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Wang X, Geng H, Wu D, Wang L, Zhang N, Wang W, Yu D. Isolation of ice structuring proteins from winter wheat in frigid region (Dongnongdongmai1) and the effect on freeze-thaw stability of dough. Food Res Int 2024; 197:115295. [PMID: 39577943 DOI: 10.1016/j.foodres.2024.115295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2024] [Revised: 09/17/2024] [Accepted: 10/31/2024] [Indexed: 11/24/2024]
Abstract
In this study, ice structuring proteins (WISPs) extracted from winter wheat in a frigid region were prepared and added to frozen-thawed dough. The WISPs were characterized, revealing that they contained a higher proportion of hydrophilic amino acids and had a molecular weight of approximately 15 kDa. The highest thermal hysteresis activity (THA) observed was 0.62 °C. The secondary structure of WISPs was determined to be as follows: β-sheet: 49.33 %, random coil: 13.87 %, α-helix: 16.35 %, β-turn: 20.45 %. The study investigated the effects of different additions of WISPs on the water mobility, glass transition temperature, microstructure, rheological properties, and texture analysis of frozen-thawed dough. The results demonstrated that the inclusion of WISPs reduced the fluidity of water and water migration in the dough during the frozen-thawed cycle. This protective effect preserved the internal structure and gluten network of the dough, leading to increased viscosity, elasticity, and improved texture properties of the frozen-thawed dough. Furthermore, the addition of WISPs at concentrations ranging from 0 % to 0.7 % resulted in a 1.8 °C increase in the glass transition temperature (Tg). Overall, these findings suggest that WISPs can serve as a beneficial additive for enhancing the freeze-thaw stability of dough.
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Affiliation(s)
- Xue Wang
- Harbin University of Commerce, Harbin 150028, China
| | - Haoyuan Geng
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dandan Wu
- Harbin University of Commerce, Harbin 150028, China
| | - Liqi Wang
- Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- Harbin University of Commerce, Harbin 150028, China
| | - Weining Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
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2
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Xiao T, Sun M, Cao S, Hao J, Rao H, Zhao D, Liu X. Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough. Food Chem X 2024; 22:101269. [PMID: 38495456 PMCID: PMC10943030 DOI: 10.1016/j.fochx.2024.101269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/19/2024] [Accepted: 03/02/2024] [Indexed: 03/19/2024] Open
Abstract
In recent years, the production of prepared and frozen foods has increased with economic development. However, during freezing, moisture migration forms ice crystals that damage food structure and reduce quality. This study investigates moisture migration changes in pre-fermented dough during frozen storage and effectiveness of Citrus fibre (CF) and Soya dietary fibre (SDF) on quality improvement. Pre-fermented frozen dough properties were evaluated at different freezing storage days with CF and SDF. Results showed frozen storage reduced water retention, converting deeply bound water to weakly bound and free water. Freezable water content increased significantly from 53% (fresh) to 56.95% (60d-control), forming disruptive ice crystals in gluten protein structure. SDF had superior water flow restriction compared to CF, preventing large ice crystal accumulation, enhancing water-holding capacity, and maintaining gluten protein structure. These findings lay a theoretical foundation for improving quality and industrial applications of pre-fermented frozen dough.
