Monoglycerides are widely used in flour-based products, but the roles of their dispersibility and acyl chain length remain unclear. This study investigated the effects of monoglycerides with different chain lengths (C12, C16, C18) dispersed in deionized water (DW) or 95 % ethanol (EE) on fresh noodle quality. Ethanol (2 mL per 200 g flour) had no significant effect on noodle properties, but monoglycerides in EE significantly altered gluten structure through covalent and non-covalent interactions, forming a denser gluten network, as observed by CLSM. Starch-lipid complex formation was confirmed by FT-IR, Raman, and XRD, enhancing cooking and immersion performance. Monoglycerides in EE were more effective than in DW, with impact orders: DW (C12 > C16 ≈ C18) and EE (C12 < C16 < C18), indicating solvent selection was more critical than chain length. This study refined the application method of monoglycerides, enhancing their functional performance and contributing to elevated noodle performance.

中文翻译：

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甘油单酯提高鲜面条品质的应用：辨别酰基链长度和分散性的作用


甘油单酯广泛用于面粉产品中，但其分散性和酰基链长度的作用仍不清楚。本研究调查了分散在去离子水 （DW） 或 95 % 乙醇 （EE） 中的不同链长 （C12、C16、C18） 甘油单酯对新鲜面条品质的影响。乙醇（每 200 克面粉 2 mL）对面条特性没有显着影响，但 EE 中的甘油单酯通过共价和非共价相互作用显着改变了面筋结构，形成了更致密的面筋网络，如 CLSM 所观察到的那样。FT-IR、Raman 和 XRD 证实了淀粉-脂质复合物的形成，提高了蒸煮和浸泡性能。EE 中的甘油单酯比 DW 更有效，影响顺序为：DW （C12 > C16 ≈ C18） 和 EE （C12 < C16 < C18），表明溶剂选择比链长更关键。本研究改进了甘油单酯的应用方法，增强了其功能性能并有助于提高面条性能。