Search

• Data-driven partitioning method is proposed to construct knowledge bases. • Bounded-but-irregular uncertain set is quantified by a dual-approximate model. • Rough approximate accuracy is defined in uncertainty propagation analysis. • Adaptive Kriging model combined with rough set theory is developed. Considering the multi-source of uncertainty and the complex correlation of uncertain parameters in many engineering practices, the bounded set describing uncertainties is sometimes irregular and lacks a precise mathematical expression. To overcome the limitations of existing methods in handling this issue under incomplete information, this paper proposes a novel uncertainty modeling and analysis strategy based on the rough set theory. Firstly, in terms of limited experimental points, a data-driven partitioning method is introduced to establish an adaptive knowledge base. By means of the equivalence classes in knowledge base, a dual-approximate quantification model composed of upper and lower approximation sets is constructed to describe an arbitrary bounded-but-irregular uncertain set from both internal and external perspectives. In the subsequent uncertainty propagation analysis, a concept of rough approximate accuracy of response prediction is defined by four extreme values to quantitatively characterize the influence of model approximation on system response. Meanwhile, to improve the computational efficiency of extreme-value prediction in engineering application, an adaptive Kriging model combined with rough set theory is developed as the surrogate model of the original time-consuming simulations. Finally, two numerical examples are investigated to substantiate the effectiveness of the proposed method. [ABSTRACT FROM AUTHOR]

In the present study, we investigated the effects of sourdough on the staling rate of bread from the perspectives of starch retrogradation during storage and gluten depolymerization in bread dough. Three sourdough types, which were fermented using Weissella cibaria , Latilactobacillus sakei , and Fructilactobacillus sanfranciscensis strains, were added to bread dough at a 25% ratio. Compared with regular bread, sourdough bread (SDB) exhibited a lower hardness value and slower staling rate during a 7-day storage period. The relative crystallinities and enthalpies revealed that sourdough addition inhibited amylopectin recrystallization. Furthermore, sourdough-induced acid conditions promoted glutenin macropolymer depolymerization; and the dough containing sourdough (SD-D) showed a decrease in viscoelastic properties and changes on microstructure, reflecting a weakened gluten network structure. Among the three sourdough types, L. sakei -fermented sourdough exhibited the lowest staling rate; this might be owing to its higher gluten depolymerization degree, lower α-helix and intermolecular β-sheet contents, and decreased viscoelastic properties. Our study findings provide a theoretical basis for using sourdough fermentation with different strains to develop clean label bread and improve bread quality in the future. [Display omitted] • Sourdough used in this study was fermented by three lactic acid bacteria strains. • Sourdough bread exhibited slower staling rates, and the mechanisms were explored. • Sourdough bread showed lower relative crystallinities and enthalpies. • Sourdough-included acid conditions promoted gluten depolymerization. • L. sakei -fermented sourdough bread is potential to enhance bread quality. [ABSTRACT FROM AUTHOR]

[Display omitted] • The selected polyphenols formed VI-type inclusion complexes with starch. • The presence of hydrophobic groups promoted the complexation. • The bulky framework of polyphenols caused loosely structured inclusion complexes. • The ortho-hydroxyl group favored the compact structural inclusion complexes. • The structure of inclusion complexes could modulate the stability of polyphenols. Polyphenols are known to undergo thermal degradation and their bioactivity is reduced. In this study, the thermal degradation of polyphenols was modulated by the complexation between polyphenols and high amylose corn starch (HACS). The inclusion complex between ferulic acid with hydrophobic group methoxy and HACS had the highest encapsulation efficiency (EE = 26.15 %), loading efficiency (LE = 2.38 %) and thermal stability (DPPH radical scavenging activity was reduced by only 5.99 % after baking). After complexing with HACS, protocatechuic acid with ortho-position hydroxyl group had a higher encapsulation rate and thermal stability than 3, 5-dihydroxybenzoic acid with meta-position hydroxyl. In addition, soy isoflavone with the higher logarithmic value of octanol-water partition coefficient (Log P = 3.66) resulted in higher encapsulation rate and thermal stability than naringenin (Log P = 2.11). The results suggest that the complexation between polyphenols and starch protects the bioactivity of polyphenols and improves the processing suitability of polyphenols. [ABSTRACT FROM AUTHOR]

