Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow.

Autor: Han Z; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory 6 (Hanjiang Laboratory), Chaozhou 521000, China; College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: fezhonghan@scut.edu.cn., Ye ZQ; College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Xu XD; College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Zeng XA; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China., Liu JY; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory 6 (Hanjiang Laboratory), Chaozhou 521000, China., Woo MW; Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand., Luo DH; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory 6 (Hanjiang Laboratory), Chaozhou 521000, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China. Electronic address: luodonghui@gdou.edu.cn.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 279 (Pt 2), pp. 135237. Date of Electronic Publication: 2024 Aug 31.
DOI: 10.1016/j.ijbiomac.2024.135237
Abstrakt: Kuey teow is one of the delicacies of Guangdong, China and is a gluten-free noodle dish made from rice. It has a short storage period and extending the shelf life by quick freezing induces quality deterioration due to temperature fluctuations. To improve its freeze-thaw frozen storage quality, this paper examined the effects of hydroxypropyl corn starch (HCS), guar gum (GG), and compound phosphates (CP) on the quality of quick-frozen kuey teow during freeze-thaw cycles. The mechanism was investigated by identifying changes in the moisture status, aging degree of the starch, and textural and cooking characteristics. The results showed that all three additions improved the toughness, chewiness and steaming characteristics of the kuey teow, with CP significantly enhancing chewiness. XRD and FTIR results revealed that GG more significantly inhibited the decrease of starch crystallinity, while HCS inhibited starch aging. GG, HCS and CP all improved the hydration characteristics and water holding capacity of rice starch. GG enhances the ability of starch to bind more tightly with water, resulting in a more uniform water distribution and a more continuous and tight structure of the kuey teow. This study will provide a theoretical basis for compounding and optimizing the quick-freezing of kuey teow.
Competing Interests: Declaration of competing interest The authors declare that there are no conflicts of interest.
(Copyright © 2024. Published by Elsevier B.V.)
Databáze: MEDLINE
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