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The impact of adding zein on the gluten network during extruded noodle processing and the quality of the noodles by extrusion-cooking were investigated. These changes were studied by size exclusion-high performance liquid chromatography (SE-HPLC), free sulfhydryl (SH) measurement, non-covalent interactions, Fourier-transform infrared spectroscopy (FTIR), particle size analysis, confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM). Zein reduced the protein aggregation, resulting in a higher free sulfhydryl content and increased hydrogen bonds and hydrophobic interactions during noodle processing. Moreover, Zein reduced the relative content of β-sheets by 4.54% and 7.48% at the extrusion and cooking stages, respectively. Zein decreased the particle size during extrusion but increased it during cooking. Zein improved the compactness and strength of noodle microstructure during cooking, exhibited higher hardness and impeded water mobility compared to extruded noodles made only with wheat flour (WF). The extruded noodles containing zein showed a significant increase of 26.10% and 61.11% in tensile strength and distance, respectively. Zein did not cause significant changes in the cooking loss and water absorption in the extruded noodles. Research on the impact of zein on protein during the processing of extruded noodles could provide a dependable approach and valuable mechanistic insights for improving the quality of extruded noodles. [Display omitted] • The inclusion of zein in the extruded noodle processing resulted in reduced protein aggregation. • Zein increased hydrogen bonds and hydrophobic interactions during extruded noodle processing. • Zein reduced the relative content of β-sheets in extruded noodles. • Zein improved the quality of extruded noodles to have higher hardness, and tensile force and distance. [ABSTRACT FROM AUTHOR]

Scalable mycelium biomaterials with excellent biodegradable and mechanical properties are attracting widespread attention. However, the inherent brittleness of biomass materials greatly limits their applications in reality, such as packaging and flexibility. In this work, three mycelium films were produced by the capacity of mycelium to spontaneously form three-dimensional biopolymer networks with a toughness of 127.32 kJ/m3 (Ganoderma lucidum), 71.95 kJ/m3 (Auricularia polytricha), and 87.52 kJ/m3 (Pleurotus ostreatus), respectively. After glycerol treatment, the toughness of the films increased by more than 440%, and these films' surfaces were made smooth and hydrophilic. It has been shown that the hydrogen bonding interactions between glycerol and polysaccharides as well as proteins in mycelium enhance the mechanical and hydration properties of mycelial films. The new strategy of using glycerol to improve the properties of mycelium films will advance on mycelium materials research. [Display omitted] • Edible mycelium bioplastic films were prepared by self-growth method. • Glycerol and hot-pressing improved bioplastic films properties. • There are hydrogen bonds between glycerol, mannoproteins and chitin. [ABSTRACT FROM AUTHOR]

Surfactin could improve the quality of fresh noodles (FNs) during storage. The impacts of different levels of surfactin (0.0%, 0.2%, 0.3%, and 0.4%) on the quality and gluten network structure of FNs after storage (0d, 1d, 2d, and 3d) at 25 °C were investigated. The results showed that the addition of surfactin inhibited the tendency of hardness and tensile strength to decrease in FNs and improved their cooking properties. Size exclusion (SE-HPLC) and electrophoresis were employed to evaluate the strength of the gluten network, which indicated that surfactin increased the cross-linking of the gluten network during storage by promoting more disulfide bonds (SS). Surfactin increased the total contents of SDS-soluble polymers (SDS-P) and SDS-insoluble polymers (SDS-I) from 24.66% (control samples) to 33.32% (FNs with 0.4% surfactin) after 3 days of storage. The secondary structure of gluten network was determined using Fourier transform infrared (FTIR) spectroscopy, suggesting that surfactin increased α-helices and decreased random coil during storage. Moreover, confocal laser scanning microscopy (CLSM) showed that surfactin additions delayed the depolymerization of the gluten network in FNs during storage. This research could provide a theoretical basis for using surfactin as improver for FNs. [Display omitted] • The gluten network of fresh noodles (FNs) collapsed during storage. • Surfactin addition improved cooking properties, textural, and water transfer. • Surfactin improved the gluten network and inhibited its depolymerization. • CLSM analysis showed a compact gluten network in FNs with added surfactin. [ABSTRACT FROM AUTHOR]

