苜蓿冰结构蛋白对冷冻面团质地的影响
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摘要
为了拓展了植物冰结构蛋白(Ice-structuring proteins,ISPs)资源,本研究采用硫酸铵沉淀法从紫花苜蓿干草中提取苜蓿冰结构蛋白(Alfalfa ice-structuring proteins,AISPs),测定热滞活性并观察冰晶变化。将AISPs添加到冷冻面团中,测定不同冻融周期、不同AISPs的添加量对冷冻面团质构特性、拉伸特性以及微观结构的影响。结果表明:AISPs热滞活性为0.61℃,与NaCl及蔗糖溶液相比,AISPs溶液经四次冻融后其冰晶数量多体积小,说明AISPs具有一定的抗冻活性。随冻融周次的增加,AISPs添加量为2.0%～2.5%时,冷冻面团的硬度降低,弹性和内聚性稳定增加,黏附性显著增加(p <0.05);拉伸面积和延展性增大;淀粉颗粒遭受破坏小,面筋网络结构清晰。说明AISPs对冷冻面团具有很好的抗冻保护作用,改善了冷冻面团的质地,使其冻藏稳定性得以明显提高。
In order to develop the resource of plant ice structure proteins( ISPs),alfalfa ice structural proteins( AISPs) were extracted from alfalfa hay by ammonium sulfate precipitation method in this study. The thermal hysteresis activity( THA) was measured and the changes of ice crystals were observed. Then AISPs was added to frozen dough,and the texture properties tensile properties and micro-structure of frozen dough after several periods of freeze-thaw cycles were measured. The results showed that the THA of AISPs was 0.61 ℃.When AISPs were compared with NaCl and sucrose solution,it had more ice crystals and smaller volume after four times of freeze-thaw cycles.It identified that AISPs had antifreeze activity in a certain extent.With the increasing of freeze-thaw cycles,when AISPs were added from 2.0% to 2.5%,many performance of frozen dough were increased observably,such as elasticity,cohesiveness,adhesion,extension area and ductility( p < 0.05).The hardness of frozen dough was reduced.The tarch granules were destroyed less and the gluten networks were became clearly.AISPs displayed good protection effect on frozen dough to improve the quality of frozen dough,and the frozen storage stability was improved obviously.
In order to develop the resource of plant ice structure proteins( ISPs),alfalfa ice structural proteins( AISPs) were extracted from alfalfa hay by ammonium sulfate precipitation method in this study. The thermal hysteresis activity( THA) was measured and the changes of ice crystals were observed. Then AISPs was added to frozen dough,and the texture properties tensile properties and micro-structure of frozen dough after several periods of freeze-thaw cycles were measured. The results showed that the THA of AISPs was 0.61 ℃.When AISPs were compared with NaCl and sucrose solution,it had more ice crystals and smaller volume after four times of freeze-thaw cycles.It identified that AISPs had antifreeze activity in a certain extent.With the increasing of freeze-thaw cycles,when AISPs were added from 2.0% to 2.5%,many performance of frozen dough were increased observably,such as elasticity,cohesiveness,adhesion,extension area and ductility( p < 0.05).The hardness of frozen dough was reduced.The tarch granules were destroyed less and the gluten networks were became clearly.AISPs displayed good protection effect on frozen dough to improve the quality of frozen dough,and the frozen storage stability was improved obviously.
引文
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[6]滕月斐,丛琛,杨磊,等.乳化剂影响新鲜及冷冻面团面包品质的研究[J].食品科技,2011(7):130-134.
[7]任顺成,马瑞萍,韩素云.木聚糖酶对冷冻面团和馒头品质的影响[J].中国粮油学报,2013,28(12):17-22.
[8] Surisvalls R,Mehmedbasic M,Voets I K. Marine fish antifreeze proteins:The key towards cryopreserving the winter soldier[J].Superhero Science and Technology,2018(1):1-12.
[9]李文轲,马春森.抗冻蛋白特征、作用机理与预测新进展[J].生命科学,2012,24(10):1089-1097.
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[12]Wang S Y,Damodaran S.Ice-Structuring peptides derived from bovine collagen[J]. Journal of Agricultural&Food Chemistry,2009,57(12):5501-5509.
[13]Ding X,Zhang H,Wang L,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]Hassasroudsari M,Goff H D. Ice structuring proteins from plants:Mechanism of action and food application[J]. Food Research International,2012,46(1):425-436.
[15]曲敏,董正婷,陈凤莲,等.苜蓿冰结构蛋白的提取及对冷冻面团的影响[J].食品科学,2014,35(24):57-62.
[16]崔宁宁,宋希明,邹元平,等.应用差示扫描量热法检测昆虫总蛋白的热滞活性[J].昆虫学报,2013,56(2):131-135.
