Effect of frozen storage temperature on the protein properties of steamed bread
| العنوان: | Effect of frozen storage temperature on the protein properties of steamed bread |
|---|---|
| المؤلفون: | Keke ZHANG, Yingxin SHI, Jie ZENG, Haiyan GAO, Mengyu WANG |
| المصدر: | Food Science and Technology, Volume: 42, Article number: e68622, Published: 29 AUG 2022 Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| بيانات النشر: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | frozen storage, quality, steamed bread, structure, protein properties, Food Science, Biotechnology |
| الوصف: | In this paper, frozen steamed bread was used as the object to study the effect of frozen storage on the protein characteristics in a steamed bread system by measuring the changes in water holding capacity, oil holding capacity, emulsifying capacity, soluble protein content, surface hydrophobicity, secondary structure and molecular weights of gluten proteins in frozen steamed bread. The results showed that with an extension of frozen storage time, the disulfide bond (S‒S) and total content of sulfydryl (-SH) decreased as a whole, and the molecular weights of steamed bread proteins were mainly distributed between 22 and 31 kDa, which were composed of a mixture of gliadin and low-molecular-weight glutenin subunits. With a decrease in frozen storage temperature, the soluble protein contents and protein water holding capacities of steamed bread first increased and then decreased, and the trend of the surface hydrophobicity was opposite. The frozen storage temperature had a significant effect on the protein properties of the steamed bread system. The changes in protein emulsification, oil holding capacity and soluble protein content were stable at -24 °C, which was suitable for long-term frozen storage. |
| وصف الملف: | text/html |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57ef6c49c75d5801110802e5e5e02f80 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101290&lng=en&tlng=en |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....57ef6c49c75d5801110802e5e5e02f80 |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |