四氢嘧啶对冷冻面团的保护作用研究

Study on the protective effect of frozen dough by ectoine

中文关键词:  冷冻面团  四氢嘧啶  保护作用  理化指标

英文关键词:frozen dough  ectoine  protective effect  physicochemical index

中文摘要:

      目的 探究四氢嘧啶对冷冻面团的保护作用。方法 以添加四氢嘧啶和未添加四氢嘧啶面团为研究对象, 置于?20℃冰箱冷冻0、15、30、60 d, 探究酵母菌存活率、酵母菌发酵力、面团比容、水分含量、可冻结水含量和面团二级结构随冷冻时间的变化。结果 在冷冻过程中添加四氢嘧啶面团各指标均优于未添加四氢嘧啶面团, 且整体变化趋势较平缓。在冷冻环境下, 四氢嘧啶与面团中的水及蛋白质之间发生相互作用, 从而抑制冰晶对酵母菌及面筋蛋白的伤害, 使面团结构更稳定。结论 四氢嘧啶对冷冻面团中酵母菌活性和面筋蛋白同时起到保护作用且性质稳定, 可将其作为一种新型抗冻剂用于冷冻面团生产中, 同时也为四氢嘧啶潜在的食品领域应用提供理论基础。

英文摘要:

      Objective To explore the protective effect of ectoine on frozen dough. Methods The dough with and without ectoine, as the research object, was investigated the changes of yeast survival rate, yeast fermentation capacity, dough specific volume, water content, frozen water content and dough secondary structure with freezing time after frozen at ?20℃ for 0, 15, 30 and 60 days. Results During the freezing process, the indexes of the dough added with ectoine were better than those of the dough without ectoine, with relatively flat change trend. In the freezing environment, the interaction of ectoine with the water and protein in the dough inhibits the damage of ice crystals to yeast and gluten protein, thus making the dough structure more stable. Conclusion Ectoine can protect yeast activity and gluten protein in frozen dough at the same time, with stable properties, as a new antifreeze in the production of frozen dough, and also provide a theoretical basis for its potential application in the food field.