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Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle.
- Source :
-
Food Chemistry . Jan2023, Vol. 400, pN.PAG-N.PAG. 1p. - Publication Year :
- 2023
-
Abstract
- • Pre-baking-steaming of oat facilitates macromolecular interactions in noodle. • Pre-baking-steaming of oat generates thermally stable protein network. • Pretreated oat improves the short-range molecular order in gelatinized starch. • More compact starch-protein network led to increased digestive resistance. Pre-hydrothermal treatment is widely used to improve the quality of oat or buckwheat noodles. Noodle preparations containing pre-baked-steamed oat and untreated buckwheat (BUN) exhibited the highest sensory score (45.2) among six oat-buckwheat noodle preparations produced with different pre-hydrothermal treatments. Further comparison between the BUN and the noodle prepared with untreated oat and buckwheat showed that, the pre-baking-steaming of oat not only produced a more extended and thermally stable protein network involving rearranged gluten and oat globulins in cooked BUN, but also enhanced the short-range molecular order of gelatinized starch through the formation of nascent double helixes and binary/ternary complexes (starch-lipid, starch-protein and starch-lipid-protein). Overall, these stronger macromolecular interactions in cooked BUN led to an extensive and compact protein-starch network that promoted the formation of more resistant starch (41%). Our findings elucidated the molecular mechanism that underpin the positive effect of oat pretreatment on noodle quality and digestibility. [ABSTRACT FROM AUTHOR]
- Subjects :
- *OATS
*STARCH
*NOODLES
*BUCKWHEAT
*GLUTEN
*GLOBULINS
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 400
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 159168802
- Full Text :
- https://doi.org/10.1016/j.foodchem.2022.134045