The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles

• Published in: Carbohydrate polymers Vol. 309; p. 120704
• Main Authors: Chen, Hao, Guo, Xiao-Na, Zhu, Ke-Xue
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-06-2023
• Subjects: Chitosan; Chitosan oligosaccharides; Cooking; Flour - analysis; Fresh wet noodles; Gluten polymerization; Glutens - chemistry; Microorganism; Oligosaccharides; Starch - chemistry; Chitosan oligosaccharides; Microorganism; Gluten polymerization; Fresh wet noodles
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2023.120704

In this study, the effects of chitosan oligosaccharides (COS) on the microbial stability and quality properties of fresh wet noodles were evaluated. The addition of COS prolonged the shelf-life of fresh wet noodles at 4 °C by 3–6 days and effectively inhibited the growth of acidity value. However, the presence of COS increased the cooking loss of noodles significantly (P < 0.05) and decreased the hardness as well as tensile strength significantly (P < 0.05). The enthalpy of gelatinization (ΔH) was decreased by COS in the differential scanning calorimetry (DSC) analysis. Meanwhile, the addition of COS decreased the relative crystallinity of starch (from 24.93 % to 22.38 %) without changing the type of X-ray diffraction pattern, revealing that COS weakened the structural stability of starch. In addition, COS was observed to impair the development of compact gluten network by confocal laser scanning micrographs. Further, the free-sulfhydryl groups content and sodium dodecyl sulphate-extractable protein (SDS-EP) values of cooked noodles increased significant (P < 0.05), confirming the obstruction on the polymerization of gluten proteins during the hydrothermal process. Although COS adversely affected the quality of noodles, it was outstanding and feasible for the preservation of fresh wet noodles.
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