and digestibility properties[J]. International Journal of Biological Macromolecules,2019,144:500−508.
[40]	LIU Y, LUO Q L, CHEN J, et al. Physicochemical quality improvement of dried rice noodles by direct heat-moisture treatment during the drying process[J]. Journal of Cereal Science,2024,118:103986. doi: 10.1016/j.jcs.2024.103986
[41]	NAWAZ H, WAHEED R, NAWAZ M, et al. Physical and chemical modifications in starch structure and reactivity[J]. Medicinal Plants of South Asia, 2020.
[42]	GU Y, XU R, LIU T X, et al. Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments:Effect of starch debranching and protein denaturation[J]. International Journal of Biological Macromolecules,2024,270:132049. doi: 10.1016/j.ijbiomac.2024.132049
[43]	GONZALEZ L C, LOUBES M A, TOLABA M P et al. Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling[J]. Food Hydrocolloids,2018,82(SEP.):155−163.
[44]	孙晓晓, 刘敬科, 赵巍, 等. 球磨改性对小米全粉理化特性及其面条品质特性的影响[J]. 食品科学,2023,44(9):39−46. [SUN X X, LIU J K, ZHAO W, et al. Effect of ball milling modification on physicochemical properties of foxtail millet flour and noodle quality[J]. Food Science,2023,44(9):39−46.] doi: 10.7506/spkx1002-6630-20220526-324 SUN X X, LIU J K, ZHAO W, et al. Effect of ball milling modification on physicochemical properties of foxtail millet flour and noodle quality[J]. Food Science, 2023, 44（9）: 39−46. doi: 10.7506/spkx1002-6630-20220526-324
[45]	GUO Y B, SONG R, ZHU S M, et al. Effects of ultrasonic treatment on the texture quality of aged rice flour[J]. Journal of Cereal Science,2024,117:103918. doi: 10.1016/j.jcs.2024.103918
[46]	GOU M, WU H, SALEH A S M, et al. Effects of repeated and continuous dry heat treatments on properties of sweet potato starch[J]. International Journal of Biological Macromolecules,2019,129:869−877. doi: 10.1016/j.ijbiomac.2019.01.225
[47]	ALIMI B A, WORKNEH T S, OKE M O. Effect of hydrothermal modifications on the functional, pasting and morphological properties of South African cooking banana and plantain[J]. Cyta:Journal of Food,2016,14(3):489−495.
[48]	ANDRADE P, MORENA M, COLMAN D, et al. The effects of heat-moisture treatment on avocado starch granules[J]. Journal of Thermal Analysis and Calorimetry,2015,120(1):387−393. doi: 10.1007/s10973-014-3987-9
[49]	SCHAFRANSKI K, ITO V C, LACERDA L G. Impacts and potential applications:A review of the modification of starches by heat-moisture treatment (HMT)[J]. Food Hydrocolloids,2021,117:106690. doi: 10.1016/j.foodhyd.2021.106690
[50]	JI N, GE S J, LI M, et al. Effect of annealing on the structural and physicochemical properties of waxy rice starch nanoparticles:Effect of annealing on the properties of starch nanoparticles[J]. Food Chemistry,2019,286:17−21. doi: 10.1016/j.foodchem.2019.01.205
[51]	SOLER A, VELAZQUEZ G, VELAZQUEZ-CASTILLO R, et al. Retrogradation of autoclaved corn starches:Effect of water content on the resistant starch formation and structure[J]. Carbohydrate Research,2020,497:108137. doi: 10.1016/j.carres.2020.108137
[52]	RATNANINGSIH N, SUPARMO, HARMAYANI E, et al. Physicochemical properties, in vitro starch digestibility, and estimated glycemic index of resistant starch from cowpea (Vigna unguiculata) starch by autoclaving-cooling cycles[J]. International Journal of Biological Macromolecules,2019,142(6):191−200.
[53]	KHURSHIDA S, DEKA S C. Application of microwave and hydrothermal treatments for modification of cassava starch of Manipur region, India and development of cookies[J]. Journal of Food Science and Technology,2022,59(1):344−354. doi: 10.1007/s13197-021-05020-9
[54]	PARK S H, NA Y, KIM J, et al. Properties and applications of starch modifying enzymes for use in the baking industry[J]. Food Science & Biotechnology,2018,27(2):299−312.
