冷冻温度对非发酵面团蛋白质结构及面团特性的影响

Effectof Freezing Temperature on Protein Structure and Dough Properties of Non-fermented Dough

冷冻温度影响冷冻面团的质量。通过研究不同冷冻温度对非发酵面团中蛋白质结构、面团特性的影响,为冷冻非发酵面团产品冷冻工艺优化提供借鉴。结果表明,随着冷冻温度的降低,面团中聚合体蛋白、谷蛋白大聚体含量增加,游离巯基含量下降,蛋白解聚程度降低;与未冷冻面团相比,-20℃冷冻的面团中α-螺旋、β-转角结构显著下降,β-折叠结构显著上升,-30℃、-40℃冷冻的面团中α-螺旋、β-折叠结构无显著性变化;冷冻后,面团硬度、回复性、黏附性上升,弹性、内聚性下降;-20℃冷冻后面团的硬度最大,弹性、内聚性最低。冷冻面团中蛋白质结构与质构特性具有显著的相关性。降低冷冻温度,可以降低非发酵面团中聚合体蛋白的解聚程度,对蛋白二级结构和面团质构特性的稳定具有积极作用。

Freezing temperature affected the quality of frozen dough.In this study,the effects of freezing temperatures on the protein structure and dough properties of non-fermented dough were investigated,which provided a theoretical basis for the optimization of frozen non-fermented dough products.In accordance with the survey results,as the freezing temperature decreased,the content of polymeric protein and glutenin macro-polymer in the dough increased,the free sulfhydryl content decreased,and the degree of protein depolymerization reduced.The secondary structure of the protein(α-helix andβ-turn)in frozen dough freezing at-20℃decreased whileβ-sheet structure increased significantly compared with unfrozen dough.However,the secondary structure(α-helix andβ-sheet)in the frozen dough at-30℃and-40℃had no significant change,The hardness,resilience and adhesiveness of frozen dough increased after freezing,while springiness and cohesiveness decreased.The dough freezing at-20℃had the highest hardness and lowest springiness and cohesiveness.There was a significant correlation between protein structure and texture characteristics in frozen dough.Reducing the freezing temperature could reduce the degree of depolymerization of the polymeric protein in the non-fermented dough,and had a positive effect on the stability of the secondary structure and texture characteristics of the protein.