Formation of quadruplex composite network during boiling delayed noodles digestion

This study investigated the formation of a self-assembled quadruplex composite network in noodles during the boiling process. The hydrophobic chain of oleic acid formed a single helical inclusion complex with amylose via hydrogen bonding, exposing the hydrophilic end. The positively charged amino acid residues of the gluten protein act as charge bridges between the hydrophilic end and the xanthan gum, which carries a negative charge. Because of the strong interaction between xanthan gum and gluten protein, which causes exogenous proteins to form a less effective binary system, it has been suggested that wheat starch, gluten protein, and oleic acid combine into a ternary system to create a better quaternary network for recombinant noodles. Recombinant wheat noodles prepared using these aforementioned four components had excellent sensory qualities, with a predicted glycemic index (pGI) value of 52.6. This study offers a novel perspective on the production of low-glycemic-index (GI) noodles.