Xylanase Enhanced the Texture and Anti‐Digestion Properties of High‐Content Chickpea Noodles by Influencing the Protein Network Structure

Incorporating chickpea into wheat noodles is a promising strategy for reducing starch digestibility, attributed to its low glycemic index. However, the addition of chickpea led to a decline in the texture properties of final products, which poses a significant challenge. Therefore, this study examined the effects of xylanase on both the texture properties and in vitro digestibility of noodles containing 60% chickpea flour-a higher incorporation level than conventionally used. The underlying mechanisms were analyzed from various perspectives, including cooking properties, swelling power, free sulfhydryl groups, and protein secondary structure of noodles. The microstructures of raw and cooked noodles were observed using scanning electron microscopy and confocal laser scanning microscopy, respectively. The results indicated that the addition of an optimal amount of xylanase (0.03%) significantly (p < 0.05) reduced the cooking loss and water absorption ratio of chickpea noodles but increased the swelling power of both raw and cooked noodles. The hardness, chewiness, and cohesiveness of chickpea noodles were enhanced, and the starch digestibility in cooked noodles experienced a decreasing trend. Additionally, the incorporation of xylanase optimized the protein network structures, leading to a denser and more uniform protein network with fewer voids in the noodle structure. Therefore, the appropriate addition of xylanase could improve the compactness of the protein network structure in high-content chickpea noodles, enhancing their texture and anti-digestion properties.