[55]	CHANG R R, LU H, TIAN Y Q, et al. Structural modification and functional improvement of starch nanoparticles using vacuum cold plasmat[J]. International Journal of Biological Macromolecules,2020,145:197−206. doi: 10.1016/j.ijbiomac.2019.12.167
[56]	MASINA N, CHOONARA Y E, KUMAR P, et al. A review of the chemical modification techniques of starch[J]. Carbohydr Polym,2017,157:1226−1236. doi: 10.1016/j.carbpol.2016.09.094
[57]	CRUZ-BENÍTEZ M M, GÓMEZ-ALDAPA C A, CASTRO-ROSAS J, et al. Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus[J]. Lebensmittel Wissenschaft Und Technologie,2019,105:110−117. doi: 10.1016/j.lwt.2019.01.069
[58]	OTACHE M A, DURU U R, ACHUGASIM O, et al. Advances in the modification of starch via esterification for enhanced properties[J]. Journal of Polymers and the Environment,2021,29(5):1365−1379. doi: 10.1007/s10924-020-02006-0
[59]	WANG J,ZHANG R, HUANG Z Y, et al. Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals[J]. Study on Food Quality and Safety,2024,7(3):503−515.
[60]	CASTANHA N, DIVINO D M J M, DUARTE AUGUSTO P E. Potato starch modification using the ozone technology[J]. Food Hydrocolloids,2017,66(MAY):343−356.
[61]	ESTRADA-FERNÁNDEZ A G, DORANTES-BAUTISTA G, ROMÁN-GUERRERO A, et al. Modification of Oxalis tuberosa starch with OSA, characterization and application in food-grade Pickering emulsions[J]. Journal of Food Science and Technology,2021,58(8):2896−2905. doi: 10.1007/s13197-020-04790-y
[62]	SANDHU K S, SIROHA A K, PUNIA S, et al. Effect of degree of cross linking on physicochemical, rheological and morphological properties of Sorghum starch[J]. Carbohydrate Polymer Technologies and Applications,2021,2:100073. doi: 10.1016/j.carpta.2021.100073
[63]	VELASQUEZ-CASTILLO L E M A. Quinoa starch nanocrystals production by acid hydrolysis:Kinetics and properties[J]. International Journal of Biological Macromolecules,2020,143:93−101. doi: 10.1016/j.ijbiomac.2019.12.011
[64]	ZHANG J S, RAN C, JIANG X F, et al. Impact of octenyl succinic anhydride (OSA) esterification on microstructure and physicochemical properties of sorghum starch[J]. LWT- Food Science and Technology,2021(8):112320.
[65]	LEE Y K, CHANG Y H. Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer[J]. International Journal of Biological Macromolecules,2019,134:798−806. doi: 10.1016/j.ijbiomac.2019.05.081
[66]	徐坤, 马嫄, 谷绒. 交联改性多孔淀粉方法的比较研究[J]. 中国粮油学报,2009,24(9):40−44. [XU K, MA Y, GU R, et al. Comparative study on methods of cross-linking modified porous starch[J]. Journal of the Chinese Cereals and Oils Association,2009,24(9):40−44.] XU K, MA Y, GU R, et al. Comparative study on methods of cross-linking modified porous starch[J]. Journal of the Chinese Cereals and Oils Association, 2009, 24（9）: 40−44.
[67]	TANG J, TAO H T, TAN C P, et al. Adsorption properties of corn starch modified by malt amylases and crosslinking agents:A comparison between sodium trimetaphosphate and organic acids[J]. International Journal of Biological Macromolecules,2023,253:127140. doi: 10.1016/j.ijbiomac.2023.127140
[68]	MOHAMED A A, ALQAH H, ALAMRI M S, et al. Physicochemical properties of enzymatically modified starches[J]. Processes,2021,9(12):2251. doi: 10.3390/pr9122251
[69]	SHIN H J, CHOI S J, PARK C S, et al. Preparation of starches with low glycaemic response using amylosucrase and their physicochemical properties[J]. Carbohydrate Polymers,2010,82(2):489−497. doi: 10.1016/j.carbpol.2010.05.017
[70]	LI J Y, KONG X J, AI Y F. Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality[J]. Carbohydrate Polymers,2022,290:119503. doi: 10.1016/j.carbpol.2022.119503
[71]	LI Y D, LI C M, GU Z B, et al. Effect of modification with 1, 4-α-glucan branching enzyme on the rheological properties of cassava starch[J]. International Journal of Biological Macromolecules,2017,103:630. doi: 10.1016/j.ijbiomac.2017.05.045
[72]	LIU G D, HONG Y, GU Z B, et al. Pullulanase hydrolysis behaviors and hydrogel properties of debranched starches from different sources[J]. Food Hydrocolloids,2015,45:351−360. doi: 10.1016/j.foodhyd.2014.12.006
[73]	SUN XX, B A S M S,SUN Z Z, et al. Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments[J]. LWT,2022,153:112483. doi: 10.1016/j.lwt.2021.112483
[74]	DAS A B, SINGH G, SINGH S, et al. Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch[J]. Carbohydrate Polymers,2010,80(3):725−732. doi: 10.1016/j.carbpol.2009.12.018
[75]	LI Y, LI C M, GU Z B, et al. Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase[J]. Food Hydrocolloids,2019,89:534−541. doi: 10.1016/j.foodhyd.2018.11.025
[76]	肖瑀, 郭丽, 邓银凤, 等. 复合酶修饰对红薯淀粉分支结构和物化特性的影响[J]. 食品科学,2020,41(3):18−23. [XIAO Y, GUO L, DENG Y F, et al. Effect of multi-enzyme modification on branch structure and physicochemical properties of sweet potato starch[J]. Food Science,2020,41(3):18−23.] doi: 10.7506/spkx1002-6630-20190207-032 XIAO Y, GUO L, DENG Y F, et al. Effect of multi-enzyme modification on branch structure and physicochemical properties of sweet potato starch[J]. Food Science, 2020, 41（3）: 18−23. doi: 10.7506/spkx1002-6630-20190207-032
[77]	SHEN H S, GE X Z, ZHANG Q, et al. Dielectric barrier discharge plasma improved the fine structure, physicochemical properties and digestibility of α-amylase enzymatic wheat starch[J]. Innovative Food Science & Emerging Technologies,2022,78:102991.
