Yang Qin, Chen Ning, Chen Han-Qing
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
Food Chem. 2025 Jul 1;479:143808. doi: 10.1016/j.foodchem.2025.143808. Epub 2025 Mar 12.
In this study, the effect of basil seed gum and its two fractions with different molecular weights on the rheological, physicochemical and structural properties of frozen dough were investigated. The rheological and microstructural results showed that the addition of high molecular weight fraction greatly enhanced the viscoelasticity of frozen dough and helped form a more compact gluten network than basil seed gum and its low molecular weight fraction. After 8 freeze-thaw cycle treatment, the frozen dough added with high molecular weight fraction of basil seed gum displayed lower content of freezable water (46.86 %) and less free sulfhydryl (3.69 μmol/g) of gluten. Meanwhile, more α-helix (27.43 %, 23.89 %) was maintained in gluten molecules after 4 or 8 freeze-thaw cycle treatment. The basil seed gum with high molecular weight showed better cryoprotective effect on frozen dough. This study may provide a theoretical basis for the application of basil seed gum in frozen foods.
本研究考察了罗勒籽胶及其两种不同分子量级分对冷冻面团流变学、物理化学和结构特性的影响。流变学和微观结构结果表明，添加高分子量级分极大地增强了冷冻面团的粘弹性，且与罗勒籽胶及其低分子量级分相比，有助于形成更致密的面筋网络。经过8次冻融循环处理后，添加高分子量级分罗勒籽胶的冷冻面团表现出较低的可冻结水含量（46.86%）和较少的面筋游离巯基（3.69 μmol/g）。同时，在4次或8次冻融循环处理后，面筋分子中更多的α-螺旋结构得以保留（分别为27.43%、23.89%）。高分子量的罗勒籽胶对冷冻面团表现出更好的冷冻保护作用。本研究可为罗勒籽胶在冷冻食品中的应用提供理论依据。
