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Food Chem ; 439: 138143, 2024 May 01.
Artículo en Inglés | MEDLINE | ID: mdl-38103490

RESUMEN

The use of frozen dough is an intensive food-processing practice that contributes to the development of chain operations in the bakery industry. However, the fermentation activity of yeasts in frozen dough can be severely damaged by freeze-thaw stress, thereby degrading the final bread quality. In this study, chickpea protein hydrolysate significantly improved the quality of steamed bread made from frozen dough while enhancing the yeast survival rate and maintaining yeast cell structural integrity under freeze-thaw stress. The mechanism underlying this protective role of chickpea protein hydrolysate was further investigated by untargeted metabolomics analysis, which suggested that chickpea protein hydrolysate altered the intracellular metabolites associated with central carbon metabolism, amino acid synthesis, and lipid metabolism to improve yeast cell freeze-thaw tolerance. Therefore, chickpea protein hydrolysate is a promising natural antifreeze component for yeast cryopreservation in the frozen dough industry.


Asunto(s)
Cicer , Proteínas de Saccharomyces cerevisiae , Saccharomyces cerevisiae/metabolismo , Cicer/metabolismo , Hidrolisados de Proteína/metabolismo , Congelación , Proteínas de Saccharomyces cerevisiae/metabolismo , Fermentación , Pan/análisis
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