摘要
为探究冷冻温度及龙柏叶抗冻蛋白对小麦淀粉结构和理化特性的影响,添加0.5%龙柏叶抗冻蛋白于小麦淀粉乳中,测定不同冷冻温度(-20℃、-40℃、-80℃)处理后淀粉的水合特性、粒径、晶体结构、糊化特性和热力学特性。结果表明:在较高冷冻温度下,冰晶形成速率慢,容易重结晶形成大冰晶,对淀粉颗粒的机械损伤较大,导致颗粒表面结构及部分有序结构损伤,结晶度下降,糊化焓降低;在较低冷冻温度下,冰晶可能仅破坏了淀粉颗粒表面结构导致无定形区物质损失,而对淀粉内部有序结构无显著损伤,且低温诱导淀粉链重排,导致有序结构增加,回生趋势增大;添加0.5%龙柏叶抗冻蛋白能够有效降低在较高冷冻温度下冰晶对淀粉有序结构的损伤,减缓在较低冷冻温度下小麦淀粉的回生倾向。因此,在不同冷冻温度下,龙柏叶抗冻蛋白均可用于减弱冰晶对小麦淀粉的损伤,降低冷冻处理对小麦淀粉的影响。龙柏叶抗冻蛋白有望成为一种新型冷冻保护剂,用于冷冻面团及其他冷冻淀粉基食品的品质改良。
In this study, the effects of freezing temperature and antifreeze protein from Sabina chinensis(Linn.)Ant. Cv. Kaizuca leaves(ScAFP) on the structure and physicochemical properties of frozen wheat starch were investigated by measuring the hydration characteristics, granule size, crystal structure, pasting properties, and thermal properties of frozen wheat starches under different freezing temperature. The solubility of starch increased gradually with the decrease of freezing temperature. The crystallinity, initial gelatinization temperature and gelatinization enthalpy of starch decreased after freezing at-20 ℃, while the crystallinity, initial gelatinization temperature and gelatinization enthalpy increased after freezing at-40 ℃ and-80 ℃. The damage mechanism of ice crystals on starch particles during freezing was revealed. When freezing at higher temperatures, ice crystals formed at a slower rate, the ice crystals were larger, and the mechanical damage to starch granules was larger, which resulted in the damage of the granule surface and ordered structure of starch, and decreased gelatinization enthalpy. When freezing at lower temperatures, ice crystals may only damage the granules surface structure of starch, but not significantly damage the ordered structure of starch, and low temperature induces starch chain rearrangement, which leads to the increase of ordered structure of starch and the increase of retrogradation trend. The addition of 0.5% ScAFP can effectively reduce the damage of starch ordered structure caused by ice crystals at higher freezing temperatures, and slow down the tendency of retrogradation of wheat starch under lower freezing temperatures. Therefore, when freeze wheat starch at different freezing temperature, ScAFP can effectively reduce the damage of ice crystals to wheat starch, and inhibit the retrogradation of frozen starch at lower freezing temperatures, which may improve the aging of frozen starch-based foods.
作者
马豪
刘玫
郑学玲
李利民
刘翀
MA Hao;LIU Mei;ZHENG Xueling;LI Limin;LIU Chong(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2022年第3期35-42,共8页
Journal of Henan University of Technology：Natural Science Edition
基金
国家小麦产业技术体系(CARS-03)
河南省小麦产业技术体系(S2021-G06)
河南工业大学高层次人才科研启动基金项目(2020BS048)
河南工业大学自科创新基金一般项目(2020ZKCJ12)。
关键词
冷冻温度
龙柏叶抗冻蛋白
小麦淀粉
结构
理化特性
freezing temperature
Sabina chinensis(Linn.) Ant.cv.Kaizuca leaves antifreeze protein
wheat starch
structure
physicochemical properties
