Influence of Addition of Wheat Gluten Fractions on Spectroscopic and Microstructural Assessment of Instant Noodles

Aastha Dewan and Bhupender Singh Khatkar

Abstract

Gluten protein fractions play a vital role in determining the quality of instant noodles. Thus, the effect of gluten fractions on microstructure and secondary structure of instant noodles prepared from two diverse wheat varieties DBW88 and HI1500 was studied by incorporation of gluten fractions at 3% and 5%. The highest percentage of intermolecular β-sheets (85.63%), intramolecular β-sheets (89.17%), β-turns (93.98) and anti-parallel β-sheets (92.85%) was found in variety DBW88 incorporated with 5% of HMW (High Molecular Weight) glutenins. Enhancement in the percentage of secondary structure component presented amide I band on the increasing proportion of glutenins, HMW and LMW (Low Molecular Weight) glutenin fraction displayed its polymeric character by higher disulphide bond formation in developed network of fortified instant noodles. The micrograph showed compact dense structure with long polymer strands on addition of glutenins and HMW glutenin fractions, while shortening of network was noticed on gliadin addition. A matrix with short strands and small continuous sheets enfolding the starch-protein network was revealed on LMW glutenin fractions addition. Thus, variation in microstructure and secondary structure of instant noodles was evident with the incorporation of gluten fractions derived from different varieties predicting its varietal variation.

Published on: October 31, 2023
doi: 10.17756/jfcn.2023-s1-031
Citation: Dewan A, Khatkar BS. 2023. Influence of Addition of Wheat Gluten Fractions on Spectroscopic and Microstructural Assessment of Instant Noodles. J Food Chem Nanotechnol 9(S1): S243-S250.

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