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Affiliation(s)
- Tianyu Xiao
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, China
| | - Mingkun Sun
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, China
| | - Shuwang Cao
- Shijiazhuang Beirong Foods Co., Zhengding, Shijiazhuang, China
| | - Jianxiong Hao
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, China
| | - Huan Rao
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, China
| | - Xueqiang Liu
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, China
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3
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Obadi M, Xu B. Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review. Int J Biol Macromol 2024; 255:128202. [PMID: 37979748 DOI: 10.1016/j.ijbiomac.2023.128202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Frozen dough technology has been widely used in the food industry at home and abroad due to its advantages of extending shelf life, preventing aging, and facilitating refrigeration and transportation. However, during the transportation and storage process of frozen dough, the growth and recrystallization of ice crystals caused by temperature fluctuations can lead to a deterioration in the quality of the dough, resulting in poor sensory characteristics of the final product and decreased consumption, which limits the large-scale application of frozen dough. In response to this issue, antifreeze proteins (AFPs) could be used as a beneficial additive to frozen dough that can combine with ice crystals, modify the ice crystal morphology, reduce the freezing point of water, and inhibit the recrystallization of ice crystals. Because of its special structure and function, it can well alleviate the quality deterioration problem caused by ice crystal recrystallization during frozen storage of dough, especially the plant-derived AFPs, which have a prominent effect on inhibiting ice crystal recrystallization. In this review, we introduce the characteristics and mechanisms of action of plant-derived AFPs. Furthermore, the application of plant-derived AFPs in frozen dough are also discussed.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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4
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Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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ZHANG L, TIAN X, ZENG J, WANG H, GAO H, ZHANG K, WANG M. Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.113821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Thermal, rheological properties and microstructure of hydrated gluten as influenced by antifreeze protein from oat (Avena sativa L.). J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102934] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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7
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Wang F, Xiong S, Li X, Yu J, Huang Y, Liu Y. Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanism. Food Sci Nutr 2020; 8:190-198. [PMID: 31993145 PMCID: PMC6977473 DOI: 10.1002/fsn3.1290] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 09/29/2019] [Accepted: 10/29/2019] [Indexed: 11/07/2022] Open
Abstract
Cryoprotective effect of silver carp muscle hydrolysate (SCMH) on baker's yeast (Saccharomyces cerevisiae) was examined by analyzing the growth and survival of the yeast during freeze-thaw cycles, and the physicochemical properties [ultrastructure, intracellular proteins and fatty acids, external ice formation (EIF) and internal ice formation (IIF), freezable water content] of yeast cells with or without SCMH through transmission electron microscopy, SDS-PAGE, GC-MS, and differential scanning calorimetry. The 4% of SCMH treatment exhibited good yeast cryoprotective activity and increased the yeast survival rate from 0.71% to 90.95% after 1 freeze-thaw cycle as compared to the control. The results demonstrated that the addition of SCMH could attenuate the freeze damage of yeast cells, prevent the degradation or loss of soluble proteins, and increase the composition and absolute content of fatty acids. Besides, the addition of 4% SCMH caused a drop in the EIF peak temperature (from -17.95℃ to -25.14℃) and a decrease in the IIF and freezable water content of yeast cells.
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Affiliation(s)
- Faxiang Wang
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources ProcessingSchool of Chemistry and Food EngineeringChangsha University of Science and TechnologyChangshaChina
| | - Sijia Xiong
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources ProcessingSchool of Chemistry and Food EngineeringChangsha University of Science and TechnologyChangshaChina
| | - Xianghong Li
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources ProcessingSchool of Chemistry and Food EngineeringChangsha University of Science and TechnologyChangshaChina
| | - Jian Yu
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources ProcessingSchool of Chemistry and Food EngineeringChangsha University of Science and TechnologyChangshaChina
| | - Yiqun Huang
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources ProcessingSchool of Chemistry and Food EngineeringChangsha University of Science and TechnologyChangshaChina
| | - Yongle Liu
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources ProcessingSchool of Chemistry and Food EngineeringChangsha University of Science and TechnologyChangshaChina
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Zhu J, Li L, Zhao L, Song L, Li X. Effects of freeze–thaw cycles on the structural and thermal properties of wheat gluten with variations in the high molecular weight glutenin subunit at the Glu-B1 locus. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.04.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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9
