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Intervention Regulation Of Chia Seed Gum On Aggregation And Structural Properties Of Gluten Before And After Freezing

Posted on:2024-09-09Degree:MasterType:Thesis
Country:ChinaCandidate:Y F DaiFull Text:PDF
GTID:2531307097467504Subject:Food Science and Engineering
Abstract/Summary:PDF Full Text Request
Wheat dough and gluten protein were studied in this paper.Firstly,by comparing drying methods,Chia seed gum(CSG)with good color,high freeze-thaw stability and strong hydration ability was selected.Then,the dough was mixed with wheat flour at the ratio of 0%,0.2%,0.4%,0.6%,0.8% and 1.0% and stored at-18 °C for 0~30 days.The effects of CSG on the structural properties of dough,functional properties and thermal properties of gluten protein before and after freezing were analyzed,and the intervention and regulation mechanism of CSG on the aggregation and structural properties of gluten protein was discussed.The main research results are as follows:(1)Effects of CSG on structural characteristics of wheat frozen dough.The results showed that the CSG hydration capacity,freeze-thaw stability and color of vacuum freeze-drying were better than those of vacuum and hot air drying.CSG enhanced the shearing thinning resistance of wheat flour and the cooking stability of dough,reduced the recovery value,made the dough less prone to aging,and extended the storage time of dough.The addition of CSG had no significant effect on the color and freezing point of the dough.However,the freezing time was shortened by 34% compared with 0% at 0.6~1.0%.In addition,CSG enhanced the combination degree of dough and water,improved the elasticity of dough,reduced the hardness of dough,and was more conducive to the storage of dough.The addition of CSG can protect the smooth and integrity of starch granules during the frozen storage of dough.However,when the amount reached 0.8%,the structure of gluten protein was adversely affected.(2)The effect of CSG on the functional properties and aggregation of gluten protein before and after freezing.For the functional properties of gluten protein,the addition of CSG(0.4%)slowed down the content of soluble protein in gluten protein and improved the water holding capacity.In the process of frozen storage,it had a good inhibition effect on its degeneration,and the effect becomes more obvious with the extension of frozen storage time.The addition of CSG inhibited the increase of hydrophobic groups or disulfide bonds,and the oil retention did not change significantly even with the increase of freezing time.The addition ratio of CSG had little effect on emulsification and stability,but in general,the effect was significantly better than without gluten protein,and this phenomenon became more obvious with the extension of time.It was beneficial to maintain the bubble property of gluten protein,which was more significant with the extension of time(20 d),and its bubble stability was also enhanced.As for the thermal properties of gluten,the temperature range of gluten melting increased significantly with CSG addition,and the enthalpy value(ΔHm)and the content of freezable water(Fw)decreased significantly.The addition of CSG was beneficial to resist the influence of temperature fluctuation on the quality of gluten protein during freezing storage,and strengthen the binding of gluten protein and water.The addition of CSG can increase the glass conversion temperature(Tg)and specific volume(ΔCp)of gluten samples,and increase the denaturation transition temperature(Tp)and degradation temperature(Td)of gluten protein,which can reduce the occurrence of recrystallization and resist pyrolysis to a certain extent.(3)The effect of CSG on the aggregation and structural properties of gluten protein before and after freezing.The addition of CSG increased the freezing rate of gluten protein,and the freezing time was shortened by 42.3% compared with 0.8~1.0%.The addition of CSG had no effect on the subunit composition of gluten protein,but it could better control the change of strong and weak binding water and delay the structural deterioration caused by the extension of time(30 d).0.2~0.6% CSG significantly improved the viscoelasticity of gluten,but 0.8~1.0% CSG had the opposite effect on gluten production.During cryostorage,CSG inhibited the transformation tendency of α-helix and β-turn to random curling and β-folding,and had a protective effect on the secondary structure of gluten.The increase of CSG addition ratio,although it enlarged the pores of gluten protein,was conducive to the formation of fine ice crystals of gluten protein,which was more conducive to its long-term freezing storage.
Keywords/Search Tags:chia seed gum, frozen dough, wheat gluten, structural variation, aggregation
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