Inhibition Mechanism against Retrogradation of Fresh Wet Noodle by Emulsifiers
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Abstract:
The effects of the amount of two emulsifiers and storage time on the thermodynamic behavior of fresh wet noodle starch were investigated in this study. Using differential scanning calorimetry (DSC), the Avrami equation, and HyperChem 8.0 software, both the aging kinetics and molecular structure model of fresh wet noodle were analyzed after adding two different emulsifiers–stearoyl lactylate (SSL) and β-cyclodextrin (β-CD). The results showed that the optimal amounts of SSL and β-CD were 0.2% and 0.10%, respectively. Compared with the control(blank) group, the emulsifier/fresh wet noodle system had a more orderly and compact structure, and a lower retrogradation enthalpy. The ranges of the nucleation mode (n1) and crystallization rate constant (k1) of SSL/fresh wet noodle system were 0.743~0.759 and 0.328~0.353, respectively, and the nucleation mode (n2) and crystallization rate constant (k2) of β-CD/fresh wet noodle system were 0.748~0.785 and 0.321~0.356, respectively. Additionally, the nucleation modes of the emulsifier/fresh wet noodle constantly approached spontaneous nucleation, and the crystallization rate constants were lower than that of the blank group. The Hyperchem 8.0 software simulation showed that emulsifiers could open and insert themselves into the double helix structure that was formed in the process of starch aging, so it could contain the amylose and form an amorphous region. These results indicate that the addition of emulsifiers can delay the aging of fresh wet noodle and provide a reference for extending shelf time of fresh wet noodle.
