Abstract
Matcha is a popular nutritious food ingredient with strong health benefits. The interplay between matcha and gluten is essential for developing high-quality matcha-noodles. Herein, the effects of matcha and its active components, l-theanine and tea polyphenol, on the structural and rheological properties of gluten had been investigated. The results showed that matcha weakened the dough strength by reducing disulfide bonds and hindering the formation of gluten network. However, l-theanine enhanced the ductility of dough by forming extra β-sheets and disulfide bonds, whereas tea polyphenol increased its toughness by forming numerous intermolecular hydrogen bonds with gluten to stabilize the “grid” structure. The underlying intermolecular mechanisms between gluten and l-theanine or tea polyphenol were clearly established. This study has provided valuable reference to produce nutritious noodles products with matcha or its active components.
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