The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles

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• 作者：Xiao-Na Guo ; ^{xiaonaguo@jiangnan.edu.cn} ; Xiao-Ming Wei ; Ke-Xue Zhu
• 关键词：Protein cross-linking ; Alkali ; Quality ; Buckwheat noodle
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1178-1185
• 全文大小：1911 K
• 卷排序：221

文摘

The impact of alkali addition on quality of buckwheat noodles was investigated. Alkali addition enhanced G′ and G″ of dough. Texture properties improved by the increase of the hardness and tensile force. Alkali addition promoted the degree of protein polymerization. CLSM analysis showed alkali addition produced a tight and continuous protein network.