[Display omitted] • Electrospun starch fibers prepared at 21.0 kV had continuous uniform morphology. • Electrospun starch fibers contained starch-phenolic acid inclusion complexes. • The structure of hydroxycinnamic acids facilitated the stability of fibers. • Both the fiber structure and the loaded phenolic acid inhibited digestive enzymes. Phenolic acids can be encapsulated by starch electrospun fibers, and the structural and functional properties of the electrospun fiber are affected by the chemical structure of phenolic acid. In this study, five phenolic acids (protocatechuic acid (PA), p -hydroxybenzoic acid (PHBA), p -coumaric acid (PCA), ferulic acid (FA), and caffeic acid (CA)) were chosen to prepare electrospun fibers with high amylose corn starch (HACS) at different voltages. Morphology and complexation efficiency results revealed that the electrospun fibers prepared at 21.0 kV were smooth and continuous with high encapsulation efficiency (EE) and loading efficiency (LE). The chemical structure of phenolic acid played an important role in the structure and properties of electrospun fibers by influencing the complexation of HACS with phenolic acids and the inhibitory effect of amylase. As a result, electrospun fibers containing HACS-CA inclusion complex had higher relative crystallinity (25.47 %), higher thermal degradation temperatures (356.17 °C), and the strongest resistance to digestion (starch digestive ratio = 22.98 %). It is evident that electrospun fibers containing HACS-phenolic acid inclusion complexes not only achieve high phenolic acid complexation efficiency, but also resist the effects of the gastric and small intestinal environment on phenolic acids, thereby improving the bioaccessibility of phenolic acids. [ABSTRACT FROM AUTHOR]

The utilization of frozen dough technology presents a compelling solution for prolonging the shelf life of flour products and enhancing production efficiency. This technology has been widely applied and continuously studied. However, the intricate production process of frozen dough introduces a persistent challenge—freezing damage—that impacts different components of frozen dough like starch, gluten protein, yeast, and lipid. This damage leads to a decline in dough quality. This review offers a comprehensive summary of changes occurring in different components in frozen dough from a multiscale perspective, specifically starch, gluten protein, lipid, and yeast. The process improvement methods involving from the main materials to the end products in the actual production process of frozen dough have been discussed. These encompass the selection and optimization of main materials, improvement of yeast freeze tolerance, additives, frozen processes (freezing, storage, and thawing), and dough-making processes. The selection of wheat flour with high gluten strength and the use of composite flour with high dietary fiber can improve the freezing resistance of gluten–starch matrix. The freeze tolerance of yeast can be improved through hybridization, genetic engineering, pretreatment with polycationic peptide (ε-poly- l -lysine), microencapsulation technology, and the addition of anti-freeze agents. In addition to improving the use-effect of different additives, effective methods of obtaining additives and synergistic combinations of multiple additives are in focus. Different frozen doughs need to choose an appropriate freezing rate. The novel physical field-assisted freezing technology has a positive effect on reducing freezing damage. For frozen storage, the subfreezing temperature (−12 °C) is more environmentally friendly and the lower storage temperature is more stable. The innovative microwave thawing has a poor application effect for frozen dough presently. Innovative dough-making processes such as vacuum mixing, heat treatment before dough freezing (part-baked, par-steamed, and preheated dough), and edible coatings are worth exploring. • The quality deterioration mechanism of frozen dough is elucidated with the changes of gluten–starch matrix and other components. • The improvement of the flour and yeast freezing tolerance can improve the quality of frozen dough. • Synergistic combinations of multiple additives can improve the effect of additives. • There is still plenty of room for innovation in frozen dough production such as freezing, storing, thawing and making dough. [ABSTRACT FROM AUTHOR]

Highlights • Photoresponsive hollow-shell structured material (PHSMIPs) were prepared. • PHSMIPs had faster mass transfer rate for α-cyclodextrin (α-CD). • PHSMIPs had higher binding capacity and better recognition ability for α-CD. • PHSMIPs were successfully utilized for extraction of α-CD in practical production. Abstract In present study, monodisperse photoresponsive hollow-shell structured molecularly imprinted polymers (PHSMIPs) were fabricated based on surface imprinting technique and first proposed for selective recognition and adsorption of α-cyclodextrin (α-CD) from complex samples. The structure and the binding properties of PHSMIPs and photoresponsive surface molecularly imprinted polymers (PSMIPs) were compared. Results showed the average diameter of PHSMIPs were about 480 nm with an approximately 40 nm shell. PHSMIPs possessed BET surface areas of 273.4 m2/g, the pore volume of 0.333 cm3/g, and average pore diameters of 4.3 nm. PHSMIPs displayed higher binding capacity, better recognition ability, and faster mass transfer rate toward α-CD than PSMIPs. Furthermore, PHSMIPs was successfully used in the separation of α-CD in real reaction solution, indicating potential application for purification and selective extraction of α-CD from complex environment. [ABSTRACT FROM AUTHOR]

