为了探讨大豆低聚肽(soy oligopeptides, SOP)对冷冻面团特性的影响,该研究采用流变仪、低场核磁共振成像分析仪、傅里叶变换中远红外(Fourier-transform infrared spectrometer, FTIR)、质构仪、X-射线衍射仪(X-ray diffraction, XRD)及激光扫描共聚焦显微镜(confocal laser scanning microscope, CLSM)等方法,对冷冻面团的流变特性、水分分布、蛋白质的二级结构、质构特性、淀粉的相对结晶度及微观结构进行了表征。研究结果表明,SOP能够降低冷冻面团的弹性模量(G′)和黏性模量(G″),延缓冷冻面团的水分迁移,促进自由水向半结合水的转变。红外数据表明,SOP加入冷冻面团中,与对照组相比,有序结构(β-折叠和α-螺旋)的总和最大可增加4.44%,说明SOP的取代在一定程度上可以促进冷冻面团由无序向有序结构的转变。质构数据表明,SOP能够降低冷冻面团的硬度和弹性(P<0.05),这与流变特性分析结果一致。XRD分析结果表明,SOP能够降低冷冻面团的结晶度,与对照组相比,在SOP取代量为0.4%时,最大可降低8.73%(P<0.05),从而起到延缓淀粉回生的作用。微观结构表明,在SOP低取代量(≤0.4%)下能够改善冷冻面团的微观结构。该研究将为SOP在冷冻食品中的应用提供理论基础。
This study utilized various analytical techniques, including rheometry, low-field nuclear magnetic resonance spectrometer, Fourier-transform infrared spectrometer (FTIR), texture analyzer, X-ray diffraction (XRD), and confocal laser scanning microscopy (CLSM), to investigate the effects of soy oligopeptides (SOP) on frozen dough properties.The findings revealed that SOP decreased the storage modulus (G′) and loss modulus (G″) of frozen dough, retarded water migration, and facilitated the conversion of free water to semi-bound water.Infrared analysis demonstrated that the incorporation of SOP led to a potential increase of up to 4.44% in ordered protein structures (β-sheets and α-helixes), indicating a partial transition from disordered to ordered structures in the frozen dough system.Texture analysis revealed that SOP significantly reduced the hardness and elasticity of frozen dough, consistent with the rheological findings.XRD analysis further demonstrated that SOP supplementation reduced the crystallinity of frozen dough.Compared with the control, addition of 0.4% SOP decreased crystallinity by up to 8.73% (P<0.05), thereby retarding starch retrogradation.Microstructural analysis confirmed that low levels of SOP (≤0.4%) markedly improved the dough’s microstructural integrity.This will provide a theoretical basis for the application of SOP in frozen foods.
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