Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties

作者：Rui Chen, Yiqing Zhu, Luman Sang, Liangxing Zhao, Sameh Sharafeldin, Zhi Li, Chongyi Wu, Qingyu Zhao, Qun Shen · 发表于：Food Bioengineering · 年份：2025 · DOI：10.1002/fbe2.70011 · 被引用次数：1 · 研究领域：Food composition and properties、Wheat and Barley Genetics and Pathology、Microbial Metabolites in Food Biotechnology

ABSTRACT A comprehensive understanding of how gluten properties affect noodle texture remains limited. This study examined the impact of gluten physicochemical and structural properties on noodle texture. Seven wheat varieties from China, France, Canada, and Australia were utilized. Results indicated that increased surface hydrophobicity and higher β‐sheet content determined based on the relative levels of each property among the tested varieties reduced gluten water retention, lowering noodle adhesiveness. Greater surface hydrophobicity also enhanced gluten thermal stability, improving noodle chewiness, hardness, and tensile properties. In contrast, higher α‐helix content increased solubility, while a greater proportion of high molecular weight gluten subunits (HMW‐GS) strengthened the gluten network, enhancing hardness and elasticity. Among the tested varieties, Australian durum wheat (AD) exhibited superior elasticity and balanced texture, with hardness (376.43 g), chewiness (267.13 g), adhesiveness (27.49), and resilience (0.815). These properties were linked to its high water‐holding capacity (3.03 g/g), solubility (0.3 mg/mL), and thermal stability ( T d = 58.18°C). These findings clarify the role of gluten in noodle texture and establish protein‐based criteria for wheat selection in processing.