Food and Fermentation Industries >

2023 , Vol. 49 >Issue 21: 206 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034248

Synergetic effects of glucose oxidase and silver carp muscle hydrolysate on quality improvement of frozen dough

  • FU Yuting ,
  • BAI Ni ,
  • CHEN Feiyue ,
  • YU Jian ,
  • LIU Yongle ,
  • LI Xianghong ,
  • WANG Faxiang
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  • (Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, School of food Science and Bioengineering,Changsha University of Science and Technology, Changsha 410114, China)

Received date: 2022-11-08

  Revised date: 2023-01-15

  Online published: 2023-12-08

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Abstract

To regulate the negative effect of silver carp muscle hydrolysate (SCMH) on the quality of frozen dough, the glucose oxidase (GOD) was mixed into the previously preferred SCMH and then added into the frozen dough. The effects of GOD and SCMH on the appearance and texture of bread from frozen dough, the tensile strength and adhesion of dough, and the formation and properties of gluten in frozen dough was analyzed. The results showed that GOD did not change the antifreeze activity of SCMH, but decreased the total antioxidant capacity of SCMH from 1 243 U/g to 950 U/g. The addition of GOD synergistically improved the color, hardness, consistency, and chewability of bread with SCMH, and the changes after four freeze-thaw cycles were smaller than that of the SCMH-only group. After adding SCMH, the tensile strength of dough decreased by 29% and adhesion increased by 383%, while the formed wet gluten was prone to collapse and fractured within 2.5-3.3 min, and its tensile length increased from 7.5 cm in the control group to 11.97 cm. The synergistic addition of GOD counteracted the negative effects of SCMH on dough rheological properties and gluten formation, resulting in significantly higher dough tensile strength than the SCMH and control groups (P<0.05), comparable dough adhesion and gluten fracturing time with the control group, and significantly improved gluten morphology and ductility. In addition, the tensile strength and adhesion of dough in SCMH and GOD+SCMH groups did not change significantly after four freeze-thaw cycles, while the gluten morphology and ductility of GOD+SCMH group were better than those before freeze-thaw treatment. The results indicated that GOD did not affect the antifreeze activity of SCMH, but could cooperate with SCMH to improve the color and texture properties of bread, and reduce the negative effects of SCMH on the rheological properties and gluten formation of dough. This provided a theoretical basis for the practical application of SCMH in improving frozen dough and its effective regulation.

Key words： silver carp; frozen dough; glucose oxidase; improvement; synergy

Cite this article

FU Yuting , BAI Ni , CHEN Feiyue , YU Jian , LIU Yongle , LI Xianghong , WANG Faxiang . Synergetic effects of glucose oxidase and silver carp muscle hydrolysate on quality improvement of frozen dough[J]. Food and Fermentation Industries, 2023 , 49(21) : 206 -212 . DOI: 10.13995/j.cnki.11-1802/ts.034248

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