Effects of freeze-thaw treatments at different temperatures on the properties of gluten protein from fermented dough
Mengyu Wang
School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Data curation, Investigation, Writing - original draft
Search for more papers by this authorCorresponding Author
Jie Zeng
School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Correspondence
Jie Zeng, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Email: [email protected]
Keqiang Huang, Intelligent Agricultural College, Liaoning Agricultural Technical College, Yingkou, Liaoning 115009, China.
Email: [email protected]
Contribution: Conceptualization, Project administration, Writing - review & editing
Search for more papers by this authorCorresponding Author
Keqiang Huang
Intelligent Agricultural College, Liaoning Agricultural Technical College, Yingkou, China
Correspondence
Jie Zeng, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Email: [email protected]
Keqiang Huang, Intelligent Agricultural College, Liaoning Agricultural Technical College, Yingkou, Liaoning 115009, China.
Email: [email protected]
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorXiaoling Tian
Food and Drug Department, Liaoning Agricultural Technical College, Yingkou, China
Contribution: Methodology, Supervision
Search for more papers by this authorHaiyan Gao
School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Conceptualization, Project administration, Supervision
Search for more papers by this authorKeke Zhang
School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Investigation, Methodology
Search for more papers by this authorMengyu Wang
School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Data curation, Investigation, Writing - original draft
Search for more papers by this authorCorresponding Author
Jie Zeng
School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Correspondence
Jie Zeng, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Email: [email protected]
Keqiang Huang, Intelligent Agricultural College, Liaoning Agricultural Technical College, Yingkou, Liaoning 115009, China.
Email: [email protected]
Contribution: Conceptualization, Project administration, Writing - review & editing
Search for more papers by this authorCorresponding Author
Keqiang Huang
Intelligent Agricultural College, Liaoning Agricultural Technical College, Yingkou, China
Correspondence
Jie Zeng, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Email: [email protected]
Keqiang Huang, Intelligent Agricultural College, Liaoning Agricultural Technical College, Yingkou, Liaoning 115009, China.
Email: [email protected]
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorXiaoling Tian
Food and Drug Department, Liaoning Agricultural Technical College, Yingkou, China
Contribution: Methodology, Supervision
Search for more papers by this authorHaiyan Gao
School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Conceptualization, Project administration, Supervision
Search for more papers by this authorKeke Zhang
School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Investigation, Methodology
Search for more papers by this authorAbstract
The effects of freeze-thaw cycles at different temperatures on the water-holding capacity, rheological properties, water distribution, secondary structure, and microstructure of gluten protein in the fermented dough were investigated. The gluten protein from fermented dough was freeze-thawed 1–5 times at −6°C, −12°C, −18°C, −24°C, and −30°C. The results showed that when the number of freeze-thaw cycles increased, the water-holding capacity and viscoelasticity of gluten protein decreased, the free water and β-sheet content increased significantly, and the gluten network structure was damaged. With the decrease in freeze-thaw temperature, the deterioration of the water-holding capacity and viscoelasticity of gluten decreased, and the free water and β-sheet content were more efficiently maintained. The microcosmic pores of the gluten protein tended to be uniform at lower temperatures. In short, the quality of gluten protein was most stable when the freeze-thaw cycles were performed at −24°C and −30°C.
Novelty Impact Statement
At present, most studies on frozen flour products focus on the impact of frozen storage, which does not fully consider the characteristics of quality deterioration and the changes caused by water migration in frozen flour products during freezing-thawing cycles. In this paper, it was found that temperature fluctuation at lower temperatures was more conducive to maintaining gluten quality. The results are beneficial because they will help mitigate the negative effects of temperature fluctuation on frozen flour products during transportation.
CONFLICT OF INTEREST
No conflict of interest exists in the submission of this manuscript, and the manuscript has been approved by all authors for publication.
Open Research
DATA AVAILABILITY STATEMENT
All data generated or analysed during this study are included in this published article.
Supporting Information
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