苜蓿冰结构蛋白对速冻饺子皮质地的影响
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摘要
以"肇东"紫花苜蓿干草为原料,采用冰结合磷酸盐缓冲溶液法提取苜蓿冰结构蛋白(alfalfaice structuring proteins,AISPs),确定其分子质量和热滞活性。将AISPs添加到小麦饺子粉中制成饺子皮,并加工成水饺。观察速冻饺子经过不同周期冻融循环的饺子皮冻裂情况,测定饺子皮的持水性及生、熟饺子皮的质构特性。考察AISPs对冻融湿面筋蛋白表征结构的影响。结果显示:AISPs的分子质量约为52 kDa,热滞活性为0.54℃。随着冻融周期的增加,添加不同比例AISPs饺子皮的持水性显著提高,其生、熟饺子皮的质构特性产生了影响,可有效保护饺子皮质地的均一性及稳定性;添加AISPs的速冻饺子皮无明显开裂。速冻饺子皮的扫描电镜结构表征显示,添加AISPs能有效改善面筋蛋白的网络结构和淀粉颗粒,表明AISPs对速冻饺子皮的质地有良好改善,具有很好的抗冻保护作用。
Ice structuring proteins(AISPs) were extracted from "Zhaodong" alfalfa hay into phosphate-buffered solution(PBS) followed by addition of ice spheres to bind AISPs, and their anti-freeze activity and molecular mass were determined. Then AISPs were added into wheat flour before making dumpling wrappers and quick frozen dumplings. After several freeze-thaw cycles, the water-holding capacity of raw dumpling wrappers and the texture properties of raw and cooked dumpling wrappers were determined. The results showed that the relative molecular mass of AISPs was about 52 k Da and the thermal hysteresis activity was 0.54 ℃. The water-holding capacity of dumpling wrappers with added AISPs increased significantly with increasing number of freeze-thaw cycles. Both raw and cooked dumpling wrappers were kept homogeneous and stable and their textural properties were significantly improved with the addition of AISPs. Quick frozen dumpling wrappers with added AISPs showed no significant cracking. The scanning electron microscopic(SEM) characterization of quickly-frozen dumpling wrappers displayed that the surface structure of gluten network and starch granules were improved with the addition of AISPs, suggesting that AISPs can act as a cryoprotectant to improve the texture properties of quick frozen dumpling wrappers.
Ice structuring proteins(AISPs) were extracted from "Zhaodong" alfalfa hay into phosphate-buffered solution(PBS) followed by addition of ice spheres to bind AISPs, and their anti-freeze activity and molecular mass were determined. Then AISPs were added into wheat flour before making dumpling wrappers and quick frozen dumplings. After several freeze-thaw cycles, the water-holding capacity of raw dumpling wrappers and the texture properties of raw and cooked dumpling wrappers were determined. The results showed that the relative molecular mass of AISPs was about 52 k Da and the thermal hysteresis activity was 0.54 ℃. The water-holding capacity of dumpling wrappers with added AISPs increased significantly with increasing number of freeze-thaw cycles. Both raw and cooked dumpling wrappers were kept homogeneous and stable and their textural properties were significantly improved with the addition of AISPs. Quick frozen dumpling wrappers with added AISPs showed no significant cracking. The scanning electron microscopic(SEM) characterization of quickly-frozen dumpling wrappers displayed that the surface structure of gluten network and starch granules were improved with the addition of AISPs, suggesting that AISPs can act as a cryoprotectant to improve the texture properties of quick frozen dumpling wrappers.
引文
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[24]田童童,巩子路,张建.D S C法检测抗冻蛋白的热滞活性的研究[J].中国酿造,2014,33(1):127-132.DOI:10.3969/j.issn.0254-5071.2014.01.030.
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[27]吴酉芝,刘宝林,樊海涛.低场核磁共振分析仪研究添加剂对冷冻面团持水性的影响[J].食品科学,2012,33(13):21-25.
[28]赵琳,兰静,戴长军,等.饺子品质评价方法研究[J].粮食加工,2007,32(2):46-48.DOI:10.3969/j.issn.1007-6395.2007.02.015.