• Novel evidence theory-based strategy is developed to characterize multi-source uncertainties. • Hybrid ellipsoid-interval model considering independence and dependence simultaneously is presented. • Data-driven approach is utilized to calculate the basic probability assignment. • Region optimal-based ensemble metamodel is constructed for belief degree calculation. For many engineering problems with epistemic uncertainty, evidence theory provides a flexible modeling framework to tackle with imprecise and conflicting information. However, the traditional model established under evidence theory framework can solely address uncorrelated or correlated evidence variables, which curtails its application in engineering practices. This paper aims to develop a unified model for evidence theory-based uncertainty analysis with consideration of parameter independence and dependence coexist scenarios. With the aid of subspace decomposition, a hybrid ellipsoid-interval model integrating evidence theory is firstly developed to quantify uncorrelated and correlated evidence variables within a unified framework. To make full use of sample information, a data-driven strategy is further proposed to determine the basic probability assignment of the above focal elements. Subsequently, the belief and plausibility measures are calculated using proposed hybrid ellipsoid-interval model integrating evidence theory. To improve the efficiency and accuracy of belief degree calculation, a region optimal-based ensemble metamodel is further introduced by applying component metamodels together. Eventually, a test example and an aeroengine blade engineering application are investigated to substantiate the effectiveness of the proposed model and method. [ABSTRACT FROM AUTHOR]

Previous studies have shown that per- and polyfluoroalkyl substances (PFAS) may have hepatotoxic effects in animals. However, epidemiological evidence in humans, especially pregnant women, is limited. This study aimed to assess the association of single and multiple PFAS exposure with serum markers of liver function in pregnant women. A total of 420 pregnant women from the Guangxi Zhuang Birth Cohort were enrolled from June 2015 to April 2019. Nine PFAS were measured in the maternal serum in early pregnancy. Data for liver function biomarkers, namely, alanine aminotransferase (ALT), aspartate aminotransferase (AST), gamma-glutamyltransferase (GGT), total bilirubin (TBIL), direct bilirubin (DBIL), and indirect bilirubin (IBIL), were obtained from medical records. In generalized linear model (GLM), there was a positive association of perfluorooctane sulfonate (PFOS) with ALT, perfluorodecanoic acid (PFDA) and perfluorobutanesulfonic acid (PFBS) with GGT, and perfluorohexane sulfonate (PFHxS) with TBIL and IBIL. In contrast, there was a negative association of perfluoroheptanoic acid (PFHpA) with TBIL. There were inverse U-shaped relationships of PFUnA with ALT and AST and PFDA with ALT by restricted cubic spline. The weighted quantile sum (WQS) regression model revealed the positive effects of the PFAS mixture on GGT, TBIL, DBIL, and IBIL. Bayesian kernel machine regression (BKMR) analysis confirmed that the PFAS mixture was positively associated with GGT, and PFBS was the main contributor. In addition, the BKMR model showed a positive association of individual PFBS with GGT, individual PFHxS with TBIL and IBIL, and a negative association of individual PFHpA with TBIL. Our findings provide evidence of an association between individual PFAS, PFAS mixture and maternal serum markers of liver function during pregnancy. Additionally, these findings also enhance concerns over PFAS exposure on maternal liver function and PFAS monitoring in pregnancy, reducing the effect of maternal liver dysfunction on maternal and infant health. [Display omitted] • Higher serum PFBS exposure is associated with higher GGT level. • Higher serum PFHxS is associated with higher TBIL and IBIL levels. • Higher serum PFHpA is associated with lower TBIL level. • The relationships of PFUnA with ALT and AST, and PFDA with ALT and GGT are nonlinear. • The joint effect of PFAS is positively associated with GGT, and PFBS is the main contributor. [ABSTRACT FROM AUTHOR]

