Effect of enzymatically interesterified oil-based plastic fats on physicochemical and structural properties of pre-cooked gluten during freeze-thaw cycling

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-10 DOI:10.1016/j.lwt.2025.118601

Chuanjing Wu, Beibei Zhao, Liuyu Hou, Hua Li

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引用次数: 0

Abstract

To alleviate the quality deterioration of frozen pre-cooked flour products, this study examined the effect of enzymatically interesterified rapeseed oil-based plastic fats (EIPF) on the physicochemical and structural properties of pre-cooked gluten (PCG) during freeze-thaw (FT) cycling. Incorporation of 1 % EIPF alleviated the ice crystal-induced damage to the gluten network, therefore mitigating the physicochemical properties changes of PCG during FT cycles, including degraded textural properties, thermal destabilization, diminished particle size, and variation in hydration-oil duality. EIPF mitigated the destructive depolymerization of PCG, and inhibited the reduction in α-helix and β-turn (15.47 % and 4.01 %) during FT cycles. EIPF interacted with PCG by ionic bond and hydrogen bond, meanwhile reducing the hydrophobic interaction. EIPF reduced SH content (35.49 %) and increased initial S-S bond (8 %), revealing the promoted cross-linking of gluten. Additionally, EIPF stabilized both covalent and non-covalent interaction changes during FT cycling. In conclusion, this study provides theoretical support for improving the quality of PCG and utilizing EIPF in frozen flour products.

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酶法酯化油基塑料脂肪对冻融循环中预熟面筋理化和结构特性的影响

为了缓解冷冻预熟面粉产品的质量恶化，本研究研究了酶交换菜籽油基塑料脂肪（EIPF）在冻融循环过程中对预熟面筋（PCG）理化和结构特性的影响。1% EIPF的加入减轻了冰晶对面筋网络的损伤，从而减轻了PCG在FT循环过程中物理化学性质的变化，包括结构性能的退化、热不稳定、粒径的减小和水化-油二元性的变化。EIPF减轻了PCG的破坏性解聚，抑制了FT循环中α-螺旋和β-转的减少（分别为15.47%和4.01%）。EIPF与PCG通过离子键和氢键相互作用，同时减少了疏水相互作用。EIPF降低了SH含量（35.49%），增加了初始S-S键（8%），表明促进了面筋的交联。此外，EIPF在FT循环过程中稳定了共价和非共价相互作用的变化。综上所述，本研究为提高PCG品质和EIPF在冷冻面粉制品中的应用提供了理论支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.