[78]	WANG R, LI M, LIU J G, et al. Dual modification manipulates rice starch characteristics following debranching and propionate esterification[J]. Food Hydrocolloids,2021,119:106833. doi: 10.1016/j.foodhyd.2021.106833
[79]	WAG L, ZHANG C N, CHEN Z X, et al. Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles[J]. Journal of Cereal Science,2018,84:125−131. doi: 10.1016/j.jcs.2018.10.004
[80]	郑洋洋. 过热蒸汽处理对大米粉及方便米线品质的影响研究[D]. 郑州:河南工业大学, 2021. [ZHENG Y Y. Study on the effect of superheated steam treatment on the quality of rice flour and instant rice noodles[D]. Zhengzhou:Henan University of Technology, 2021.] ZHENG Y Y. Study on the effect of superheated steam treatment on the quality of rice flour and instant rice noodles[D]. Zhengzhou: Henan University of Technology, 2021.
[81]	WANDEE Y, UTTAPAP D, PUNCHA-ARNON S, et al. Quality assessment of noodles made from blends of rice flour and canna starch[J]. Food Chemistry,2015,179:85−93. doi: 10.1016/j.foodchem.2015.01.119
[82]	卢斌, 李才明, 顾正彪, 等. 羟丙基淀粉对鲜湿米粉贮藏品质的影响及其作用机理分析[J]. 河南工业大学学报(自然科学版),2022,43(2):16−22. [LI B, LI C M, GU Z B, et al. Effect of hydroxypropyl starch on storage quality of fresh rice noodles and its mechanism analysis[J]. Journal of Henan University of Technology(Natural Science Edition),2022,43(2):16−22.] LI B, LI C M, GU Z B, et al. Effect of hydroxypropyl starch on storage quality of fresh rice noodles and its mechanism analysis[J]. Journal of Henan University of Technology（Natural Science Edition）, 2022, 43（2）: 16−22.
[83]	JIA Y Z, ZHANG Z, LI M, et al. The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles[J]. Food Research International,2022,162:111922. doi: 10.1016/j.foodres.2022.111922
[84]	曹世阳. 影响大米淀粉凝胶品质的因素及其对鲜湿米粉食用品质影响的研究[D]. 南宁:广西大学, 2017. [CAO S Y. Study on the factors affecting the gel quality of rice starch and its effect on the edible quality of fresh wet rice noodles[D]. Nanning:Guangxi University, 2017.] CAO S Y. Study on the factors affecting the gel quality of rice starch and its effect on the edible quality of fresh wet rice noodles[D]. Nanning: Guangxi University, 2017.
[85]	王志兴, 邢文君, 张淼. 复合辅料对方便米粉品质特性的影响及降低GI值研究[J]. 食品科技,2022,47(10):183−190. [WANG Z X, XING W J, ZHANG M, et al. Effect of compound excipients on the quality characteristics of instant rice noodles and reducing glycemic index[J]. Food Science and Technology,2022,47(10):183−190.] WANG Z X, XING W J, ZHANG M, et al. Effect of compound excipients on the quality characteristics of instant rice noodles and reducing glycemic index[J]. Food Science and Technology, 2022, 47（10）: 183−190.