The rise of 3D printing technology has made the personalization of food possible. In this study, peanut protein-polysaccharide semi-interpenetrating networks were constructed to improve the gelling and printing properties of composite hydrogels. The rheological and mechanical test results showed that the storage modulus and fracture stress of peanut protein composite hydrogels increased with increasing carrageenan and gellan gum concentrations. The storage modulus (G′) and hardness of the composite hydrogels with 1.5% polysaccharide addition reached above 104 Pa and 700 g, respectively. The thermal reversibility of both carrageenan and gellan gum gels meant that composite hydrogels could be created as recyclable printable edible inks for 3D food printing. In addition, the composite hydrogels were designed to change color in response to alterations in pH, which meant they could be used in 4D food printing applications, i.e., in situations where the ink changes its attributes sometime after printing. The results of this study should facilitate the rational design and fabrication of plant-based edible inks that can be used for the development of personalized foods with unique properties. [Display omitted] • Peanut protein-polysaccharide semi-interpenetrating network hydrogels were built. • A recyclable food ink for 3D printing based on peanut protein hydrogels was prepared. • Color response of the printed object to pH was realized by adding natural pigment. • This study will contribute to the development of plant protein-based 3D printed food. [ABSTRACT FROM AUTHOR]

Superheated steam treatment (SST) can improve cereal-based foodstuff quality. Starch is the major component of cereal-based foodstuffs, playing a key role in food quality. For understanding the effect of SST on the moisture distribution, lamellar structure and molecular weight of wheat starch, the low-field nuclear magnetic resonance (LF-NMR), small angle X-ray scattering (SAXS) and size exclusion chromatography were employed. Compared with native starch, SST reduced the average thickness of crystalline layer and induced the depolymerization of starch molecules, which were attributed to the limited moisture transfer resulting in the partial gelatinization of starch granules. The structural variations had a synergistic effect on the rheological properties of starch samples. Upon SST, treated samples exhibited a weaker pseudoplasticity behavior and increased the deformability and mobility of gels systems. Furthermore, the lower tanδ values of treated starch samples were observed, indicating that the gels systems tended to the solid-like behaviors. [Display omitted] • Superheated steam treatment (SST) changed the water distribution of wheat starch. • SST transmuted the crystalline lamellae into the amorphous lamellae of wheat starch. • SST depolymerized starch molecular structure and decreased its molecular weight. • SST weakened the gels systems but increased its deformability and mobility. [ABSTRACT FROM AUTHOR]

Wheat flour superheated steam treatment can improve the baking food quality by modifying the functionality of wheat flour. To reveal the underlying mechanism of improving wheat flour quality by superheated steam treatment, the gluten molecular rearrangement and polymerization behavior of wheat flour upon superheated steam were studied. Molecular size distributions of samples were analyzed using size exclusion (SE-HPLC) and electrophoresis, which illustrated that superheated steam treatment promoted the aggregation of gluten due to cross-links of disulfide (SS) bonds. Superheated steam treatment increased the SDS-insoluble proteins content from 63.07% (native wheat flour) to 93.32% (treated at 150 °C for 1 min). Infrared spectroscopy (FTIR) was used to calculate the different secondary structures percentages of gluten, suggesting that superheated steam treatment increased intermolecular β-sheet and α-helix while it decreased anti-parallel β-sheet, β-turn and β-sheet. Furthermore, thermo gravimetric analysis (TGA) and rheology suggested that superheated steam treatment enhanced gluten mass but weakened gel system due to molecular rearrangements of SS bonds and hydrogen bonds. [Display omitted] • Gluten polymerization behavior of wheat flour upon superheated steam were studied. • Superheated steam treatment induced gluten aggregation and SS bonds cross-links. • Superheated steam treatment weakened the wheat flour gel system. [ABSTRACT FROM AUTHOR]

This paper explored the impact of superheated steam (SS) treatment on the physicochemical, crystalline characteristics and in vitro digestibility of wheat starch. Upon SS treatment, treated samples showed lower swelling power, solubility, and viscosities, but had higher gelatinization temperature, which might be due to the partial gelatinization of starch granules. This agreed with micromorphology characterization, indicating the degradation of Maltese cross. In addition, SS treatment decreased the long-range crystalline and short-range order of starch, compared to native starch sample. This change of physicochemical and structural properties was responsible for the decrease of starch hydrolysis rate. Meanwhile, SS treatment obviously increased the slowly digestible starch (SDS) and resistant starch (RS) content from 10.6% to 7.9% (native starch) to 17.2% and 13.6% (150 °C, 1 min), respectively. This knowledge indicates that superheat steam technology possibly is a promising strategy in starch modification. [Display omitted] • Superheated steam (SS) treatment induced partial gelatinization of wheat starch. • SS treatment destroyed the long-range crystalline structure of wheat starch. • SS treatment increased resistant starch contents of wheat starch. [ABSTRACT FROM AUTHOR]