title: The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles.
abstract: The impact of alkali addition on the dough rheological properties and quality of buckwheat noodles was investigated. Farinograph measurements showed that the addition of alkali increased the water absorption and development time of the dough. Dynamic rheological properties analysis showed that alkali addition enhanced G' and G″ of dough. In addition, the texture properties of buckwheat noodles improved by the increase of the hardness and tensile force. Furthermore, an obvious decrease in the intensity of the protein bands with lower molecular weights was observed in SDS-PAGE patterns and the extractability of protein in sodium dodecyl sulfate containing medium (SDSEP) decreased, which demonstrated that alkali addition promoted the degree of protein polymerization in the buckwheat noodles. CLSM analysis showed alkali addition produced a tight and continuous protein network in buckwheat noodles. The protein cross-linking induced by alkali improved rheological properties of dough and texture properties of buckwheat noodles.
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China. Electronic address: xiaonaguo@jiangnan.edu.cn.
authors.forename: Xiao-Na
authors.initials: XN
authors.lastname: Guo
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
authors.forename: Xiao-Ming
authors.initials: XM
authors.lastname: Wei
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
authors.forename: Ke-Xue
authors.initials: KX
authors.lastname: Zhu
mesh_terms: D000468:Alkalies / Q000737:chemistry*; D003296:Cooking; D003432:Cross-Linking Reagents / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D019612:Fagopyrum / Q000737:chemistry*; D005433:Flour / Q000032:analysis* / Q000592:standards; D063427:Food Quality; D055595:Mechanical Phenomena; D010940:Plant Proteins / Q000737:chemistry*; D058105:Polymerization; D012212:Rheology; D014867:Water / Q000737:chemistry
chemical_list: D000468:Alkalies; D003432:Cross-Linking Reagents; D010940:Plant Proteins; D014867:Water
keywords: Alkali; Buckwheat noodle; Protein cross-linking; Quality