[17]Tomalty H E,Walker V K. Perturbation of bacterial ice nucleation activity by a grass antifreeze protein[J].Biochemical&Biophysical Research Communications,2014,452(3):636-641.
[18]金周筠,刘宝林.抗冻蛋白及其应用前景[J].食品研究与开发,2014,35(20):142-146.
[19]李文轲,马春森.抗冻蛋白特征、作用机理与预测新进展[J].生命科学,2012,24(10):1089-1097.
[20]尉姗姗,尹林克,牟书勇,等.新疆沙冬青抗冻蛋白的提取分离及其热滞活性测定[J].植物分类与资源学报,2007,29(2):251-255.
[21]刘尚,廖祥儒,张建国,等.一种女贞叶抗冻蛋白的分离纯化[J].植物学报,2007,24(4):505-510.
[22]Zachariassen K E,Devries A L,Hunt B,et al.Effect of ice fraction and dilution factor on the antifreeze activity in the hemolymph of the cerambycid beetle Rhagium inquisitor[J].Cryobiology,2002,44(2):132-141.
[23]龚束芳,杨涛,车代弟.抗冻蛋白溶液中冰晶生长行为的研究[J].上海交通大学学报:农业科学版,2010,28(3):265-268.
[24]王维香.沙冬青抗冻蛋白的分离纯化及特性鉴定[D].大连:大连理工大学,2004:26-33.
[25]刘海燕,尚珊,王宏兹,等.糯麦粉对冷冻面团发酵流变特性和面包烘焙特性的影响[J].食品科学,2012,33(3):77-81.
[26]姬成宇,石媛媛,李梦琴,等.抗冻蛋白对预发酵冷冻面团中蛋白质特性及水分状态的影响[J].食品科学,2017,34:1-10.
[27]冯世德,孙太凡.玉米粉对小麦面团和馒头质构特性的影响[J].食品科学,2013,34(1):101-104.
[28]王世新,杨强,李新华.水分对冷冻小麦面团质构及面筋蛋白二级结构的影响[J].食品科学,2017,38(9):149-155.
[29]任欣,李小婷,沈群.冷冻贮藏环境对速冻水饺皮品质特性的影响[J].农业工程学报,2014,30(6):263-271.
[30]Zhang C,Zhang H,Wang L.Effect of carrot(Daucus carota)antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb[J]. LWT Food Science and Technology.2008,41(6):1029-1036..
[31]潘振兴,邹奇波,黄卫宁,等.冰结构蛋白对长期冻藏冷冻面团抗冻发酵特性与超微结构的影响[J].食品科学,2008,29(8):39-42.
[32]黄忠民,岳宗阳,艾志录,等.冻结速率对面团品质的影响[J].中国食品学报,2013,13(10):92-96.
[33]李楠,王佳玮,张丽媚,等.改良剂对冷冻面团抗拉伸特性和馒头品质的影响[J].中国粮油学报,2011,26(12):16-19.
[34]刘颖,张丹,刘丽宅.马铃薯-小麦混合粉面团制备及品质改良研究[J].食品工业科技,2017,38(6):137-141..
[35]Ribotta P D,Perez G T,Leon A E,et al.Effect of emulsifier and guar gum on micro structural,rheological and baking performance of frozen bread dough[J].Food Hydrocolloids,2004,18(2):305-313.
[36]Zounis S,Quail K J,Wootton M,et al.Studying frozen dough structure using low-temperature scanning electron microscopy[J]. Journal of Cereal Science,2002,35(2):135-147.
[37]Goff H D,Kasapis S. Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks[J]. Biomacromolecules,2007,8(4):1293-1299.
[2]Kondakic T,Zhang J W,Zhou W. Impact of flour protein content and freezing conditions on the quality of frozen dough and corresponding steamed bread[J].Food&Bioprocess Technology,2015,8(9):1877-1889.
[3] Giannou V,Kessoglou V,Tzia C. Quality and safety characteristics of bread made from frozen dough[J]. Trends in Food Science&Technology,2003,14(3):99-108.
[4]王文果.冷冻面团的研究与发展[J].食品与发酵科技,2006,42(3):15-19.
[5]俞学锋,杨子忠,冷建新,等.冷冻面团加工技术与中国传统食品现代化[J].粮食加工,2007,32(1):18-20.
[6]滕月斐,丛琛,杨磊,等.乳化剂影响新鲜及冷冻面团面包品质的研究[J].食品科技,2011(7):130-134.
[7]任顺成,马瑞萍,韩素云.木聚糖酶对冷冻面团和馒头品质的影响[J].中国粮油学报,2013,28(12):17-22.
[8] Surisvalls R,Mehmedbasic M,Voets I K. Marine fish antifreeze proteins:The key towards cryopreserving the winter soldier[J].Superhero Science and Technology,2018(1):1-12.
