丝胶抗冻肽在马铃薯冷冻馒头中的应用研究

Application of sericin antifreeze peptides on the frozen potato steamed buns

在马铃薯冷冻面团中加入不同比例的丝胶肽,通过测定冷冻面团及其馒头产品的体积变化研究丝胶肽对冷冻馒头产品的比容和发酵力的影响,利用低频核磁共振仪和质构仪分别测定冷冻馒头的水分迁移情况和质构特性的变化。结果表明,丝胶肽的添加可以显著提高马铃薯馒头的比容和冷冻面团的发酵力。冻融8 d时,与空白对照组馒头相比,添加4%与8%丝胶肽的馒头比容分别增加了0.16 m L/g和0.19 m L/g;面团发酵4 h后,体积分别增加了7.5 m L和11.5 m L。与空白对照组相比,添加4%丝胶肽的马铃薯馒头的T22、T23弛豫时间均较小,峰面积A22、A23、A总均较大,具有较强的水分结合力,可以减缓水分的迁移与流失。质构特性结果表明,丝胶肽的添加对冷冻马铃薯馒头的硬度、弹性、咀嚼性的下降和黏聚性的上升趋势有减缓作用。冻融8 d时,与空白对照组相比,添加8%丝胶肽使马铃薯馒头的硬度、弹性、咀嚼性的下降分别减缓7.14%,4.91%,17.86%,使黏聚性的上升减缓18.76%。研究结果表明丝胶肽的添加对冷冻面团中的酵母有冷冻保护作用,可以抑制冷冻馒头产品的水分迁移与流失,使其保持良好的质构特性。

In this study, different proportions of sericin peptides were added into the frozen potato dough, and the effects of sericin peptides on the volume and fermentation capacity of frozen steamed buns were investigated by measuring the volume change of the frozen dough and the frozen steamed buns.The moisture transfer of the frozen steamed buns was measured by a low frequency nuclear magnetic resonance instrument, and their texture properties were measured by a texture analyzer. The results showed that the addition of sericin peptides can significantly improve the fermentation capacity of frozen dough, Compared with the control group without the addition of sericin peptides steamed buns, the specific volume of steamed buns with 4% and 8% sericin peptides were increased by 0.16 mL/g and 0.19 mL/g when the freezing thawing days reached 8 days.After 4 hours of fermentation, the volume of dough adding 4% and 8% sericin peptides were increased by 7.5 mL and 11.5 mL, respectively.In addition, compared with the control group, the relaxation time T：2, T23 of potato steamed buns with 4 % sericiu peptides were smaller and the peak area A22, A23, ATwere larger during the process of freezing and thawing.The water binding capacity of potato steamed buns with 4% sericin peptides was strong,which can slow down the moisture migration and loss.The texture properties results showed that the addition of sericin peptides could slow down the decrease of hardness, elasticity and chewiness, and the increase of the cohesiveness of frozen potato steamed buns. When the freezing thawing time reached 8 days,the decrease in hardness,elasticity and chewiness of potato steamed buns containing 8% sericin peptides were slowed by 7.14% ,4.91% and 17.86% ,respectively,while the increase in cohesiveness was slowed by 18.76% compared with the control group.The results showed that the addition of sericin peptides has cryoprotective effects on yeast in frozen dough, and it also has a certain inhibitory effect on the moisture migration and loss of frozen steamed buns products, so as to maintain good texture characteristics.