[29]崔丽琴,崔素萍,马平,等.豆渣粉对小麦面团、馒头质构特性及馒头品质的影响[J].食品科学,2014,35(5):85-88.DOI:10.7506/spkx1002-6630-201405017.
[30]任欣,李小婷,沈群.冷冻贮藏环境对速冻水饺皮品质特性的影响[J].农业工程学报,2014,30(6):263-270.DOI:10.3969/j.issn.1002-6819.2014.06.032.
[31]李雪琴,葛静静,谢沁,等.饺子皮感官品质和质构品质关系的研究[J].河南工业大学学报,2012,33(4):1-4.DOI:10.16433/j.cnki.issn1673-2383.2012.04.006.
[32]GéLINAS P,DEAUDELIN I,GRENIER M.Frozen dough:effects of dough shape,water content,and sheeting-molding conditions[J].Cereal Foods World,1995,40:124-126.
[33]BERGLUND P,SHELTON D,FREEMAN T.Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles[J].Cereal Chemistry,1991,68:105-107.
[2]GRAETHER S P,KUIPER M J,GAGN S M,et al.Helix structure and ice-binding properties of a hyperactive antifreeze protein from an insect[J].Nature,2000,406:325-328.DOI:10.1038/35018610.
[3]DAVIES P L,BAARDSNERS J,KUIPER M J,et al.Structure and function of antifreeze proteins[J].Philosophical Transactions of the Royal Society B:Biological Sciences,2002,357:927-935.DOI:10.1098/rstb.2002.1081.
[4]SALLY O Y,ALAN B,ADAM J M,et al.Ice restructuring inhibition activities in antifreeze proteins with distinct differences in thermal hysteresis[J].Cryobiology,2010,61:327-334.
[5]PAYNE S R,SANDFOR D,HARRIS A,et al.The effect of antifreeze proteins on chilled and frozen meag[J].Meat Science,1994,37(3):429-438.DOI:10.1016/0309-1740(94)90058-2.
[6]冯从经,陆剑锋,吕文静,等.抗冻蛋白研究进展[J].江苏农业学报,2007,23(5):481-486.DOI:10.3969/j.issn.1000-4440.2007.05.021.
[7]李玲玲,贾春利,黄卫宁.冰结构蛋白对湿面筋蛋白冻藏稳定性的影响[J].食品科学,2 0 1 0,3 1(1 9):2 5-3 0.DOI:10.7506/spkx1002-6630-201019002.
[8]申瓅航,李雪琴,张新阁.冻藏对饺子皮品质的影响研究[J].河南工业大学学报(自然科学版),2015,36(5):68-71.DOI:10.16433/j.cnki.issn1673-2383.2015.05.014.
[9]杜双全,黄娜.分析品质改良剂对速冻水饺品质影响[J].现代食品,2016,5(9):76-77.DOI:10.16736/j.cnki.cn41-1434/ts.2016.09.033.
[10]娄爱华,杨泌泉.添加剂对冷冻水饺品质的影响[J].食品工业科技,2004,25(3):73-74.DOI:10.3969/j.issn.1002-0306.2004.08.020.
[11]李雪琴,王显伦,苗笑亮.速冻水饺防裂技术[J].食品工业科技,2007,28(21):93-96.DOI:10.13386/j.issn1002-0306.2007.01.021.
[12]孙婕,尹国友,韩贞凤,等.食品添加剂对速冻水饺品质特性的影响[J].安徽农业科学,2010,38(6):3137-3139.DOI:10.3969/j.issn.0517-6611.2010.06.136.
[13]陈凤莲,鲍欢,曲敏,等.寒地冬小麦冰结构蛋白的提取及抗冻活性的检测[J].食品工业科技,2016,37(20):280-284;305.DOI:10.13386/j.issn1002-0306.2016.20.047.
[14]曲敏,卢曼曼,马琳琳,等.寒地冬小麦ISPs对预醒发冷冻面团的影响[J].粮食加工,2017(2):18-21.
