Effect of the freeze-thaw cycles on glutenin structure and functional properties

被引：0

作者：

Pan, Zhili ^{[1
,2
]}

Xing, Shimin ^{[1
]}

Zhang, Xiuling ^{[2
]}

He, Wei ^{[1
]}

Ai, Zhilu ^{[1
]}

机构：

[1] College of Food Science and Technology, Henan Agricultural University, Zhengzhou,450002, China

[2] Food Science College of Northeast Agricultural University, Harbin,150030, China

来源：

Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 09期

关键词：

Thawing; -; Freezing;

D O I：

10.16429/j.1009-7848.2015.09.007

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In order to explore the change mechanism of frozen food quality in cold chain circulation, the glutenin in the dumpling wrapper was objected to analyze the changes of physicochemical and functional properties under the freeze-thaw cycles from-40℃ to 25℃. The result showed that emulsification and foaming ability increased, the solubility decreased while the surface hydrophobicity raised by freeze-thaw cycles; the free thiol contents dropped and HMW degraded, and the decreasing of random coil and a-helix were 8.25%, 18.67% respectively. All of these showed that the structure of protein was broken and functional properties reduced under the freeze-thaw cycles, which provided the reference for the study in mechanism of dumplings quality. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.

引用

页码：47 / 53

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