{"title":"静电场下的冷冻储存对冷冻面筋流变特性的影响","authors":"Yanyan Zhang, Siqi Zhang, Menghui Sun, Guangjie An, Hongwei Wang, Hua Zhang","doi":"10.1002/cche.10775","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>Electrostatic fields, as a new food physical processing technology, can effectively improve the quality of frozen food. The purpose of this study is to investigate the effect of electrostatic field-assisted frozen storage (SEF) on dough rheological properties, gluten structure, and its mechanism.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>The results showed that the G′ and G\" of the gluten were efficiently maintained by SEF throughout frozen storage. Meanwhile, after 8 weeks of frozen storage, the relative contents of α-helices were 25.28% and 24.76%, respectively, and the relative contents of random coils were 40.58% and 41.25%, respectively, in SEFs compared with the control group. This suggested that SEFs might affect the recrystallization of ice crystals by changing the orientation of water molecules, which, in turn, alleviated the disruption of protein secondary structural order. SEF had no effect on the gauche-gauche-gauche conformation. SEF reduced damage to protein senior structure by frozen storage. The glutenin macropolymer (GMP) depolymerization of the control and SEF groups was 28.55% and 28.17%, respectively, and the SEF decelerated the GMP depolymerization.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>SEF slowed the disruption of the molecular structure by reducing the depolymerization of GMP and slowing the depolymerization of the α-helix, thus maintaining the viscoelasticity of the gluten.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>Exploring the mechanism of the effect of electrostatic field-assisted frozen storage on gluten quality.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"739-749"},"PeriodicalIF":2.2000,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of frozen storage under static electric field on frozen gluten rheological properties\",\"authors\":\"Yanyan Zhang, Siqi Zhang, Menghui Sun, Guangjie An, Hongwei Wang, Hua Zhang\",\"doi\":\"10.1002/cche.10775\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>Electrostatic fields, as a new food physical processing technology, can effectively improve the quality of frozen food. The purpose of this study is to investigate the effect of electrostatic field-assisted frozen storage (SEF) on dough rheological properties, gluten structure, and its mechanism.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>The results showed that the G′ and G\\\" of the gluten were efficiently maintained by SEF throughout frozen storage. Meanwhile, after 8 weeks of frozen storage, the relative contents of α-helices were 25.28% and 24.76%, respectively, and the relative contents of random coils were 40.58% and 41.25%, respectively, in SEFs compared with the control group. This suggested that SEFs might affect the recrystallization of ice crystals by changing the orientation of water molecules, which, in turn, alleviated the disruption of protein secondary structural order. SEF had no effect on the gauche-gauche-gauche conformation. SEF reduced damage to protein senior structure by frozen storage. The glutenin macropolymer (GMP) depolymerization of the control and SEF groups was 28.55% and 28.17%, respectively, and the SEF decelerated the GMP depolymerization.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>SEF slowed the disruption of the molecular structure by reducing the depolymerization of GMP and slowing the depolymerization of the α-helix, thus maintaining the viscoelasticity of the gluten.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>Exploring the mechanism of the effect of electrostatic field-assisted frozen storage on gluten quality.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"101 4\",\"pages\":\"739-749\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2024-03-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10775\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10775","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Impact of frozen storage under static electric field on frozen gluten rheological properties
Background and Objectives
Electrostatic fields, as a new food physical processing technology, can effectively improve the quality of frozen food. The purpose of this study is to investigate the effect of electrostatic field-assisted frozen storage (SEF) on dough rheological properties, gluten structure, and its mechanism.
Findings
The results showed that the G′ and G" of the gluten were efficiently maintained by SEF throughout frozen storage. Meanwhile, after 8 weeks of frozen storage, the relative contents of α-helices were 25.28% and 24.76%, respectively, and the relative contents of random coils were 40.58% and 41.25%, respectively, in SEFs compared with the control group. This suggested that SEFs might affect the recrystallization of ice crystals by changing the orientation of water molecules, which, in turn, alleviated the disruption of protein secondary structural order. SEF had no effect on the gauche-gauche-gauche conformation. SEF reduced damage to protein senior structure by frozen storage. The glutenin macropolymer (GMP) depolymerization of the control and SEF groups was 28.55% and 28.17%, respectively, and the SEF decelerated the GMP depolymerization.
Conclusions
SEF slowed the disruption of the molecular structure by reducing the depolymerization of GMP and slowing the depolymerization of the α-helix, thus maintaining the viscoelasticity of the gluten.
Significance and Novelty
Exploring the mechanism of the effect of electrostatic field-assisted frozen storage on gluten quality.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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