摘要
抗冻肽是一类通过抑制冰晶生长使生物有机体免受冰冻伤害的多肽。文中采用酶法制备了高热滞活性的胶原抗冻肽,并考察了该抗冻肽对冷冻面团酵母存活率、发酵时间、馒头比容、质构及感官评分的影响。结果表明:胶原抗冻肽显著改善了冷冻面团的品质,当其添加量为0.3%时,面团经21 d冻藏后,酵母存活率从43%增加到54.5%;醒发时间缩短了33.3%,为60 min;馒头比容从1.74 m L/g增加到2.11 m L/g,上升了27.1%;馒头的硬度和咀嚼性显著减小,其回弹性、黏性、弹性均增加;同时冷冻面团的外观较好,感官总分达到55.5分。
Antifreeze collagen peptides are a kind of active peptides which can protect organisms from freezing damage by inhibiting the growth of ice crystals. In this study, antifreeze collagen peptides with high thermal hysteresis activity were obtained via enzymatic hydrolysis reaction. A systematically investigation of the influences of adding antifreeze collagen peptide on frozen dough was carried out, such as yeast retention rate, fermentation time, volume, quality and structure and sensory evaluation. The results showed that the quality of frozen dough was significantly improved. When the addition rate of antifreeze collagen peptide was 0.3% , after 21 days, the yeast retention rate increased from 43% to 54.5% and the fermentation time decreased by 33.3% . The steamed bread specific volume increased from 1.74 mL/g to 2.11 mL/g. The hardness and chewiness of bread resulted in a significant reduction while its resilience, viscosity, and elasticity were increased. Furthermore, the sensory score of frozen dough reached to 55. 5 points due to its better appearance
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第7期147-152,共6页
Food and Fermentation Industries
基金
国家自然科学基金青年基金(31201421)
国家高技术研究发展计划(863计划)项目(2013AA102207)
关键词
胶原抗冻肽
冷冻面团
酵母存活率
发酵时间
TPA质构分析
antifreeze peptides
frozen dough
survival probability of yeasts
fermentation time
TPA texture analysis
