Investigation of the Effect of NaCl Concentrations on the Formation of Amyloid Fibrils During the Cooking of Wheat Noodles

In our previous study, we observed that sodium chloride (NaCl) influences the formation of amyloid fibrils (AFs) by gluten in cooked wheat noodles. However, the underlying mechanisms of NaCl’s effect on AF formation during the cooking process remain unclear. This study systematically investigates the impact of NaCl concentration (0–2.0%, w/w) and cooking time (0–7 min) on AF formation. ThT fluorescence and Congo red confirmed AF formation across all NaCl concentration levels. At low NaCl...