Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract

Food Chemistry

Volumn 235, Issue , 2017, Pages 181-187

  Song, Youngwoon ^a   Yoo, Sang Ho ^a  

^a Sejong University   (South Korea)

Author keywords

Antioxidant activity; Fried rice noodle; Green tea extract; Pea protein isolate; Protein polyphenol interaction

Indexed keywords

ANTIOXIDANTS; FREE RADICALS; VISCOSITY;

ANTI-OXIDANT ACTIVITIES; FRIED RICE NOODLE; GREEN TEA EXTRACTS; PEA PROTEIN ISOLATES; PROTEIN-POLYPHENOL INTERACTIONS;

PROTEINS;

OVALBUMIN; PEA PROTEIN; PEROXIDE; POLYPHENOL; PROTEIN; SINECATECHINS; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; PLANT EXTRACT; TEA;

ANTIOXIDANT ACTIVITY; ARTICLE; CAMELLIA SINENSIS; COOKING; DOUGH; DPPH RADICAL SCAVENGING ASSAY; DRUG ISOLATION; ENTHALPY; EPIMERIZATION; FLUORESCENT LIGHTING; FOOD; GELATINIZATION; HYDROGEN BOND; LIPID OXIDATION; NONHUMAN; OXIDATION; PH; PROTEIN DENATURATION; PROTEIN INTERACTION; RICE FLOUR; RICE SUBSTITUTED FRIED NOODLE; TEMPERATURE; TOTAL QUALITY MANAGEMENT; TRANSITION TEMPERATURE; ULTRAVIOLET RADIATION; VISCOELASTICITY; WHEAT; WHEAT FLOUR; CHEMISTRY; FOOD QUALITY; ORYZA; PEA; TEA;

CAMELLIA SINENSIS; FOOD QUALITY; ORYZA; PEAS; PLANT EXTRACTS; TEA;

EID: 85019425613     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.05.052     Document Type: Article

References (39)

