In this study, the effects of the addition of different amounts of gluten on quality characteristics of extruded buckwheat-adzuki bean composite noodles were studied to solve the problem of muddy broth production after boiling noodles made from coarse cereals. The results showed that increasing gluten addition significantly increased the optimum cooking time of composite noodles while significantly reducing the cooking loss rate and water absorption, suggesting that gluten improved the cooking characteristics of noodles, thereby solving the above problem. The addition of gluten effectively improved the texture properties of noodles. The results of scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) showed that gluten could promote the formation of porous network structure in buckwheat-adzuki bean composite noodles, making the starch in noodles turn from a non-crystal to a crystal structure and reducing the infiltration of water molecules into noodles, which corroborated the finding that gluten increased the optimum cooking time of composite noodles. The results of E-tongue showed that adding gluten significantly decreased the sourness and bitterness of composite noodles while significantly increasing the umami and richness. This research provides theoretical guidance for the application of gluten in coarse cereal products, and also provide new ideas for further improving the quality of noodles made from coarse cereals.

To investigate the regulatory mechanisms of the degree of esterification and molecular mass on the emulsifying properties of pectin, this study analyzed the aggregation behavior, aggregate structure, interfacial properties, emulsifying properties, and the structure of the adsorption layer at the interface of pectins with different structures. The results showed that: 1) as the degree of esterification increased from 35% to 73%, the size of pectin aggregates decreased regularly from 1950 to 1443 nm, the polarity of hydrophobic microdomains in the aggregates decreased, the diffusion rate to the oil-water interface increased significantly, the amount of pectin adsorbed onto the interface increased from 54.4 to 95.9 ng/cm², the interfacial adsorption layer thickness decreased from 76.9 to 43.6 nm, the equilibrium interfacial tension decreased from 24 to 18 mN/m, and the emulsifying performance was significantly improved; 2) as the molecular mass increased from 0.55 × 10⁵ to 1.30 × 10⁵ Da, the size of pectin aggregates increased from 1195 to 1443 nm, the diffusion rate to the oil-water interface decreased, the interfacial adsorption amount decreased from 127.3 to 95.9 ng/cm², and both the interfacial and emulsifying properties deteriorated. However, since the internal hydrophobicity of the aggregates increased, the desorption of pectin from the interface was inhibited, thereby improving the emulsion stability during storage. The findings of this study provide a theoretical basis for the development and utilization of pectin emulsifiers.