Author:

Keywords:

Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, egg yolk, egg white, gluten, polymerization, proton mobility, WHITE SALTED NOODLES, FUNCTIONAL-PROPERTIES, TRITICUM-AESTIVUM, MIXTURES THEREOF, CROSS-LINKING, PASTA, GLUTEN, WATER, YOLK, POLYMERIZATION, Albumins, Animals, Calorimetry, Differential Scanning, Chickens, Cooking, Cross-Linking Reagents, Egg White, Egg Yolk, Eggs, Flour, Food Analysis, Globulins, Hydrogen Bonding, Hydrophobic and Hydrophilic Interactions, Kinetics, Magnetic Resonance Spectroscopy, Molecular Weight, Sodium Chloride, Sodium Dodecyl Sulfate, Starch, Triticum, 0904 Chemical Engineering, 0908 Food Sciences, 1111 Nutrition and Dietetics, Food Science, 3006 Food sciences, 3210 Nutrition and dietetics

Abstract:

Noodles of constant protein content and flour-to-egg protein ratio were made with whole egg, egg white, or egg yolk. The optimal cooking time, water absorption, and cooking loss of salted whole egg noodles was respectively lower and higher than of egg white and egg yolk noodles. However, cooked whole egg noodles showed the best Kieffer-rig extensibility. Differences in noodle properties were linked to protein network formation. Disulfide bonds in whole egg noodles developed faster and to a larger extent during cooking than in egg yolk noodles but slower and to a lower extent than in egg white noodles. The balance between the rate of protein cross-linking and starch swelling determines cooked noodle properties. Ionic and hydrophobic protein interactions increase the optimum cooking time and total work in Kieffer-rig extensibility testing of fresh noodles. Hydrogen bonds and covalent cross-links are probably the main determinants of the extensibility of cooked noodles.