1. Bravo, L., Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews 56:11 (1998), 317–333.
2. Chen, Z.Y., Zhu, Q.Y., Tsang, D., Huang, Y., Degradation of green tea catechins in tea drinks. Journal of Agricultural and Food Chemistry 49:1 (2001), 477–482.
3. Cosme, F., Ricardo-da-Silva, J.M., Laureano, O., Interactions between protein fining agents and proanthocyanidins in white wine. Food Chemistry 106:2 (2008), 536–544.
4. Gramza, A., Khokhar, S., Yoko, S., Gliszczynska-Swiglo, A., Hes, M., Korczak, J., Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. European Journal of Lipid Science and Technology 108:4 (2006), 351–362.
5. Howell, N. K. (2005). In Ingredient Interactions: Effects on Food Quality (2nd Ed.). CRC Press, (Chapter 9).
6. Huang, W., Li, L., Wang, F., Wan, J., Tilley, M., Ren, C., Wu, S., Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough. Food Chemistry 121:4 (2010), 934–939.
7. Ji, Y., Zhu, K., Qian, H., Zhou, H., Staling of cake prepared from rice flour and sticky rice flour. Food Chemistry 104:1 (2007), 53–58.
8. Khan, N., Mukhtar, H., Tea polyphenols for health promotion. Life Sciences 81:7 (2007), 519–533.
9. Kim, S.H., Joo, M.H., Yoo, S.H., Structural identification and antioxidant properties of major anthocyanin extracted from Omija (Schizandra chinensis) fruit. Journal of Food Science 74:2 (2009), C134–C140.
10. Kim, Y., Kee, J.I., Lee, S., Yoo, S.H., Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase. Food Chemistry 145 (2014), 409–416.
11. Korus, J., Witczak, M., Ziobro, R., Juszczak, L., The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids 23:3 (2009), 988–995.
12. Ksouri, R., Megdiche, W., Falleh, H., Trabelsi, N., Boulaaba, M., Smaoui, A., Abdelly, C., Influence of biological, environmental and technical factors on phenolic content and antioxidant activities of Tunisian halophytes. Comptes Rendus Biologies 331:11 (2008), 865–873.
13. Lakenbrink, C., Lapczynski, S., Maiwald, B., Engelhardt, U.H., Flavonoids and other polyphenols in consumers brews of tea and other caffeinated beverages. Journal of Agricultural and Food Chemistry 48:7 (2000), 2848–2852.
14. Lee, D.S., Kim, Y., Song, Y., Lee, J.H., Lee, S., Yoo, S.H., Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus. Journal of the Science of Food and Agriculture 96:3 (2016), 1037–1043.
15. Li, M., Zhang, J.H., Zhu, K.X., Peng, W., Zhang, S.K., Wang, B.,.. Zhou, H.M., Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour. LWT-Food Science and Technology 46:1 (2012), 23–28.
16. Marco, C., Rosell, C.M., Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology 227:4 (2008), 1205–1213.
17. Marco, C., Rosell, C.M., Effect of different protein isolates and transglutaminase on rice flour properties. Journal of Food Engineering 84:1 (2008), 132–139.
18. Mazza, G., Brouillard, R., The mechanism of copigmentation of anthocyanins in aqueous solutions. Phytochemistry 29:4 (1990), 1097–1102.
19. Oh, H.I., Hoff, J.E., Armstrong, G.S., Haff, L.A., Hydrophobic interaction in tannin-protein complexes. Journal of Agricultural and Food Chemistry 28:2 (1980), 394–398.
20. Osen, R., Toelstede, S., Wild, F., Eisner, P., Schweiggert-Weisz, U., High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties. Journal of Food Engineering 127 (2014), 67–74.
21. Ozdal, T., Capanoglu, E., Altay, F., A review on protein–phenolic interactions and associated changes. Food Research International 51:2 (2013), 954–970.
22. Rho, K.L., Seib, P.A., Chung, O.K., Chung, D.S., Retardation of rancidity in deep-fried instant noodles (ramyon). Journal of the American Oil Chemists’ Society 63:2 (1986), 251–256.
23. Rosell, C.M., Marco, C., Garcia-Alvarez, J., Salazar, J., Rheological properties of rice-soybean protein composite flours assessed by Mixolab and ultrasound. Journal of Food Process Engineering 34:6 (2011), 1838–1859.
24. Sandhu, K.S., Kaur, M., Mukesh., Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties. LWT-Food Science and Technology 43:8 (2010), 1289–1293.
25. Shin, M., Gang, D.O., Song, J.Y., Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Science and Biotechnology 19:4 (2010), 951–956.
26. Siebert, K.J., Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. Journal of Agricultural and Food Chemistry 47:2 (1999), 353–362.
27. Siebert, K.J., Quantitative structure−activity relationship modeling of peptide and protein behavior as a function of amino acid composition. Journal of Agricultural and Food Chemistry 49:2 (2001), 851–858.
28. Siebert, K.J., Carrasco, A., Lynn, P.Y., Formation of protein-polyphenol haze in beverages. Journal of Agricultural and Food Chemistry 44:8 (1996), 1997–2005.
29. Su, Y.L., Leung, L.K., Huang, Y., Chen, Z.Y., Stability of tea theaflavins and catechins. Food Chemistry 83:2 (2003), 189–195.
30. Wang, L., Hou, G.G., Hsu, Y.H., Zhou, L., Effect of phosphate salts on the Korean non-fried instant noodle quality. Journal of Cereal Science 54:3 (2011), 506–512.
31. Wang, Q., Li, Y., Sun, F., Li, X., Wang, P., Sun, J.,.. He, G., Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins. Food Research International 69 (2015), 64–71.
32. Wang, R., Zhou, W., Wen, R.A.H., Kinetic study of the thermal stability of tea catechins in aqueous systems using a microwave reactor. Journal of Agricultural and Food Chemistry 54:16 (2006), 5924–5932.
33. Weng, C.J., Yen, G.C., Chemopreventive effects of dietary phytochemicals against cancer invasion and metastasis: phenolic acids, monophenol, polyphenol, and their derivatives. Cancer Treatment Reviews 38:1 (2012), 76–87.
34. Wu, W., Clifford, M., Howell, N.K., The effect of instant green tea on the foaming and rheological properties of egg albumen proteins. Journal of the Science of Food and Agriculture 87:10 (2007), 1810–1819.
35. Wu, Y., Chen, Z., Li, X., Li, M., Effect of tea polyphenols on the retrogradation of rice starch. Food Research International 42:2 (2009), 221–225.
36. Wu, Y., Lin, Q., Chen, Z., Xiao, H., The interaction between tea polyphenols and rice starch during gelatinization. Food Science and Technology International 17:6 (2011), 569–577.
37. Zaveri, N.T., Green tea and its polyphenolic catechins: Medicinal uses in cancer and noncancer application. Life Sciences 78:18 (2006), 2073–2080.
38. Zhou, Z., Robards, K., Helliwell, S., Blanchard, C., Ageing of stored rice: Changes in chemical and physical attributes. Journal of Cereal Science 35:1 (2002), 65–78.
39. Zhu, Q.Y., Zhang, A., Tsang, D., Huang, Y., Chen, Z.Y., Stability of green tea catechins. Journal of Agricultural and Food Chemistry 45:12 (1997), 4624–4628.