Quality Optimization Of Teff Noodles Based On Protein Composition And Properties

Teff is rich in nutritional value and contains a variety of physiologically active substances.However,the development of teff-based flour products is limited due to the poor processing properties of teff flour.In this paper,teff noodles were developed after formula and processing parameters optimization and the formation of a quality assessing model.Teff protein was fractioned,and protein content,composition,and properties were studied.Then the influence of protein composition and properties on the quality of teff noodles was studied,and its action mechanism was explored aimed to improve the quality of teff.First,the formula and processing parameters were optimized and the quality assessing model was established with texture,sensory,and cooking properties as indexes using principal component analysis.Results showed that the optimal teff noodles were obtained with 100 g of teff,2 g of edible salt,15 g of gluten,and 10 g of gluten.The highest comprehensive score of teff noodles was obtained when 67 g water was added and the dough was rolled 15 times.The results of stepwise linear regression analysis showed the amount of gluten used had the greatest impact on the comprehensive score of teff noodles.Then,teff protein was fractioned,and their content,composition,and properties were determined and compared with wheat glutenin and gliadin.Results showed teff contained 9.07%proteins,and gliadin was its main structural protein.The isoelectric points of albumin,globulin,gliadin,and gluten were pH3.6,3.0,4.4,and 3.4,respectively.The amino acid composition and the free energy of hydration of teff protein fractions were significantly different from that of wheat gliadin and glutenin.The chain length of teff gliadins is smaller than that of wheat gliadin,and teff glutenins lack high molecular weight glutenin subunits.Noα-helices were detected in teff glutenins.Teff and wheat glutenins showed similar β-sheet andβ-turn contents,and teff prolamin had a higher α-helix content(27.08%).Both teff gliadins and glutenins showed low disulfide bond content and surface hydrophobicity.The thermal stability of teff glutenin was significantly lower than that of wheat glutenin,while the thermal stability of teff gliadins was significantly higher than that of wheat gliadins.Finally,recombined teff flour was constructed based on protein composition,and the effect of protein composition on the quality of teff noodles and its work mechanism was studied.Results showed that protein composition significantly influenced the quality of teff noodles.When the ratio of glutenin to gliadin was 2.0:1.0,teff noodles had the highest water absorption,and the lowest cooking loss,brightness,and hardness,which means an optimal quality.With changes in protein composition,the thermal denaturation temperature and enthalpy of dough were increased,and the content of β-folding,glutenin macropolymer content,and disulfide bonds was increased,thus a more continuous and dense structure was formed which will improve the quality of teff noodles.The research on the development and quality improvement of teff noodles based on protein composition and properties aimed to provide a new protocol for the development and quality improvement of cereal products.In addition to protein composition,the composition of glutenin subunits also significantly affects the quality of flour products,which would be further studied.