Abstract: This study explored the effect of modified egg white powder (EWP) on noodle quality to select an EWP that is specially suitable for noodles. The cooking and texture properties of noodles added with nothing (control), raw EWP or one of four commercial modified EWPs were evaluated and they were also characterized by means of low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). The results showed that the noodles with modified EWP PHG21 (NPHG21) had the longest optimal cooking time, greatest water absorption index, and lowest breakage and dry matter loss rate. Meanwhile, the optimal cooking time and water absorption index had a significantly positive correlation with the gel strength and chewiness while the breakage rate had a significantly negative correlation with them. In addition, the hardness and chewiness of NPHG21 were high while the adhesion was low. Compared with the control group, the relative content of α-helix in NPHG21 was increased by 91.7% while the relative content of random coil was decreased by 29.6%, indicating significantly increased structural orderliness of gluten proteins. Moreover, the cross-sectional microstructure was tighter with exposure of fewer starch particles. In general, the noodles with PHG21 had better cooking, texture and microstructure as well as higher overall sensory acceptance so that it could be specially used in noodles.

Key words: modified egg white powder; gel properties; noodle quality; cooking characteristics; correlation analysis