Improvement of Anti-freezing and Fermentation Properties of Frozen Dough by Recombinant Rhizopus chinensis Lipase Combined with Transglutaminase

doi:10.7506/spkx1002-6630-201117021

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (17): 109-113.doi: 10.7506/spkx1002-6630-201117021

• Basic Research • Previous Articles Next Articles

Improvement of Anti-freezing and Fermentation Properties of Frozen Dough by Recombinant Rhizopus chinensis Lipase Combined with Transglutaminase

LI Zhen-ni1，WANG Hong-zi2，HUANG Wei-ning1,*，ZHANG Luan1，JIA Chun-li1，XU Yan3， RAYAS-DUARTE Patricia4

(1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China； 2. Fuma MiMi (Fujian) Food Industry Co. Ltd., Jinjiang 362216, China； 3. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China； 4. Food and Agricultural Products Research Center, Oklahoma State University, Stillwater 74078-6055, USA)

Published:2011-08-30

Abstract

Abstract: The effects of Rhizopus chinensis lipase (RCL) and transglutaminase (TG) on anti-freezing and fermentation properties of frozen dough during storage were investigated by using differential scanning calorimetry and F3 rheofermentometer. All doughs were stored at－18 ℃ for 7, 21 days and 35 days. The results showed that glycerol content was decreased and freezable water content was increased with the increase of frozen storage time. RCL and TG could increase significantly glycerol content of frozen dough. The combined application of RCL and TG prevented the formation of ice crystals during frozen storage by lowering freezable water content in dough, and increased viable yeast cell count. Meanwhile, RCL and TG restricted frozen storage to deteriorate dough development, improved yeast fermentation activity, and increased gas retention of frozen dough.

Key words: lipase, transglutaminase, frozen dough, fermentation

CLC Number:

TS213.2

LI Zhen-ni，WANG Hong-zi，HUANG Wei-ning，ZHANG Luan，JIA Chun-li，XU Yan，RAYAS-DUARTE Patricia. Improvement of Anti-freezing and Fermentation Properties of Frozen Dough by Recombinant Rhizopus chinensis Lipase Combined with Transglutaminase[J]. FOOD SCIENCE, 2011, 32(17): 109-113.

[1]	YA Fuli, ZHANG Chunmei, CHEN Binlin, GU Shiyan, JIA Xiao’e. Coenzyme Q10 Attenuates Platelet Thromboxane A2 Generation through Regulating the Protein Kinase A/Cytosolic Phospholipase A2 Signaling Pathway [J]. FOOD SCIENCE, 2021, 42(9): 130-136.
[2]	WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong. Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2021, 42(8): 137-142.
[3]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[4]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[5]	ZHAN Hui, SONG Tianyuan, YU Gang, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao. Hypolipidemic Activity of Polysaccharides Purified from Bangia fusco-purpurea [J]. FOOD SCIENCE, 2021, 42(7): 142-148.
[6]	GAN Yufei, XUE Zhenglian, ZHOU Jie, WANG Fang, WANG Zhou, LIU Yan. Inhibition and Mechanism of Action of Truncated Phospholiase A1 Accessory Protein S from Serratia marcescens against Escherichia coli [J]. FOOD SCIENCE, 2021, 42(7): 45-51.
[7]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[8]	YANG Meng, XUE Zhenglian, GAN Yufei, ZHOU Jie, WANG Zhou, LIU Yan. Effects of Splicing of Accessory Protein Gene on Phospholipase A1 Activity [J]. FOOD SCIENCE, 2021, 42(6): 104-110.
[9]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[10]	JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang. High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides [J]. FOOD SCIENCE, 2021, 42(4): 145-152.
[11]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[12]	LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong. Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides [J]. FOOD SCIENCE, 2021, 42(3): 143-149.
[13]	MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng. Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine [J]. FOOD SCIENCE, 2021, 42(2): 97-104.
[14]	ZHAO Wenke, XIAO Chunqin, ZHANG Xian, CUI Chun. Effect of Maturity on the Quality of Noni (Morinda citrifolia L.) Fruit Jiaosu (Fermented Fruit Juice) [J]. FOOD SCIENCE, 2021, 42(2): 164-169.
[15]	LI Sining, TANG Shanhu, REN Ran. Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk [J]. FOOD SCIENCE, 2021, 42(18): 127-134.

Improvement of Anti-freezing and Fermentation Properties of Frozen Dough by Recombinant Rhizopus chinensis Lipase Combined with Transglutaminase

RichHTML

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments