Extraction And Detection Of The Apline Wheat And Impact On The Bread Frozen Dough

Ice structural protein is a kind of organism to resist external ice cold stimulation of peptides.Ice plant structural protein has strong ability to inhibit crystallization and recrystallization,can be used as a food additive used in the food.Based on cold winter wheat flour as raw material,this paper studies the structure of ice cold winter wheat protein extraction and the thermal hysteresis activity detection,functional properties and the impact on the frozen dough bread.With the improved method of combination of ice with phosphate buffer solution to extract ice cold winter wheat structure protein,using the single factor tests and response surface test,the best technology of ice cold winter wheat structural protein extraction conditions is that the material liquid ratio 1:15,concentration of phosphate buffer solution 10 mol/mL,pH7.8,stirring time 2 h,10 dosage of ice hockey,ice 2 min,the ice temperature-10 ?.under the condition,the structure of ice cold winter wheat protein solution was extracted again,ice cold winter wheat protein structure was extraced through three times,the extraction yield is 18.2%.Cold winter wheat producing ice structure protein was got from Ice cold winter wheat structure proteins through the enrichment and freeze drying.After producing complex solvent,solution for ice crystals observed,and compared with distilled water and sucrose solution,the results showed that cold winter wheat ice ice crystal structural protein solution is small in size,morphological diversity,good ice crystals decorate feature.To detect different scanning calorimeter after different concentration solution of thermal hysteresis activity,get ice cold winter wheat protein structure thermal hysteresis activity,it is 0.46 ?,the thermal hysteresis activity increase significantly.Pertaining to the cold winter wheat ice structural protein has strong antifreeze activity.Structure of ice cold winter wheat protein functional properties,ice cold winter wheat structural protein emultsification and emulsion stability,are oily,have good water imbibition,it can be added to the food,but foamability,inappropriate as foaming agent.Through different process of the preparation of two kinds of frozen dough bread,adding different concentration respectively ice cold winter wheat protein producing structure,use structure instrument analysis of its quality and structure properties,frozen dough bread when adding 0.01%concentration,the dough quality improvement is most obvious,pre awake hair frozen dough in adding 0.05%concentration,the dough quality improvement is most obvious.The dough hardness,elasticity,chewiness,viscosity,cohesiveness and resilience have varying degrees of increase,pertaining to the cold winter wheat ice protein structure can be improved due to the impact of frozen dough.