Rheological properties, textural and compound preservative of kelp recombination noodles. (January 2020)

• Record Type: Journal Article
• Authors: Ge, Huifang; Zang, Yingying; Cao, Zhuoyang; Ye, Xianjiang; Chen, Jicheng
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 118(2020)
• Publication Date: 2020-01
• Subjects: Laminaria japonica Aresch -- Kelp noodle -- Preservative -- Shelf-life; KAP Kelp antihypertensive peptide -- ACE Angiotensin converting enzyme -- SDA Sodium diacetate -- DHA-S Sodium dehydroacetate -- GMC Glycerol monocaprylate -- IC50 Half maximal inhibitory concentration -- FT-IR Fourier transform IR spectroscopy -- G′ Storage modulus -- G" Loss modulus -- tan δ Loss tangent -- SD Standard deviation; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108729
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Laminaria japonica Aresch as a medicine and food dual-purpose economical marine algae in China, has been gradually accepted by people. Combining staple food with kelp function ingredients has practical value. The effects of mannitol, alginate and peptides from kelp on rheological properties, texture and preservatives of noodles were investigated. Results of rheological properties and texture showed that the addition of peptides, mannitol and alginate enhanced storage modulus (G′), loss modulus (G″) and elasticity of dough. Protein secondary structure was as follows: β -turns > β - sheets > α -helices > random coil. Moreover, the α -helix content was increased from 1.52-fold to 1.95-fold while β -turn content was decreased from 0.77% to 5.10% relative to blank group. When 0.04% of DHA-S (Sodium dehydroacetate), 0.05% of SDA (Sodium diacetate) and 0.05% of the GMC (Glycerol monocaprylate) were added to wet-fresh noodles, the noodles could be preserved for 50.12 h at 28 °C. Graphical abstract: Image 1 Highlights: Addition of peptides, mannitol and alginate enhanced G′, G″ of dough. Elasticity of noodles increased from 0.10-fold to 0.63-fold relative to blank group. Optimal combination of preservative: DHA-S 0.04%, SDA 0.05%, GMC 0.05%. Noodles shelf-life prolonged 5.27-fold after added the optimal preservative.