Regulation of texture properties, water distribution, and starch retrogradation by Artemisia sphaerocephala Krasch gum in refrigerated precooked alkaline noodles.

Zhili Ji, Man Li, Xinyan Chai, Ji'an Xia, Zhan Wang, Wangyang Shen

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Zhili JiSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Man LiSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Xinyan ChaiSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Ji'an XiaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Zhan WangSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Wangyang ShenSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of 0.5% Artemisia sphaerocephala Krasch gum (ASKG) on precooked alkaline noodles during refrigeration and reheating. Results showed ASKG significantly reduced recooking loss, suppressed hardness increases by 2.77 N, and boosted tensile strength by approximately 30% after 4-day storage. ASKG enhanced water retention by increasing strongly bound water increased by 11.4%, effectively restricting moisture migration. Microscopic and structural analyses revealed that ASKG reinforced the gluten network, improved starch encapsulation, and inhibited long-term starch recrystallization driven by amylopectin. After reheating, precooked alkaline noodles containing ASKG exhibited improved texture recovery, reduced starch leaching, and a more continuous internal structure. The findings confirm ASKG's efficacy as a natural hydrocolloid in enhancing the shelf-life and convenience of refrigerated noodle products.

Indexed as

Artemisia sphaerocephala Krasch gumMoisture distributionPrecooked noodlesStarch retrogradationTexture propertiesWheat starch

Identifiers

PMID42325390

DOI10.1016/j.fochx.2026.104065

PMCPMC13276605

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.