[9]李文轲,马春森.抗冻蛋白特征、作用机理与预测新进展[J].生命科学,2012,24(10):1089-1097.
[10]Provesi J G,Amante E R,Provesi J G,et al. Review:Antifreeze proteins-an emerging technology for freezing foods[J]. Brazj food Technol,2015,18(1):2-13.
[11]Ustun N S,Turhan S. Antifreeze proteins:Characteristics,function,mechanism of action,sources and application to foods[J]. Journal of Food Processing&Preservation,2015,39(6):3189-3197.
[12]Wang S Y,Damodaran S.Ice-Structuring peptides derived from bovine collagen[J]. Journal of Agricultural&Food Chemistry,2009,57(12):5501-5509.
[13]Ding X,Zhang H,Wang L,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]Hassasroudsari M,Goff H D. Ice structuring proteins from plants:Mechanism of action and food application[J]. Food Research International,2012,46(1):425-436.
[15]曲敏,董正婷,陈凤莲,等.苜蓿冰结构蛋白的提取及对冷冻面团的影响[J].食品科学,2014,35(24):57-62.
[16]崔宁宁,宋希明,邹元平,等.应用差示扫描量热法检测昆虫总蛋白的热滞活性[J].昆虫学报,2013,56(2):131-135.
[17]Tomalty H E,Walker V K. Perturbation of bacterial ice nucleation activity by a grass antifreeze protein[J].Biochemical&Biophysical Research Communications,2014,452(3):636-641.
[18]金周筠,刘宝林.抗冻蛋白及其应用前景[J].食品研究与开发,2014,35(20):142-146.
[19]李文轲,马春森.抗冻蛋白特征、作用机理与预测新进展[J].生命科学,2012,24(10):1089-1097.
[20]尉姗姗,尹林克,牟书勇,等.新疆沙冬青抗冻蛋白的提取分离及其热滞活性测定[J].植物分类与资源学报,2007,29(2):251-255.
[21]刘尚,廖祥儒,张建国,等.一种女贞叶抗冻蛋白的分离纯化[J].植物学报,2007,24(4):505-510.
[22]Zachariassen K E,Devries A L,Hunt B,et al.Effect of ice fraction and dilution factor on the antifreeze activity in the hemolymph of the cerambycid beetle Rhagium inquisitor[J].Cryobiology,2002,44(2):132-141.
[23]龚束芳,杨涛,车代弟.抗冻蛋白溶液中冰晶生长行为的研究[J].上海交通大学学报:农业科学版,2010,28(3):265-268.
[24]王维香.沙冬青抗冻蛋白的分离纯化及特性鉴定[D].大连:大连理工大学,2004:26-33.
[25]刘海燕,尚珊,王宏兹,等.糯麦粉对冷冻面团发酵流变特性和面包烘焙特性的影响[J].食品科学,2012,33(3):77-81.
[26]姬成宇,石媛媛,李梦琴,等.抗冻蛋白对预发酵冷冻面团中蛋白质特性及水分状态的影响[J].食品科学,2017,34:1-10.
[27]冯世德,孙太凡.玉米粉对小麦面团和馒头质构特性的影响[J].食品科学,2013,34(1):101-104.
[28]王世新,杨强,李新华.水分对冷冻小麦面团质构及面筋蛋白二级结构的影响[J].食品科学,2017,38(9):149-155.
[29]任欣,李小婷,沈群.冷冻贮藏环境对速冻水饺皮品质特性的影响[J].农业工程学报,2014,30(6):263-271.
[30]Zhang C,Zhang H,Wang L.Effect of carrot(Daucus carota)antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb[J]. LWT Food Science and Technology.2008,41(6):1029-1036..
[31]潘振兴,邹奇波,黄卫宁,等.冰结构蛋白对长期冻藏冷冻面团抗冻发酵特性与超微结构的影响[J].食品科学,2008,29(8):39-42.
[32]黄忠民,岳宗阳,艾志录,等.冻结速率对面团品质的影响[J].中国食品学报,2013,13(10):92-96.
[33]李楠,王佳玮,张丽媚,等.改良剂对冷冻面团抗拉伸特性和馒头品质的影响[J].中国粮油学报,2011,26(12):16-19.
[34]刘颖,张丹,刘丽宅.马铃薯-小麦混合粉面团制备及品质改良研究[J].食品工业科技,2017,38(6):137-141..
[35]Ribotta P D,Perez G T,Leon A E,et al.Effect of emulsifier and guar gum on micro structural,rheological and baking performance of frozen bread dough[J].Food Hydrocolloids,2004,18(2):305-313.
[36]Zounis S,Quail K J,Wootton M,et al.Studying frozen dough structure using low-temperature scanning electron microscopy[J]. Journal of Cereal Science,2002,35(2):135-147.
[37]Goff H D,Kasapis S. Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks[J]. Biomacromolecules,2007,8(4):1293-1299.