Physicochemical properties and microstructure of mung bean starch noodles fortified with sea bass (Lateolabrax japonicus) actomyosin

Abstract

It is important to develop protein-fortified starch noodles that are both high in nutrition value and good quality. Fish protein is an ideal additive to starch noodles; but, relevant research on it is rather scarce. Noodles comprising mung bean starch and fish actomyosin at different mixing ratios (10:0, 9:1, 8:2, 7:3, 6:4, and 5:5) were prepared. The cooking quality, extension property, texture profile, moisture distribution, and microstructure of the resulting noodles were then investigated. With an increase in protein levels, the transparency of noodles significantly decreased from 15.07 to 8.21, while the whiteness and springiness significantly increased from 78.13 to 88.55, and from 0.81 to 0.96, respectively. Moreover, a higher protein mixing ratio resulted in noodles with low firmness, higher tensile strength, and decreased water solubility. Water distribution analysis indicated that the addition of protein significantly increased the amount of water that was trapped in the protein network. Using microstructure analysis, phase separation of protein and starch were observed in all noodles. Lastly, a sensory evaluation was performed, and noodles prepared with higher protein addition amount were determined to have better quality. An increase in protein content led to a sticky mouthfeel when teasing. Taken together, 6:4 was thought to be the most suitable mixing ratio for making actomyosin-mung bean starch blended noodles, and can be well applied in noodle production.