Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze-thaw cycles.

ABSTRACT: In this study, the mechanisms by which sanxan protected the quality of salt-free frozen-cooked noodles (SFFCNs) were investigated, with a focus on the composition and structural properties of gluten. The results showed that sanxan facilitated the formation of glutenin macropolymer and maintained the stabilization of glutenin subunits in freeze-thaw cycles (FTs). In terms of protein structure, sanxan weakened the disruption of secondary structure caused by FTs and increased the proportion of gauche-gauche-gauche (g-g-g) conformations in the disulfide (S-S) bonds bridge conformation. Simultaneously, sanxan reduced the exposure degree of tryptophan (Trp) and tyrosine (Tyr) residues on the protein surface. Moreover, the intermolecular interaction forces indicated that sanxan inhi

SUBMITTER: Liang Y 

PROVIDER: S-EPMC10884818 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature