J. Hefei Univ. Tech. (Nat. Sci.)

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

Competent Authorities: Ministry of Education of the People's Republic of China

Sponsor by: Hefei University of Technology

ISSN 1000-1646, CN 34-1001/N

Effect of purple cabbage anthocyanins on fresh noodle properties and its starch digestive properties

Download Full Text

紫甘蓝花色苷对鲜湿面条品质及其淀粉消化特性的影响

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), May.2026, Vol.49 No.5: 679-686

DOI: 10.3969/j.issn.1003-5060.2026.05.015

Authors

XIE Li $ ^{1,2} $, LIU Fengru $ ^{1,2} $, LIU Minglong $ ^{1,2} $, YANG Tingting $ ^{3} $, YE Yongkang $ ^{1} $, ZHENG Zhi $ ^{1} $

(1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. South Anhui Distinctive Agricultural Product Processing Technology Research and Application Center, Xuancheng 242000, China; 3. Nantong Material Reserve and Grain and Oil Supervision Center, Nantong 226000, China)

Abstract and Keywords

Abstract: This paper investigated the effects of purple cabbage anthocyanins (PCA) on the farinograph and extensograph properties of dough, as well as the texture, cooking and digestive properties of noodles, to explore the interrelationship between the natural active ingredients and the quality of dough. It was found that, with the addition of PCA increased to 0.8%, the farinograph and extensograph properties of dough were significantly improved, the stabilization time was increased from 5.20 min to 6.53 min, and the degree of weakening was reduced from 66.67 FU to 56.33 FU; when the rise time was 45 min, the area under the curve of dough was increased from 82.67 cm² to 105.67 cm², the tensile resistance was increased from 408.67 BU to 420.33 BU, and the elongation increased from 130.00 mm to 147.33 mm. Scanning electron microscope (SEM) observations showed that PCA was able to promote gluten cross-linking and reduce cracks and pores. Starch digestion experiments showed that PCA was able to decrease the rapidly digestible starch (RDS) content, increase the slowly digestible starch (SDS) and resistant starch (RS) content. In summary, PCA improved the nutritional quality of noodles by affecting

Keywords: purple cabbage anthocyanins(PCA); noodles; starch digestibility; farinograph properties; extensograph properties; cooking characteristics

作者信息

谢莉 $ ^{1,2} $，刘凤茹 $ ^{1,2} $，刘明龙 $ ^{1,2} $，杨婷婷 $ ^{3} $，叶永康 $ ^{1} $，郑志 $ ^{1} $

（1. 合肥工业大学食品与生物工程学院，安徽合肥 230601；2. 皖南特色农产品加工技术研究与应用中心，安徽宣城 242000；3. 南通市物资储备和粮油质量监管中心，江苏南通 226000）

摘要和关键词

摘要: 为了探究天然活性成份的面团品质的相互关系,文章研究紫甘蓝花色苷(purple cabbage anthocyanins,PCA)对面团的粉质、拉伸品质以及面条的质构、蒸煮、消化特性的影响。研究发现:随着PCA的添加量增加到0.8%时,面团粉质、拉伸品质显著提升,稳定时间从5.20 min增加到6.53 min,弱化度从66.67 FU减少到56.33 FU;当醒发时间为45 min时,面团的拉伸曲线面积从82.67 cm²升高到105.67 cm²,拉伸阻力从408.67 BU提升到420.33 BU,延伸度从130.00 mm提高到147.33 mm。扫描电子显微镜(scanning electron microscope,SEM)表征结果显示,PCA能够促进面筋交联,减少裂缝和孔隙。淀粉消化实验结果表明,PCA能够降低快消化淀粉(rapidly digestible starch,RDS)质量分数,增加慢消化淀粉(slowly digestible starch,SDS)和抗性淀粉(resistant starch,RS)质量分数。研究表明,PCA通过影响面条的质构、微观结构及淀粉消化性能来改善面条的营养品质,该研究为功能性主食品质升级提供理论支撑。

关键词: 紫甘蓝花色苷（PCA）；面条；淀粉消化率；粉质特性；拉伸特性；蒸煮特性

Funding

基金项目：国家自然科学基金资助项目（32372243）；安徽省自然科学基金资助项目（2308085MC109）；合肥市关键共性技术研发资助项目（2021GJ073）和皖南特色农产品加工技术研究与应用中心专项基金资助项目（W2021JSFW0388）

Previous Next

Back to Contents