In order to improve the stability of gluten during frozen storage, the effects of polyglucose addition on water distribution, secondary structure, thermodynamic properties, rheological properties and microstructure of gluten system were studied by nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter (DSC), dynamic rheometer (DHR) and scanning electron microscope (SEM).The results showed that polydextrose (PD) had antifreeze activity. The conversion of immobilized water to free water decreased significantly in gluten by adding 6% PD with increasing of frozen storage time. PD addition inhibited the decrease of α-helix and the increase of random coil in gluten during frozen storage. The addition of PD significantly increased the α-helix content and improved the thermodynamic stability of gluten. With the extension of frozen storage time, the decrease of G′ and G″ of gluten addition with PD was lower than the control group. The SEM images showed that the gluten network structure with PD addition was more uniform, smaller in pore size and better in continuity after seven weeks of frozen storage. In general, PD could effectively weaken the destruction of gluten network by frozen storage, and thus improve the frozen storage stability of gluten.
XIE Xinhua
,
HAO Mingyuan
,
FAN Yichao
,
ZHANG Bei
,
WANG Na
,
GUO Fangjie
. Effect of polydextrose on hydration and structure of gluten during frozen storage[J]. Food and Fermentation Industries, 2020
, 46(3)
: 78
-83
.
DOI: 10.13995/j.cnki.11-1802/ts.021910
[1] YAZAR G, DUVARCI O C, TAVMAN S, et al. LAOS behavior of the two main gluten fractions: gliadin and glutenin[J]. Journal of Cereal Science, 2017, 77:201-210.
[2] SCHWARZLAFF S S, JOHNSON J M, BARBEAU W E, et al. Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation[J]. Journal of Food Quality, 1996, 19(3):217-229.
[3] WANG P,TAO H,WU F, et al. Effect of Frozen Storage on the Foaming Properties of Wheat Gliadin[J]. Food Chemistry, 2014, 164(1): 44-49.
[4] ZOUNIS S, QUAIL K J, WOOTTON M, et al. Effect of final dough temperature on the microstructure of frozen bread dough[J]. Journal of Cereal Science, 2002, 36(2):135-146.
[5] HUSSAIN R,SINGH A,VATANKHAH H, et al. Effects of locust bean gum on the structural and rheological properties of resistant corn starch[J]. Journal of Food Science and Technology, 2017, 54(3): 650-658.
[6] CERNA M, BARROS A S, NUNES A, et al.Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives[J]. Carbohydrate Polymers, 2003,51: 383-389.
[7] HICSASMAZ Z,YAZGAN Y,BOZOGLU F,et al. Effect of polydextrose-substitution on the cell structure of the high-ratio cake system[J]. LWT - Food Science and Technology, 2003, 36(4): 441-450.
[8] NOPIANTI R,HUDA N,ISMAIL N, et al. Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus Spp.) surimi during frozen storage[J]. Journal of Food Science and Technology-mysore, 2013, 50(4): 739-746.
[9] 谢新华,毋修远,张蓓,等.γ-聚谷氨酸对面筋蛋白冻藏稳定性的影响[J].农业机械学报,2018,49(7): 369-374.
[10] WANG PEI, XU LEI, NIKOO M, et al. Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: comparative studies on gluten-, glutenin- and gliadin-rich fractions[J]. Food Hydrocolloids, 2014, 35(3):238-246.
[11] ZHANG Y,ZHANG H,WANG L, et al. Extraction of oat (Avena Sativa L.) antifreeze proteins and evaluation of their effects on frozen dough and steamed bread[J]. Food and Bioprocess Technology, 2015, 8(10): 2 066-2 075.
[12] JIA CHUNLI, HUANG WEINING, RAYAS DUARTE P, et al. Hydration, polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves[J]. Journal of Cereal Science, 2014, 59(2):132-136.
[13] DING XIANGLI, ZHANG HUI, WANG LI, et al. Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles[J]. Food Hydrocolloids, 2015, 47:32-40.
[14] XIN CHEN, NIE LINKIE, CHEN HONGLIANG, et al. Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough[J]. Food Hydrocolloids, 2018, 80:8-14.
[15] MEJRI M, ROGE B, BENSOUISSI A, et al. Effects of some additives on wheat gluten solubility: a structural approach[J]. Food Chemistry, 2005, 92(1):7-15.
[16] ZHAO LEI, LI LIN, LIU GUOQIN, et al. Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten[J]. Food Research International, 2013, 53(1):409-416.
[17] KHATKAR B S, BARAK S, MUDGIL D. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten[J]. International Journal of Biological Macromolecules, 2013, 53(2):38-41.
[18] PARAS SHARMA, HARDEEP, SINGH GUJRAL. Anti-staling effects of β-glucan and barley flour in wheat flour chapatti[J]. Food Chemistry,2014:102-108.
[19] GUENAELLE L, BONASTRE O, SANDRA M, et al. Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough[J].Journal of Food Engineering, 2010, 99(1):70-76.
[20] LINLAUD N,FERRER E,PUPPO M, et al. Hydrocolloid interaction with water, protein, and starch in wheat dough[J]. Journal of Agricultural and Food Chemistry, 2011, 59(2): 709-713.
