Effect of edible ethanol-induced redistribution of gluten proteins on fresh noodle quality and starch digestibility

This study explored how edible ethanol (0–5 %) affects fresh noodle quality and starch digestibility by examining its impact on gluten protein structure and redistribution. Ethanol treatment reduced dough mixing stability and extensibility, while increasing tensile resistance and stickiness. Microscopic structure images revealed ethanol-induced migration and redistribution of gluten/gliadin fractions. Chromatography showed partial solubilization and depolymerization of gliadin, enhancing its ability to coat starch granules. This led to increased starch enthalpy change ( ΔH ) and crystallinity, reducing starch digestion rates. Storage and thermal dehydration further promoted protein-starch interactions. Additionally, ethanol delayed browning and inhibited microbial growth, significantly extending noodle shelf life. Overall, ethanol treatment effectively reduces the starch digestion rate by altering the structure and distribution of gliadin proteins, offering a novel strategy for the development of fresh noodle products with a low glycemic index.