[15]贾春利,黄卫宁,邹奇波,等.热稳定冰结构蛋白对小麦淀粉凝胶冻融稳定性的影响[J].食品科学,2012,33(7):83-87.
[16]李凌俐,曲敏,刘羽佳,等.苜蓿冰结构蛋白抗冻活性及功能性研究[J].北方园艺,2016,40(7):113-118.DOI:10.11937/bfyy.201607028.
[17]张延红,高素芳,陈红刚,等.甘草种子蛋白质提取及S D S-PAGE电泳技术研究[J].种子,2016,35(2):21-24.DOI:10.16590/j.cnki.1001-4705.2016.02.021.
[18]林莹,辛志平,古碧,等.不同乙酸酯淀粉对速冻饺子皮品质的影响[J].食品工业,2011,32(12):25-28.
[19]潘治利,邢仕敏,张秀玲,等.反复冻融对麦谷蛋白结构及其功能性质的影响[J].中国食品学报,2015,15(9):47-53.DOI:10.16429/j.1009-7848.2015.09.007.
[20]DAY L,AUGUSTIN M A,PEARCE R J,et al.Enhancement of gluten quality combined with reduced lipid content through a new saltwashing process[J].Journal of Food Engineering,2009,95(2):365-372.DOI:10.1016/j.jfoodeng.2009.05.018.
[21]黄莲燕,张小爽,张君慧,等.不同谷物麸皮对面团流变学特性及面筋蛋白结构的影响[J].食品科学,2017,38(23):1-7.DOI:10.7506/spkx1002-6630-201723001.
[22]刘亚楠,王晓曦,董秋晨.面筋蛋白对冷冻面团超微结构及馒头品质的影响[J].粮食与饲料工业,2012(10):6-9.DOI:10.3969/j.issn.1003-6202.2012.10.003.
[23]魏令波,江勇,舒念红,等.沙冬青叶片热稳定抗冻蛋白特性分析[J].植物学报(英文版),1999,41(8):837-841.DOI:10.3321/j.issn:1672-9072.1999.08.010.
[24]田童童,巩子路,张建.D S C法检测抗冻蛋白的热滞活性的研究[J].中国酿造,2014,33(1):127-132.DOI:10.3969/j.issn.0254-5071.2014.01.030.
[25]刘尚,廖祥儒,张建国,等.一种女贞叶抗冻蛋白的分离纯化[J].植物学通报,2007,24(4):505-510.DOI:10.3969/j.issn.1674-3466.2007.04.011.
[26]尉姗姗,尹林克,牟书勇,等.新疆沙冬青抗冻蛋白提取分离及其热滞活性测定[J].云南植物研究,2007,29(2):251-255.DOI:10.3969/j.issn.2095-0845.2007.02.022.
[27]吴酉芝,刘宝林,樊海涛.低场核磁共振分析仪研究添加剂对冷冻面团持水性的影响[J].食品科学,2012,33(13):21-25.
[28]赵琳,兰静,戴长军,等.饺子品质评价方法研究[J].粮食加工,2007,32(2):46-48.DOI:10.3969/j.issn.1007-6395.2007.02.015.
[29]崔丽琴,崔素萍,马平,等.豆渣粉对小麦面团、馒头质构特性及馒头品质的影响[J].食品科学,2014,35(5):85-88.DOI:10.7506/spkx1002-6630-201405017.
[30]任欣,李小婷,沈群.冷冻贮藏环境对速冻水饺皮品质特性的影响[J].农业工程学报,2014,30(6):263-270.DOI:10.3969/j.issn.1002-6819.2014.06.032.
[31]李雪琴,葛静静,谢沁,等.饺子皮感官品质和质构品质关系的研究[J].河南工业大学学报,2012,33(4):1-4.DOI:10.16433/j.cnki.issn1673-2383.2012.04.006.
[32]GéLINAS P,DEAUDELIN I,GRENIER M.Frozen dough:effects of dough shape,water content,and sheeting-molding conditions[J].Cereal Foods World,1995,40:124-126.
[33]BERGLUND P,SHELTON D,FREEMAN T.Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles[J].Cereal Chemistry,1991,68:105-107.