淀粉
抗冻蛋白
冰晶
回生(淀粉)
变性淀粉
化学
颗粒(地质)
防冻剂
小麦淀粉
食品科学
化学工程
材料科学
直链淀粉
生物化学
复合材料
有机化学
物理
光学
工程类
作者
Mei Liu,Jie Li,Hao Ma,G. G. Qin,Meili Niu,Xiaoyin Zhang,Zhang Jin,Yaru Wei,Jin Han,Ying Liang,Shen‐Ying Zhang,Lulu Yin,Haojia Zhu,Shuai Zhang,Limin Liu,Xueling Zheng,Chong Liu
标识
DOI:10.1016/j.fochx.2023.100927
摘要
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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