Journal
FOOD BIOSCIENCE
Volume 37, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fbio.2020.100699
Keywords
epsilon-poly-L-lysine; Yeast; Electrostatic interaction; Frozen dough; Protein network; Freezing-thawing tolerance
Categories
Funding
- National Key Research and Development Program of China [2018YFD0401003]
- National First-Class Discipline Program of Food Science and Technology [JUFSTR20180204]
- program for Distinguished Talents of Six Domains in Jiangsu Province [NY-009]
- program of Collaborative Innovation Center for Modern Grain Circulation and Safety in Jiangsu Province
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This study aimed to explore the effectiveness and mechanisms of enhancing the freezing-thawing (F/T) tolerance of frozen dough using epsilon-poly-L-lysine (epsilon-PL) treated industrial yeast. The specific volume, hardness and internal texture changes in steamed bread that added with the epsilon-PL treated yeast after 1-4 times of F/T cycles were investigated. In addition, the growth curves, intracellular trehalose and CO2 production of epsilon-PL treated yeast were further detected. Meanwhile, the protein network of dough was evaluated after F/T cycles. As a result, porous crumb steamed bread with large specific volume and soft texture were obtained in epsilon-PL treated groups (0.1, 0.3 and 0.6 mg/mL) after 4 times of F/T cycles, but the opposite results occurred in the excessive epsilon-PL treated group (0.9 mg/mL) and untreated (0 mg/mL) group. epsilon-PL treated yeast had a longer lag phase and log growth phase, together with higher intracellular trehalose compared with untreated yeast. After F/T cycles, compared with the untreated group, the decrease rates of CO2 production and glutenin macropolymer (GMP) content in epsilon-PL treated groups were lower. Meanwhile, the protein network was more integrity. This study can provide valuable insights into the relationship between epsilon-PL treated yeast and the quality of steamed bread made by frozen dough.
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