Benzoic acids are always unstable during thermal processing. Herein, effects of typical molecular structure of benzoic acids and V-amylose on the formation and thermostability of inclusion complexes were investigated. Interestingly, the helical structure of six V-amylose transformed to V 6a -amylose after complexing with four benzoic acids. Encapsulation efficiency (EE) and loading efficiency (LE) results presented that gentisic acid (DA) complexed with V 6a -amylose achieving the highest EE of 79.76 % and LE of 7.25 %. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) results demonstrated that DA, protocatechuic acid (PA), and gallic acid (GA) formed VI inclusion complexes with V-amylose, especially V 6a -amylose-DA inclusion complexes with the highest crystallinity, while p -hydroxybenzoic acid (PHBA) was difficult to complex with V-amylose. Moreover, V 6a -amylose-DA inclusion complexes showed the highest capacity in protecting the antioxidant activity from thermal processing. This suggested both V 6a -amylose helical cavity and benzoic acids with para-hydroxyl structure facilitated the formation of thermostable inclusion complexes. [Display omitted] [ABSTRACT FROM AUTHOR]

Starch can form inclusion complexes with various phenolic compounds. The structure of phenolic compound and the amylose/amylopectin ratio of starch affect their complexing ability and functional properties. In this study, 5-heptadecylresorcinol (ARs-17) and 5-heneicosylresorcinol (ARs-21) were screened and the influences of amylose content on the formation and physicochemical properties of starch-alkylresorcinols (ARs) inclusion complexes were evaluated by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and differential scanning calorimetry (DSC). The digestion curves and logarithm-of-slope (LOS) plots were obtained by in vitro digestion experiments. The results demonstrated that waxy maize starch (WMS) was not able to form inclusion complexes with ARs-17 or ARs-21, however, the possibility of ARs adsorption on amylopectin existed. For normal maize starch (MS), it could only form inclusion complex with ARs-21, and there was uncomplexed ARs in the inclusion complex due to its lower proportion of amylose. High amylose starches (G50 and G80) formed VII-type inclusion complexes with both ARs-17 and ARs-21, especially a small amount of VI-type inclusion complexes was present in ARs-21 inclusion complexes. Meanwhile, the crystallinity, thermal stability, and anti-digestive properties of starch-ARs inclusion complexes increased with the increment of ARs alkyl chain length and amylose content. This study suggested that high amylose starch facilitated stable delivery of ARs, which could improve the bioaccessibility of ARs. [Display omitted] • The higher content of amylose and longer alkyl chain length facilitated complexation. • High amylose starch formed both VI and VII inclusion complexes with ARs-21. • In case of insufficient amylose, ARs were likely to adsorb on amylopectin. • The reduced digestion was due to the ordered structure or ARs inhibition on enzymes. [ABSTRACT FROM AUTHOR]

In this work, we investigated the effects of adding different contents (0%, 0.5%, 1%, 2%, 5%, wt% based on maize starch, dsb) of starch nanoparticles prepared by the 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated oxidation (TEMPO-SNPs) on the properties of maize starch films. Differential scanning calorimetry, X-ray diffraction analysis, scanning electron microscopy (SEM), transmission electron microscopy and texture profile analysis were used to characterize the thermal properties, morphology and structure of the prepared films. As the content of TEMPO-SNPs increased, the water vapor permeability (WVP) of films reduced significantly from 4.21 × 10 −8 to 3.04 × 10 −8 g m −1 s −1 Pa −1 . Furthermore, elongation at break, tensile strength and Young’s modulus of the films increased as the TEMPO-SNPs content increased. At the TEMPO-SNPs content of 1%, the elongation at break, the tensile strength and Young’s modulus of the films peaked. SEM showed that the nanocomposite films had smoother surfaces and cross sections with no cracks or visible air pockets. [ABSTRACT FROM AUTHOR]

Alkylresorcinols (ARs) are a group of bioactive phenolic lipids and mostly concentrated in the bran of whole grains. In this study, the influences of alkyl chain length of ARs and V-amylose structure on the stability of V-amylose-ARs inclusion complexes were characterized. On the one hand, X-ray diffraction (XRD), differential scanning calorimetry (DSC), and in vitro digestion studies of complexes showed that the crystallinity, thermo-stability, and digestion resistance of V-amylose-ARs inclusion complexes increased with increasing alkyl chain length of ARs. On the other hand, V6-amylose-ARs inclusion complexes displayed the strongest thermostability, the highest crystallinity, and the lowest digestibility compared to V7-amylose-ARs inclusion complexes and V8-amylose-ARs inclusion complexes. It could be concluded that both the helical structure of hydrated V6-amylose and ARs with longer alkyl chain stabilized the structure and stability of the inclusion complexes. This work could pave a way to develop bioactive cereal foods with high bioaccessibility of ARs. [Display omitted] [ABSTRACT FROM AUTHOR]

