Quality deterioration mechanism of freeze-thawed sweet potato oat dough: In terms of ice crystals and protein changes

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-01-19 DOI:10.1111/1750-3841.17658

Xinyu Wei, Xu Duan, Wenchao Liu, Guangyue Ren, Linlin Li, Weiwei Cao, Junliang Chen, Xiaofei Sun, Linlin Zhao

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引用次数: 0

Abstract

Sweet potato–oat composite dough is a nutritious, functional dough with promising market potential. This study investigates its quality changes during freeze-thaw cycles from the perspectives of ice crystals and protein alterations to provide theoretical support for its processing and production. After freeze-thaw cycles, both the storage modulus and loss modulus of the dough decrease, resulting in increased hardness, reduced resilience and chewiness, lower sensory scores, decreased specific volume, and darker color. From the perspective of ice crystals, the formation and melting of ice crystals caused significant changes in water status: strongly bound water increased then decreased, weakly bound and free water decreased then increased, and freezable water content rose significantly (p < 0.05). These changes disrupted the dough's structure, leading to pore enlargement and collapse. From the protein perspective, freeze-thaw treatment significantly reduced β-folds and α-helices, causing the protein structure to become loose and disordered, further affecting elasticity and viscosity. Results showed that after more than three freeze-thaw cycles, the dough's processing properties and product quality deteriorated, making it unsuitable for further use.

Practical Application

Sweet potato oatmeal composite dough is a new type of functional composite dough, which is rich in nutrients and has a promising market prospect. This study reveals the mechanism of the influence of ice crystal formation and protein structure changes on the quality of sweet potato oat dough during freezing, which can provide a reference for the study of frozen dough of other miscellaneous grains. By exploring the changes in dough quality during freezing storage and transport, reasonable freezing storage and transport times and conditions were developed to reduce the effects of freezing and thawing on dough quality, and to ensure the taste and value of the product, thus providing consumers with better frozen pasta choices.

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冻融甘薯燕麦面团品质劣化机理：以冰晶和蛋白质变化为依据。

甘薯燕麦复合面团是一种营养丰富的功能性面团，具有广阔的市场潜力。本研究从冰晶和蛋白质变化的角度研究其在冻融循环过程中的品质变化，为其加工和生产提供理论支持。冻融循环后，面团的储存模量和损失模量均降低，导致面团硬度增加，回弹性和嚼劲降低，感官评分降低，比容减小，颜色变深。从冰晶的角度来看，冰晶的形成和融化引起了水状态的显著变化：强结合水先增加后减少，弱结合水和自由水先减少后增加，可冻水含量显著上升（p . 539）

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.