Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 243, Issue 7, Pages 1149-1156Publisher
SPRINGER
DOI: 10.1007/s00217-016-2830-x
Keywords
Pigskin collagen; Antifreeze peptides; Frozen dough; Freeze-thaw cycles; Food-based cryoprotectant
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Funding
- Natural Science Foundation of China [31571779, 31471623]
- Special National Key Research and Development Plan China [2016YFD0400200]
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This study was to evaluate the effect of antifreeze peptides from pigskin collagen hydrolysates (CoAPPs) on the fermentation properties, texture properties, water distribution and water mobility of dough during freezing and freeze-thaw cycles. The fermentation properties of the frozen dough were more stable in the CoAPPs groups than those of control groups. The texture profile analysis showed that the hardness, gumminess and chewiness of the CoAPPs breads were significantly smaller (P < 0.05) than controls. The NMR showed that addition of CoAPPs weakened the influence of the freeze-thaw treatment on water mobility and influenced the water distribution in frozen dough. The results suggest that CoAPPs could potentially serve as a food-origin cryoprotectant in the conventional dough products.
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