[86]	周慧星, 高雪琴, 王连生. 复合生物酶对鲜湿米粉老化的影响及体外消化特性研究[J]. 中国食品添加剂,2023,34(3):157−163. [ZHOU H X, GAO X Q, WANG L S, et al. Effect of compound enzymes on aging of fresh wet rice noodles and its digestion characteristics in vitro[J]. China Food Additives,2023,34(3):157−163.] ZHOU H X, GAO X Q, WANG L S, et al. Effect of compound enzymes on aging of fresh wet rice noodles and its digestion characteristics in vitro[J]. China Food Additives, 2023, 34（3）: 157−163.
[87]	ZHANG J Y, KONG H C, LI C M, et al. Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydration[J]. Carbohydrate Polymers,2022,292:119612. doi: 10.1016/j.carbpol.2022.119612
[88]	胡玉芬, 汤鹏宇, 孟繁博, 等. 酶处理对杂粮-籼米粉质特性及鲜湿米粉品质的影响[J/OL]. 河南工业大学学报(自然科学版):1−12[2024-08-06]. https://doi.org/10.16433/j.1673-2383.202402220001. [HU Y F, TANG P Y, MENG F B, et al. Effects of enzyme treatment on powdery properties of coarse cereals-indica rice flour and quality of their fresh rice noodles[J/OL]. Journal of Henan University of Technology(Natural Science Edition):1−12[2024-08-06]. https://doi.org/10.16433/j.1673-2383.202402220001.] HU Y F, TANG P Y, MENG F B, et al. Effects of enzyme treatment on powdery properties of coarse cereals-indica rice flour and quality of their fresh rice noodles[J/OL]. Journal of Henan University of Technology(Natural Science Edition): 1−12[2024-08-06]. https://doi.org/10.16433/j.1673-2383.202402220001.
[89]	GONG X, LI J X, LIU Z G, et al. Developing high resistant starch content rice noodles with superior quality:A method using modified rice flour and psyllium fiber[J]. International Journal of Biological Macromolecules,2024,272:132779. doi: 10.1016/j.ijbiomac.2024.132779
[90]	MA C, SUN J, YUE R X, et al. Quality correlation network analysis between the multiscale microstructure, physicochemical properties of sweetpotato starch, cooking properties, and textural properties of sweetpotato starch noodles[J]. LWT,2024,206:116540. doi: 10.1016/j.lwt.2024.116540
[91]	ZHANG Z W, SHANG M S, CHEN X Y, et al. Different characteristics of annealed rice kernels and flour and their effects on the quality of rice noodles[J]. Foods,2023,12(9):1914. doi: 10.3390/foods12091914
[92]	徐霞红. 鲜湿米线保鲜及品质改良技术的研究[D]. 南京:南京农业大学, 2021. [XU X H. Study on preservation treatments and quality improvement of wet rice noodles[D]. Nanjing:Nanjing Agricultural University, 2021.] XU X H. Study on preservation treatments and quality improvement of wet rice noodles[D]. Nanjing: Nanjing Agricultural University, 2021.
[93]	GAO L, GUAN M H, QIN Y, et al. Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles[J]. International Journal of Biological Macromolecules,2024,262:129693. doi: 10.1016/j.ijbiomac.2024.129693
[94]	陆雨. 干制方便米线品质改良的研究[D]. 南昌:南昌大学, 2015. [LU Y. Study on the quality improvement of dried instant rice noodles[D]. Nanchang:Nanchang University, 2015.] LU Y. Study on the quality improvement of dried instant rice noodles[D]. Nanchang: Nanchang University, 2015.
[95]	LI Y, XIAO J H, TU J, et al. Matcha-fortified rice noodles:Characteristics of in vitro starch digestibility, antioxidant and eating quality[J]. LWT,2021,149:111852. doi: 10.1016/j.lwt.2021.111852
[96]	LUO X R, CHANG X H, ZHUANG K, et al. Feasible methods to control starch digestibility:Strategies for reducing glycemic index of rice noodles[J]. Trends in Food Science & Technology,2024,149:104536.
[97]	程佳钰. 糙米挤压米粉品质特性的改良研究[D]. 南京:南京财经大学, 2023. [CHENG J Y. Study on the improvement of quality characteristics of brown rice extruded rice noodles[D]. Nanjing:Nanjing University of Finances and Economics, 2023.] CHENG J Y. Study on the improvement of quality characteristics of brown rice extruded rice noodles[D]. Nanjing: Nanjing University of Finances and Economics, 2023.
[98]	YAN X Y, WU J Y, ZHAO C H, et al. Chinese rice noodles form the viscoelastic texture by dual high-temperature retrogradation:An insight into the mechanism[J]. LWT,2023,189:115496. doi: 10.1016/j.lwt.2023.115496
[99]	GONG X, LI J X, LIU Z G, et al. New insights into influence of green composite modification on the structure, digestive, and physicochemical properties of rice flour[J]. LWT,2023,189:115491. doi: 10.1016/j.lwt.2023.115491