He Ni, Pan Zhiqin, Li Lin, Zhang Xia, Yuan Yi, Yang Yipeng, Han Shuangyan, Li Bing
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China.
School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
Foods. 2023 Jul 21;12(14):2772. doi: 10.3390/foods12142772.
The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties and microstructure of frozen unfermented dough. The results showed that the dough with LAC + FA had a lower softening degree than the dough with FA alone. Correspondingly, LAC + FA incorporation enhanced the viscoelastic behavior of frozen unfermented dough with better stability. Furthermore, a more uniform and homogeneous gluten network was observed in the LAC + FA-supplemented dough after 21 d of storage. The structural stability of the frozen gluten sample increased after LAC + FA treatment, possibly owing to an increase in the oxidation degree of FA. Moreover, LAC + FA treatment promoted the oxidation of the sulfhydryl groups to some extent, resulting in more extensive cross-linking. LAC + FA treatment hindered the protein conformational changes typically induced by frozen storage compared with LAC alone. Overall, LAC + FA treatment has a synergistic effect on enhancing the viscoelastic behaviors of frozen unfermented dough and inhibiting the conformational variation in frozen gluten; thus, it shows promise for improving frozen dough.
冷冻处理引起的品质劣化限制了用于标准化和延迟烘焙的冷冻面团技术的发展。在本研究中，漆酶（LAC）和阿魏酸（FA）被用于改善冷冻未发酵面团的流变学特性和微观结构。结果表明，添加LAC+FA的面团比单独添加FA的面团软化程度更低。相应地，加入LAC+FA增强了冷冻未发酵面团的粘弹性行为，使其具有更好的稳定性。此外，储存21天后，在添加LAC+FA的面团中观察到更均匀一致的面筋网络。LAC+FA处理后冷冻面筋样品的结构稳定性增加，可能是由于FA氧化程度增加。此外，LAC+FA处理在一定程度上促进了巯基的氧化，导致更广泛的交联。与单独使用LAC相比，LAC+FA处理阻碍了通常由冷冻储存引起的蛋白质构象变化。总体而言，LAC+FA处理在增强冷冻未发酵面团的粘弹性行为和抑制冷冻面筋的构象变化方面具有协同作用；因此，它在改善冷冻面团方面具有前景。
