食品科学2018，Vol.39Issue(10)：7-13,7.DOI:10.7506/spkx1002-6630-201810002
冻融循环下抗冻多肽对冷冻马铃薯面团的品质保护及作用机理
Quality Protection and Action Mechanism of Antifreeze Peptide on Frozen Potato Dough Subjected to Freeze-Thaw Cycles
摘要
Abstract
The objective of the present study was to determine the effect of antifreeze peptides from tilapia scale (TSAPP) on the specific volume, fermentation properties, water loss rate, starch gelatinization degree, texture properties, water distribution and mobility of frozen potato dough during freeze-thaw cycles and to elucidate the underlying mechanism of action. The addition of 1% TSAPP could increase the specific volume, shorten the fermentation time, augmented the starch gelatinization degree and reduce the water loss rate. Texture analysis showed that the hardness, chewiness and gumminess of potato steamed bread containing 1% TSAPP were decreased respectively by 29.96%, 26.99%, and 28.30% as compared with those of the control group. Analysis by nuclear magnetic resonance (NMR) showed that TSAPP affected the water status in potato dough by increasing tightly bound water and decreasing semi-bound water. TSAPP could also inhibit water loss and increase the water holding capacity of potato dough. In conclusion, antifreeze peptides could be used as a cryoprotective agent in frozen potato dough products.关键词
冷冻马铃薯面团/马铃薯馒头/抗冻多肽/冻融循环/品质保护Key words
frozen potato dough/ potato steamed bread/ antifreeze peptide/ freeze-thaw cycles/ quality protection分类
轻工纺织引用本文复制引用
李灵,陈旭,汪少芸..冻融循环下抗冻多肽对冷冻马铃薯面团的品质保护及作用机理[J].食品科学,2018,39(10):7-13,7.基金项目
国家自然科学基金面上项目(31571779) （31571779）
