Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components |
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| Institution: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;2. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, Henan, 450001, China;2. Editorial Department of Journal, Zhengzhou University of Light Industry, Zhengzhou, Henan, 450001, China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China;2. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;3. Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China |
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| Abstract: | The effects of ultrasound-assisted freezing on the freezing time and water migration of dough, and the structural characteristics of gluten components were investigated. The effects of ultrasound-assisted freezing in the whole immersion freezing process (UWF) on the freezing time were better than those of ultrasound-assisted freezing in the maximum ice crystal generation zone. The shortest freezing time was obtained at 80 W/L, and was 577 s shorter than that with traditional immersion freezing. The UWF treatment at 80 W/L significantly (p < 0.05) affected the absorption enthalpy, freezable water content and water migration of frozen dough. In UWF compared with traditional immersion freezing, the SH content of gluten, glutenin and gliadin was significantly (p < 0.05) higher, by 12.06%, 27.55% and 21.65%, respectively. The surface hydrophobicity of gluten, glutenin and gliadin in UWF treated samples significantly (p < 0.05) decreased, by 19.67%, 13.21% and 9.17%, respectively. The secondary structure of gluten components was also significantly changed by UWF. The network of gluten, the chain structure of glutenin and the gliadin particles were all changed by UWF treatment. These findings indicated that UWF is an effective method to improve the moisture distribution in dough and reduce the damage to protein molecular structure caused by freezing. |
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| Keywords: | Ultrasound-assisted freezing Frozen dough Water migration Molecular structure |
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