Effect of egg white protein on the protein structure of highland barley noodles during processing

Xiangli Ding; Zhen-Yang Quan; Wen-Ping Chang; Lun Li; Jian-Ya Qian

doi:10.1016/j.foodchem.2023.137320

Effect of egg white protein on the protein structure of highland barley noodles during processing

Food Chem. 2024 Feb 1:433:137320. doi: 10.1016/j.foodchem.2023.137320. Epub 2023 Aug 30.

Authors

Xiangli Ding¹, Zhen-Yang Quan², Wen-Ping Chang², Lun Li³, Jian-Ya Qian⁴

Affiliations

¹ School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China; Wuxi Awesomen Biotechnology Co., LTD, Yanyu Lu 506, Wuxi, Jiangsu 214122, PR China.
² School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China.
³ Wuxi Awesomen Biotechnology Co., LTD, Yanyu Lu 506, Wuxi, Jiangsu 214122, PR China.
⁴ School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China. Electronic address: jyqian@yzu.edu.cn.

PMID: 37683472
DOI: 10.1016/j.foodchem.2023.137320

Abstract

The effect of egg white protein on the protein structure of highland barely noodles during processing was investigated, and the underlying mechanism was examined. Egg white protein significantly influenced the stress relaxation of highland barley dough. 1% and 2% egg white protein improved the cooking and textural properties of highland barely noodles. During mixing and sheeting, it improved the structure of the protein network by promoting protein aggregation and cross-linking, whereas its effect on non-covalent interactions was quite different. During cooking, egg white protein promoted protein aggregation and cross-linking via heat-induced polymerization, and the distribution regularity of the protein network was improved as its flexibility diminished. The protein structure of highland barely noodles during processing was closely related to the addition amount of egg white protein, and the cooking, textural, and chemical interactions of highland barely noodles during processing changed considerably when more than 3% egg white protein was added.

Keywords: Chemical interaction; Egg white protein; Highland barley noodles; Mechanism; Protein aggregation; Protein structure.