The objective of this study was to elucidate the interaction of starch nanoparticles prepared through TEMPO oxidation (TEMPO-SNPs) with protein (bovine serum albumin) by various spectroscopic techniques and transmission electron microscopy (TEM). The enhanced absorbance observed by UV spectra and the decrease in fluorescence spectroscopy of bovine serum albumin (BSA) induced by TEMPO-SNPs demonstrated the occurrence of an interaction between BSA and TEMPO-SNPs. The quenching constant was inversely correlated with temperature, showing that the quenching effect of TEMPO-SNPs was static quenching. Electrostatic force had a leading contribution to the binding roles of BSA on TEMPO-SNPs, which was confirmed by negative enthalpy change and positive entropy change. When interacting with TEMPO-SNPs at different concentrations, the content of the α-helix structure in BSA decreased and β-sheet and random coil structures increased, indicating that TEMPO-SNPs had an effect on the secondary conformation of BSA. Furthermore, TEM images suggested that nanoparticle-protein complexes were formed. [ABSTRACT FROM AUTHOR]

Highlights: [•] The nanoparticles were produced by one time or twice oxidation and ultrasonication. [•] The third sample was prepared by TEMPO-mediated oxidation with ultrasonication. [•] The size of the nanoparticles reached 30–50nm, 20–50nm and 20–60nm, respectively. [•] The gelatinization temperature and enthalpy of the samples remarkably decreased. [•] The nanoparticles had higher carboxyl and carbonyl content and lower crystallinity. [ABSTRACT FROM AUTHOR]

The fuel burning rate and heat-release rate (HRR) play key roles in determining the fire intensity and hazard. On Earth, the burning rate of a condensed fuel is normally measured by the mass loss, but in microgravity, the impossibility of measuring the weight loss with a balance makes the measurement of burning rate challenging. This work proposes three methods to quantify the burning rate of condensed fuels in microgravity by measuring (i) the regression rate of the fuel surface, (ii) the spread rate of the flame leading edge, and (iii) the flame-sheet area, which all rely on video imaging of the flame or fuel surface geometry. The accuracies of these methods are quantified first in the ground-based tests with representative fuels, 1) solid candle and PMMA rods with diameters from 8 to 15 mm, 2) liquid fuels including propanol, hexane, and kerosene, and 3) the methane and propane gases. Results show that the burning rate obtained optically by tracking the flame leading edge and the fuel regression were less accurate due to strong sensitivity to camera resolution and background light. Comparatively, measuring the flame-sheet area is easier and gives more accurate results, and microgravity PMMA-rod flame (BASS-II project in the International Space Station) show that the fuel mass flux across the flame sheet is almost constant (0.15 mg/cm2-s) for a given fuel configuration and environment. This work offers a useful way to measure fuel burning rate and HRR in spacecraft and provides a path for the performance-based spacecraft fire safety design. [ABSTRACT FROM AUTHOR]

• It concludes that the compensation circuit for HWTL is a low-pass passive filter. • The suitable type and the proper order for half-wavelength transmission lines is analyzed. • The voltage distribution is simulated to verify the feasibility of the proposed method. • Transient responses of tuned lines are compared to verify the superiority. Compensation circuit, which can increase electrical length, is the most feasible solution for flexible applications of half-wavelength transmission lines (HWTL). In previous studies, it is always assumed that the compensation circuit is structured by passive components with identical parameters to represent the distribution parameter of transmission lines. However, the structure of the traditional compensation circuit is actually equivalent to that of the constant k filter, which concludes that the compensation circuit is fundamentally a low-pass filter. In consideration of basic requirements for tuned HWTL, the Bessel filter, which has smooth group delays without waveform distortion, is selected for the calculation of compensation circuit parameters in this paper. Lastly, the Bessel-based compensation circuit is compared to natural HWTL and tuned HWTL with Butterworth filter-based and traditional compensation circuits. Comprehensive cases simulated by PSCAD are undertaken, which validate that the voltage distribution of Bessel-based compensation circuits is quite similar to that of traditional compensation circuits. Moreover, electromagnetic transients can induce significant high-frequency oscillations in tuned HWTL with traditional compensation circuits, but high-frequency oscillation is significantly reduced by Bessel-based compensation circuits. Therefore, the Bessel-based compensation circuit is verified to be a better solution for tuned HWTL. [ABSTRACT FROM AUTHOR]

