Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough

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 mu mol/g) of gluten. Meanwhile, more alpha-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.