食品与发酵工业 >

2021 , Vol. 47 >Issue 12: 70 - 74

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026016

研究报告

鱼胶原肽对面包酵母及冷冻面团的抗冻保护作用

  • 刘海冬 ,
  • 刘伟 ,
  • 刘永乐 ,
  • 俞健 ,
  • 郭星辛 ,
  • 王发祥
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  • (长沙理工大学 化学与食品工程学院,湖南省水生资源食品加工工程技术研究中心,湖南 长沙, 410114)
硕士研究生(王发祥副教授为通讯作者,E-mail:wfx@csust.edu.cn)

收稿日期: 2020-10-30

  修回日期: 2020-12-02

  网络出版日期: 2021-07-22

基金资助

国家自然科学基金面上项目(32072251;31972106);湖南省自然科学基金项目(2020JJ4096)

收起

Cryoprotective effect of fish collagen peptides on baker's yeast and frozen dough

  • LIU Haidong ,
  • LIU Wei ,
  • LIU Yongle ,
  • YU Jian ,
  • GUO Xingxin ,
  • WANG Faxiang
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  • (Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, College of Chemical and Food Engineering, Changsha University of Science and Technology, Changsha 410114,China)

Received date: 2020-10-30

  Revised date: 2020-12-02

  Online published: 2021-07-22

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摘要

将鱼胶原肽添加到酵母菌悬液及冷冻面团中,研究其对冻融过程中酵母菌存活率、相对发酵力和冷冻面团面包品质、面筋及其游离巯基含量的影响。结果表明,经过6次冻融循环后,60 g/L的鱼胶原肽能使面包酵母存活率由空白组的9%提高至47%,相对发酵力由0.29提高至0.47,与海藻糖组(分别为40%和0.48)相当;6次冻融循环后,鱼胶原肽组面包的比容和弹性分别较冻融前下降了16.1%、13.2%,下降率与海藻糖组(13.8%、9.2%)差异不大,均低于空白组(18.4%、38.4%);冻融过程中,面团湿面筋含量逐渐下降,面筋游离巯基含量逐渐上升,6次冻融循环后,鱼胶原肽组面团的面筋含量下降了12%,游离巯基含量增加了8%,变化幅度与海藻糖组(13%、9%)基本一致,显著低于空白组(17%、25%)。因此,鱼胶原肽对冷冻面团中酵母菌及面筋结构均具有良好的抗冻保护作用,可作为冷冻面团规模化生产过程中的潜在抗冻剂。

关键词： 胶原肽; 酵母菌; 抗冻剂; 面筋; 巯基

本文引用格式

刘海冬 , 刘伟 , 刘永乐 , 俞健 , 郭星辛 , 王发祥 . 鱼胶原肽对面包酵母及冷冻面团的抗冻保护作用[J]. 食品与发酵工业, 2021 , 47(12) : 70 -74 . DOI: 10.13995/j.cnki.11-1802/ts.026016

Abstract

Fish collagen peptides (FCPs) were added into baker's yeast suspension and frozen dough. The yeast survival rate, relative fermentability, bread quality, gluten content and the free sulfhydryl content were analyzed after 0 to 6 cycles of freeze-thaw treatment. Results showed that the addition of 60 g/L FCPs increased the yeast survival rate from 9% of the control group (0 g/L) to 47% when the yeast suspension underwent 6 freeze-thaw cycles. The relative fermentability of dough in FCPs group was still 0.47 after 6 freeze-thaw cycles, similar to that of trehalose group (0.48) but significantly higher than that of the control group (0.29). Accordingly, the specific volume and elasticity of bread from frozen dough in FCPs group and trehalose group decreased by 16.1%, 13.2% and 13.8%, 9.2%, while that of the control group decreased by 18.4% and 38.5%, respectively. Besides, the gluten content of dough in FCPs group decreased by 12% and its free sulfhydryl content increased by 8% after 6 freeze-thaw cycles, which was similar to that of the trehalose group (13%, 9%) and significantly lower than that of the control (17%, 25%). Therefore, FCPs exhibited well cryoprotective effect on yeast cells and gluten structure of frozen dough, and could be used in the large-scale production of frozen dough as a potential cryoprotectant.

Key words： collagen peptide; yeast; cryoprotectant; gluten; sulfhydryl

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