Li Yan, Wang Yu, Qiu Xi, Fan Mingcong, Wang Li, Qian Haifeng
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Foods. 2023 Sep 28;12(19):3607. doi: 10.3390/foods12193607.
The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-treated gluten increased by 18.34% compared with the blank group and 5.73% compared with the wheat gluten (WG) group. Compared with wheat gluten, the texture properties of steamed bread with lactylated gluten increased significantly. Changes in rheological properties demonstrated that the frozen dough's viscoelasticity increased significantly. The lactylated gluten could reduce water mobility and decrease the content of freezable water in frozen dough. Moreover, the free sulfhydryl (SH) content increased, revealing that the protein was depolymerized. Based on the microstructure and corresponding protein network analysis (PNA), the total area and the number of protein network connection points of the dough adding lactylated gluten were significantly higher than those of the blank group and the WG group. In conclusion, lactylated gluten enhanced the freeze-thaw tolerance of frozen dough.
研究了乳酸化面筋和冻融循环对冷冻馒头面团水状态、微观结构和品质的影响。经过三次冻融循环（3F/T）后，用乳酸钠处理的面筋制作的馒头比空白组的比容增加了18.34%，比小麦面筋（WG）组增加了5.73%。与小麦面筋相比，用乳酸化面筋制作的馒头的质地特性显著提高。流变学性质的变化表明，冷冻面团的粘弹性显著增加。乳酸化面筋可以降低水的流动性，减少冷冻面团中可冻结水的含量。此外，游离巯基（SH）含量增加，表明蛋白质发生了解聚。基于微观结构和相应的蛋白质网络分析（PNA），添加乳酸化面筋的面团的总面积和蛋白质网络连接点数量显著高于空白组和WG组。总之，乳酸化面筋增强了冷冻面团的冻融耐受性。
