Role of bran particles in the formation of dark spots on fresh wet noodle sheets: what are the dark spots?

Autor: Zhao Y; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China.; College of Agronomy, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, Zhengzhou, People's Republic of China.; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China., Huang ZH; College of Food Science and Technology, Henan University of Technology, Zhengzhou, People's Republic of China., Zhou HM; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China., Ma L; School of Chemical Engineering & Food Science, Zhengzhou University of Technology, Zhengzhou, People's Republic of China., An YX; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China., Abddollahi M; Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden., Zhang J; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China., Yin GH; College of Agronomy, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, Zhengzhou, People's Republic of China.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2023 Aug 30; Vol. 103 (11), pp. 5560-5568. Date of Electronic Publication: 2023 May 01.
DOI: 10.1002/jsfa.12632
Abstrakt: Background: Dark spots may affect the appearance of fresh noodles during storage, even when made from flour with low ash content. The effect of flour bran content on the degree of dark spot formation in fresh wet noodle sheets (FWNS) is investigated to explain this phenomenon.
Results: Confocal laser scanning microscopy (CLSM) observation revealed that the wheat bran particles were responsible for the formation of dark spots on FWNS, with each bran particle core generating a single dark spot. In wheat flours with low ash content, the number of wheat bran particles causing dark spot formation on FWNS was limited, and these particles were not visible to the naked eye until their size exceeded approximately 50 μm. Tropolone, a polyphenol oxidase inhibitor (PubChem CID: 24900578) and dry heating treatment, which inactivates polyphenol oxidase, was found to inhibit or reduce the formation of dark spots.
Conclusion: Based on these findings, it can be concluded that bran particles, rich in polyphenol oxidase, play a key role in dark spot formation. © 2023 Society of Chemical Industry.
(© 2023 Society of Chemical Industry.)
Databáze: MEDLINE
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