Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-19 DOI:10.1016/j.fochx.2025.103058

Jiaxin Zheng, Dongdong Xie, Xing Li, Yuyang Li

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引用次数: 0

Abstract

Frozen dough often faces freeze-thaw cycles (FT) caused by temperature fluctuations during production, transportation, and processing. The mechanism of guar gum's effect on dough improvement is explored by the freeze-thaw dough model in this study. The reducing sugar content was increased at 0.3 %, 0.6 %, and 0.9 % in FT0 and FT8 treatment, while decreased at 1.2 % guar gum, the content decreased at 0.9 and 1.2 % guar gum in FT4; the production of glycerol was increased at 0.6 % to 1.2 % groups in FT0, increased at 0.3 % to 1.2 % groups in FT4, increased at 0.3 % and 0.9 % groups in FT8, the content of glutathione in the dough was reduced in groups with guar gum. The maximum fermentation height, the dough's total CO₂ production, and holding gas production were at 0.6 % guar gum in FT0 and FT8. The highest content of gluten was at 0.6 % in FT4 and FT8. Guar gum addition inhibited the depolymerization of proteins, prevented the protein structure from transforming to a disordered structure, improved the structural integrity of proteins, and increased the development of disulfide bonds and glutenin macropolymers. In conclusion, 0.6 % performed best within the tested conditions.

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瓜尔胶对冻融循环下面团发酵特性及蛋白质理化性质的改善

冷冻面团在生产、运输和加工过程中经常面临由温度波动引起的冻融循环。通过冻融面团模型，探讨瓜尔胶对面团改善作用的机理。在FT0和FT8处理下，还原糖含量分别提高了0.3%、0.6%和0.9%，而在瓜尔胶含量为1.2%的处理下，还原糖含量有所下降，在FT4处理下，瓜尔胶含量分别降低了0.9%和1.2%；在FT0中，0.6% ~ 1.2%组的甘油产量增加，FT4中0.3% ~ 1.2%组的甘油产量增加，FT8中0.3%和0.9%组的甘油产量增加，瓜尔胶组的面团中谷胱甘肽含量降低。在FT0和FT8中，最大发酵高度、面团总CO2产量和持气产量为0.6%。在FT4和FT8中，面筋含量最高，为0.6%。瓜尔胶的加入抑制了蛋白质的解聚，阻止了蛋白质结构向无序结构的转变，提高了蛋白质的结构完整性，促进了二硫键和谷蛋白大聚合物的形成。综上所述，在测试条件下，0.6%为最佳。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.