Effect of oat antifreeze protein on the depolymerization of frozen-thaw glutenin macropolymer

IF 4.3 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-21 DOI:10.1016/j.jcs.2026.104376

Yanjie Zhang , Jinhui Wang , Kunlin Ji , Zhilu Ai , Zhili Pan , Zhen Li , Yao Zhang , Huiping Fan

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引用次数: 0

Abstract

Oat antifreeze proteins (AsAFPs) are thermal hysteresis activity proteins extracted from oat seeds. In this study, they was added to hydrated gluten at 0.5 %, freeze-thawed, and freeze-dried under different treatment times, extracted glutenin macropolymer (GMP) from it, and then determined the content, particle size distribution, free sulfhydryl content, secondary structure and thermodynamic stability of GMP. Study the effect of AsAFPs on the depolymerization of freeze-thaw GMP showed that the GMP content decreases, the particle size gradually changes from large and medium size to small size, the free sulfhydryl content increases, the secondary structure exhibits disorderly instability, and the thermal stability and enthalpy decrease with the additions of freeze-thaw. With the addition of AsAFPs, the trend was the same, but with a small change. It indicates that AsAFPs has an inhibitory effect on GMP depolymerization.

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燕麦抗冻蛋白对冻融谷蛋白高分子解聚的影响

燕麦抗冻蛋白是从燕麦种子中提取的热滞活性蛋白。在本研究中，将它们以0.5%的比例加入到水合面筋中，在不同的处理时间下进行冷冻解冻和冷冻干燥，从中提取谷蛋白大聚合物（GMP），并测定GMP的含量、粒径分布、游离巯基含量、二级结构和热力学稳定性。研究AsAFPs对冻融GMP解聚的影响表明，随着冻融剂的加入，GMP含量降低，粒径逐渐由大、中粒径向小粒径转变，游离巯基含量增加，二级结构无序不稳定，热稳定性和焓降低。随着asafp的加入，趋势是一样的，但有一个小的变化。说明AsAFPs对GMP解聚具有抑制作用。

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

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.