Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

被引：0
作者：
Yanjie Zhang
Hui Zhang
Li Wang
Haifeng Qian
Xiguang Qi
机构：
[1] Jiangnan University,State Key laboratory of Food Science and Technology
[2] Jiangnan University,School of Food Science and Technology
来源：
Food and Bioprocess Technology | 2015年 / 8卷
关键词：
Oat (; L.); Vacuum infiltration-centrifugation; Antifreeze proteins; Frozen dough; Steamed bread; Properties;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
In this study, vacuum infiltration-centrifugation of cold-induced oats at −18 °C was adopted in the extraction of oat antifreeze proteins (AFPs), and the effects of the oat AFPs on the physicochemical, rheological, and fermentation properties of frozen dough and the textural characteristics of steamed bread were investigated. Supplementation with oat AFPs lowered the freezable water content of the dough, resulting in some beneficial effects on final steamed bread. The rheological properties of the oat AFP group showed a greater fermentation capacity than did the control group (without oat AFP). A scanning electron microscopic analysis showed that supplementation with oat AFPs could protect the gluten matrix from disruption, thus resulting in superior textural properties in the steamed bread. In conclusion, oat AFPs could be used as a beneficial additive to frozen dough.
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页码：2066 / 2075
页数：9
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