Yunfei Dai, H. Gao, Xiaoling Tian, Keqiang Huang, Yufen Liu, Jie Zeng, Mengyu Wang, Yueqi Qin
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引用次数: 1
Abstract
The effects of freeze-thaw cycles (from 1 to 5 cycles) at different temperatures (-6 °C, -12 °C, -18 °C, -24 °C, and -30 °C) on the properties of gluten isolated from dough were investigated. The results showed that after the same number of freeze-thaw cycle, the water-holding capacity of gluten protein was higher at lower temperatures, and the viscoelasticity and bound water content increased slightly with decreasing temperature. The microstructure of gluten protein was more uniform and relatively complete at -30 °C and -24 °C compared with other temperature conditions. Lower temperatures led to a significant decrease in the proportion of α-helices and β-turns and a notable increase in that of β-sheets. At the same temperature, the water-holding capacity, bound water content and viscoelasticity decreased with increasing number of freeze-thaw cycles. Compared with the first freeze-thaw cycle (F1), the cavity in the gluten microstructure of the fifth freeze-thaw cycle (F5) was larger and even exhibited fracture. In short, the increase in the number of freeze-thaw cycles damages the properties of gluten protein, and lower temperatures are more conducive to maintaining the stability of gluten properties.
期刊介绍:
Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.