A preliminary study on the impact of drying treatments on the H and O isotopic compositions of wheat noodles with different gluten-to-starch ratios
文献类型： 外文期刊
作者： Yang, Jingjie 1 ; Erasmus, Sara W. 2 ; Guo, Boli 1 ; van Ruth, Saskia M. 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Wageningen Univ & Res, Food Qual & Design, POB 17, NL-6700 AA Wageningen, Netherlands
3.Univ Coll Dublin, Sch Agr & Food Sci, Dublin, Ireland
关键词： Authenticity; Drying methods; Drying time; Gluten-to-starch ratios; Wheat-based noodles; 5 2 H and 5 18 O
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 490 卷
页码：
收录情况： SCI
摘要： Stable hydrogen (52H) and oxygen (518O) isotopic ratios are key in wheat authentication, but the effects of formulation and drying processes on these ratios remain unclear. This study investigated how gluten-to-starch ratios, drying methods, and drying time influence 52H and 518O in noodles. Eight noodle formulations and five drying methods were used, and 960 noodle samples were measured. Results showed gluten-to-starch ratio significantly affected 52H, with higher gluten contents (55 %-100 %) causing greater variation. Traditional drying methods (T40, T60, T80) yielded higher 52H and 518O values than industrial stepwise drying (I30, I40), indicating stronger isotope fractionation. High-temperature drying, especially T80, led to notable shifts in isotopic ratios, particularly in gluten-rich formulations. Although drying time had no statistically significant overall effect, 52H and 518O increased under certain conditions but stabilized after 240 min. In view of product authentication, for low-temperature dried noodles, the 52H and 518O isotopic ratios can be considered relatively stable, but at higher temperature drying, corrections to compensate for the drying effects are required.
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