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Liu M, Liang Y, Zhang H, Wu G, Wang L, Qian H, Qi X. Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.074] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Liu M, Liang Y, Zhang H, Wu G, Wang L, Qian H, Qi X. Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6151-6161. [PMID: 29863868 DOI: 10.1021/acs.jafc.8b00910] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
During the freezing process, ice crystal formation leads to the deterioration in physicochemical properties and networks of gluten proteins. The cryoprotective effects of recombinant carrot ( Daucus carota) antifreeze protein (rCaAFP), type II antifreeze protein from Epinephelus coioides (rFiAFP), and Tenebrio molitor antifreeze protein (rTmAFP) produced from Pichia pastoris GS115 on hydrated gluten, glutenin, and gliadin during freezing were investigated. The thermal hysteresis (TH) activity and ice crystals' morphology modification ability of recombinant antifreeze proteins (rAFPs) were analyzed by differential scanning calorimetry (DSC) and cryomicroscope, respectively. The freezing and melting properties, water state, rheological properties, and microstructure of hydrated gluten proteins were studied by DSC, low field nuclear magnetic resonance, rheometer, and scanning electron microscopy, respectively. The rTmAFP exhibited strongest TH activity and ice crystals' morphology modification ability, followed by rFiAFP and rCaAFP. The addition of the three rAFPs caused freezing hysteresis and weakened the damage of freezing to the networks of hydrated gluten, glutenin, and gliadin. During freezing, the cryoprotective effects of the three rAFPs on the freezable water content, water mobility and distribution, and rheological properties of hydrated gluten were achieved by protecting these corresponding properties of hydrated glutenin. Among the three rAFPs, rTmAFP was most effective in the cryoprotective activities on hydrated gluten proteins during freezing. The results demonstrate the potential of these rAFPs, especially rTmAFP, to preserve the above properties of hydrated gluten proteins during the freezing process.
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Affiliation(s)
| | - Ying Liang
- College of Biological Engineering , Henan University of Technology , Zhengzhou 450001 , China
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Luo W, Sun DW, Zhu Z, Wang QJ. Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Ding X, Zhang H, Wang L, Qian H, Qi X, Xiao J. Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.12.025] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Ding X, Zhang H, Chen H, Wang L, Qian H, Qi X. Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.). Food Chem 2014; 175:74-81. [PMID: 25577053 DOI: 10.1016/j.foodchem.2014.11.027] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2014] [Revised: 10/08/2014] [Accepted: 11/03/2014] [Indexed: 11/26/2022]
Abstract
Antifreeze proteins from cold-acclimated malting barley were extracted by infiltration-centrifugation. The infiltration time was optimised, and its extraction effect was evaluated. The effect of cold acclimation on the accumulation of barley antifreeze proteins (BaAFPs) was assessed by comparing the thermal hysteresis activities (THA) of proteins extracted from both cold acclimated and non-cold acclimated barley grain. Ultra-filtration, ammonium precipitation and column chromatography were used successively to purify the BaAFPs, and MALDI-TOF-MS/MS was used for protein identification. The results showed that infiltration-centrifugation was more targeted than the traditional method, and 10h was the optimal infiltration time. THA was observed only after cold acclimation implied that AFPs only began to accumulate after cold acclimation. After purification, BaAFP-I was obtained at an electrophoresis level and its THA was 1.04°C (18.0 mg ml(-1)). The mass fingerprinting and sequencing results indicated the homology of the BaAFP-I to alpha-amylase inhibitor BDAI-1 (Hordeum vulgare).
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Affiliation(s)
- Xiangli Ding
- State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China.
| | - Haiying Chen
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology & School of Mechanical Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Li Wang
- State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
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14
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Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1101-0] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Jia C, Huang W, Wu C, Zhong J, Rayas-Duarte P, Guo C. Frozen Bread Dough Properties Modified by Thermostable Ice Structuring Proteins Extract from Chinese Privet (Ligustrum vulgare) Leaves. Cereal Chem 2012. [DOI: 10.1094/cchem-11-11-0136] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chunli Jia
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Weining Huang
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Corresponding author. Phone: +86 510 8591 9139. Fax: +86 510 8591 9139. E-mail:
| | - Chao Wu
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jing Zhong
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Patricia Rayas-Duarte
- Professor, Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma 74078-6055
| | - Chengxiang Guo
- Research scientist, Nanjing Christine Foods Co. Ltd., Nanjing, Jiangsu, 211100, China
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Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2010.11.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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