Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-10-19 DOI:10.1016/j.foodhyd.2024.110763

Wei Tang , Longfei Ye , Tiao Han , Jianfei He , Jianhua Liu

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Abstract

In this study, the impact of chitosan with different molecular weights (30, 100, 150, 200 and 250 kDa) on the freeze-thaw stability, structural and functional properties of gluten protein under freeze-thaw cycle were investigated, and the potential cryo-protective mechanism of chitosan was elucidated. Results revealed that all chitosans confer cryo-protection to gluten proteins, with the 30 kDa chitosan exhibiting the most pronounced effect. Chitosan mitigated the increase in free sulfhydryl, carbonyl, and hydrophobic group content, thus maintaining the structural integrity of gluten protein to some extent, and further resulting in increases of 42.48%, 36.68%, 20.34% and 13.63% in water-holding capacity, emulsifying activity, foaming activity and foam stability, respectively, as compared to original gluten protein. Furthermore, chitosan slowed down the water migration, thereby delaying ice recrystallization, and ultimately reducing the damage to gluten network. Additionally, chitosan could interact with gluten protein through hydrogen bond, thereby contributing to the cryo-protective effect. This study provides a new insight for the application of chitosan in frozen dough food processing and storage.

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不同分子量的壳聚糖对谷蛋白冻融稳定性的影响：蛋白质结构、功能特性和低温保护机制

本研究探讨了不同分子量（30、100、150、200 和 250 kDa）的壳聚糖在冻融循环下对谷蛋白冻融稳定性、结构和功能特性的影响，并阐明了壳聚糖潜在的低温保护机制。结果表明，所有壳聚糖都能为谷蛋白提供低温保护，其中 30 kDa 壳聚糖的作用最为明显。壳聚糖缓解了游离巯基、羰基和疏水基团含量的增加，从而在一定程度上保持了谷蛋白结构的完整性，并进一步使其持水能力、乳化活性、发泡活性和泡沫稳定性与原始谷蛋白相比分别提高了 42.48%、36.68%、20.34% 和 13.63%。此外，壳聚糖还能减缓水的迁移，从而延缓冰的再结晶，最终减少对面筋网络的破坏。此外，壳聚糖还能通过氢键与谷蛋白相互作用，从而起到低温保护作用。这项研究为壳聚糖在冷冻面团食品加工和储存中的应用提供了新的见解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.