Research Of Retrogradation Mechanism For Fresh Wet Noodle And Inhibition Of Retrogradation During Storage Period

Fresh wet noodles moisture content is high, prone to aging, the quality deterioration, affecting quality. In this study wheat flour as raw material, the hydrophilic polysaccharide from fresh wet noodles moisture migration, thermody-namic parameters, Avrami equation, inhibition of Retrogradation Mechanism for Fresh Wet Noodle by Emulsifier, process optimization of fresh wet noodle compound anti-aging additives.research shows:1,The results turned out to be that, the fresh wet noodles which have been stored for 7 days, the different levels of Immobilized water contents are:guar gum(Dose: 0.2% relative flour quality scores, the same below)> Soluble soybean polysaccharide(Dose:0.2% relative flour quality scores, the same below)> carrageenan(Dose:0.2% relative flour quality scores, the same below)> blank group (p< 0.05); free-water content:blank group> Soluble soybean polysaccharide> carrageenan> guar gum (p< 0.05). and inhibit the fresh face wet starch To, Tc in the process of aging and the aging of enthalpy rise rate2,Differential scanning calorimeter(DSC) analysis showsthat the temperature range(T01～Tc1) of the pasting of the polysaccharide and fresh-noodle system is from 55.30℃ to 72.82 ℃, The changed range of growth (k1) of the recrystallization of the polysaccharide and fresh-noodle system is k1= 0.251-0.309; blank group (k) is k=0.388; The temperature range(T02～Tc2) of the pasting of the emulsifier and fresh-noodle system is from 57.05 ℃ to 72.93 ℃; The changed range of growth (k2) of the recrystallization of the emulsifie and fresh-noodle system is k1 = 0.321～ 0.356; The range of ucleation mode(n1) of the polysaccharide and fresh-noodle system is:n1= 0.742-0.816, The range of ucleation mode(n2) of the emulsifier and fresh-noodle system is:n2= 0.743～0.785and constantly tend to be spontaneous nucleation, blank group n=0.732; After using Hyperchem 8.0 software can found the hydroxyl of the starch molecule and the hydroxyl of the polysaccharide molecules competitive gather a large number of water molecules and then delay the water molecules around the starch molecules to distribution; Emulsifiers are able to open and insert into the double helix structure which was formed in the prosess of starch aging, so it can contain the amylose and form amorphous region. 。3,Fresh wet noodle’s hardness were took as reviewed object and to determine the best varieties and the optimal dosage,single factor experiment was used, and then to determine the best ratio, response surface experiment was used. When guar gum, SSL, SSPS and β-CD were 0.4%,0.22%,0.18% and 0.15%, Under these conditions, the hardness of fresh wet noodle during the storage (on the 7th day) reached 41.01 N; the fresh wet noodle of anti-aging compound additives group’s Avrami equation is Y=0.840x-1.503 (R2=0.940), blank group’s Avrami equation is Y=0.732x-0.946 (R2=0.908).