Structural safety of functionally graded material considering multi-source uncertainties significantly impacts its application in thermal protection systems. To accurately quantify the uncertain factors and evaluate the structural safety, this paper presents a novel reliability analysis method for functionally graded plates based on the ellipsoid-interval formed evidence theory. Firstly, the thermal behavior of a corrugated sandwich panel with webs made of functionally graded material is analyzed by the finite element method. Subsequently, considering the inconsistent correlation of uncertain variables, this paper develops an ellipsoid-interval formed evidence theory model which consists of ellipsoid-formed frame of discernment for correlated variables and interval-formed discernment for independent variables. On this basis, a novel evidence theory-based reliability analysis framework is constructed for structural safety assessment considering multi-source uncertainties. Meanwhile, to improve the computational efficiency of the limit state function, a new active learning Kriging model, which utilizes a variance reduction function as the sampling strategy, is developed as the surrogate model. Finally, a mathematical example and an engineering case of a thermal protection system are provided to verify the effectiveness of the proposed method. [ABSTRACT FROM AUTHOR]

In comparison with natural α- and β-cyclodextrin (CD), γ-CD has attracted much attention due to their large hydrophobic cavities, high water solubility, and bioavailability. However, the production of γ-CD is still rather expensive and time-consuming. To overcome the high cost and long induction time, pUC119 was selected as the gene expression vector, and the recombinant enzyme production time was reduced to 8 h from 72 h. Furthermore, for the first time, we have successfully produced γ-CD using β-CD by cyclodextrin opening reactions through the recombinant CGTase in the presence of maltose. The kinetic mechanism of the coupling reaction was investigated. Moreover, the production of γ-CD could be affected by several key parameters, such as solvent type, reaction time, pH, and temperature. A maximum γ-CD yield of 32.9% was achieved by recombinant CGTase in the presence of 5-cyclohexadecen-1-one. This could be a promising method for the industrial production of γ-CD. [ABSTRACT FROM AUTHOR]

[Display omitted] • The sourdough enriched with EPS improved the quality of WWNs. • The EPS in W. cibaria fermented sourdough achieved the highest yield of 28.06 g/kg. • The noodles with DW+ increased their hardness and adhesiveness and prolonged their shelf life. • The W+ group prevented GMP from disaggregation and promoted gluten network continuity. In this study, the impact of exopolysaccharides (EPS)-positive strain Weissella cibaria (W. cibaria) fermented sourdough on the quality of whole wheat fresh noodles (WWNs) and its improvement mechanisms were studied. The optimal fermentation conditions were found to be 30% sucrose content, fermented at 25 °C for 12 h, which yielded the highest EPS, 28.06 g/kg, in the W. cibaria fermented sourdough with sucrose (DW+). During storage, the sourdough reduced polyphenol oxidase activities and delayed the browning rate of noodles. The DW+ increased the hardness by 11.98% from 2184.99 to 2446.83 g, and the adhesiveness increased by 19.60%, i.e., from 72.01 to 86.13 g∙s of the noodles. The EPS mitigated acidification of sourdough, prevented the disaggregation of glutenin macropolymers (GMP), and increased sourdough elastic modulus. In addition, scanning electron microscope and confocal laser scanning microscopy of noodles containing EPS sourdough also demonstrated the uniform distribution of gluten proteins. The starch granules were also closely embedded in the gluten network. Thus, the present work indicated that the EPS produced sourdough delayed browning and improved the WWNs texture, indicating its potential to enhance the quality of whole grain noodles. [ABSTRACT FROM AUTHOR]

In this study, the effect of sourdough fermented with nisin producer Lactococcus lactis subsp. lactis CGMCC1.2030 on the shelf life and quality characteristics of fresh noodles fortified with it was investigated. The shelf life of fresh noodles with sourdough increased from 12 days to 22 days compare to the blank control during storage at 4 °C. Slight antimould activity was observed in sourdough fortified fresh noodles, and the brightened color of these noodles improved their appearance, which related to a decrease in the b* value of the noodle sheet from 12.35 to 8.47 over the storage period. Furthermore, the hardness and chewiness of sourdough-fortified fresh noodles decreased by 25.96% and 18.57%, respectively, which was lower than the 35.59% and 36.50% reduction observed in the blank control after the whole storage period. Confocal laser scanning microscopy (CLSM) analysis revealed less aggregated and more continuous gluten networks, which in combination with mitigated water migration might result in the delayed deterioration of texture quality of sourdough-fortified fresh noodles. • Lactococcus lactis fermented sourdough extended the shelf life of fresh noodles • A synergetic effect of sourdough inhibited the growth of bacteria and fungi • Water distribution and gluten network greatly impact the qualities of fresh noodles • Sourdough fortified fresh noodles retard qualities deterioration during storage [ABSTRACT FROM AUTHOR]