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Structural and physicochemical characteristics of wheat starch as influenced by freeze-thawed cycles and antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves.
Liu, Mei; Li, Jie; Ma, Hao; Qin, Guolan; Niu, Mengge; Zhang, Xiaoyin; Zhang, Jin; Wei, Yangkun; Han, Jiajing; Liang, Ying; Zhang, Shenying; Yin, Lulu; Zhu, Haojia; Huang, Ying; Li, Limin; Zheng, Xueling; Liu, Chong.
Afiliação
  • Liu M; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
  • Li J; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Ma H; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
  • Qin G; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Niu M; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
  • Zhang X; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Zhang J; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
  • Wei Y; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Han J; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
  • Liang Y; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Zhang S; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
  • Yin L; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Zhu H; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
  • Huang Y; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Li L; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
  • Zheng X; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Liu C; National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
Food Chem X ; 20: 100927, 2023 Dec 30.
Article em En | MEDLINE | ID: mdl-38144810
ABSTRACT
The effects of freeze-thawed cycles (FTs) and a new antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves (ScAFP) on the structure and physicochemical characteristics of wheat starch were studied. The mechanical breaking exerted by ice crystals on starch granules during FTs gradually deepened, sequentially squeezing the surface (2-6 FTs), amorphous region (8 FTs) and crystalline region (10 FTs) of starch granules. These changes led to reduced thermal stability, increased retrogradation tendency, and weakened gel network structure. The addition of ScAFP retarded the damage of ice crystals on starch granule structure and crystal structure during FTs, and significantly reduced the retrogradation tendency. Compared with native starch, the hardness of freeze-thawed starch without and with added ScAFP after 10 FTs decreased by 17.85% and 9.22%, respectively, indicating ScAFP improved the gel texture properties of freeze-thawed starch. This study provides new strategies for improving the quality of frozen starch-based foods.
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China