Effect of flaxseed gum on microstructure and physicochemical properties of starch in frozen dough

Abstract

Abstract: The change of water-ice phase during freeze-thaw cycle can lead to the deterioration of the quality of frozen dough, and the strong hydration ability of hydrophilic colloid can delay the occurrence of related deterioration. Therefore, this study investigated the effects of different amounts of flaxseed gum (0%, 0.2%, 0.4%, 0.6%, 0.8%) on the microstructure and physicochemical properties of starch inside the frozen dough, in order to reveal the potential improvement mechanism of flaxseed gum on the frozen dough by exploring the changes of main components and starch components inside the frozen dough. The effects of different flaxseed gum additions on the grain structure, crystal structure and thermodynamic properties of freeze-thawed starch were studied by means of scanning electron microscope, solid-state nuclear magnetic resonance (NMR), X-ray diffraction (XRD) and rapid viscosity measurement. The results showed that after the freeze-thaw cycle treatment, the surface of starch particles appeared concave, the relative crystallinity of starch decreased, the double helix structure of starch molecules was destroyed, and water molecules were more likely to enter the starch particles, resulting in the increase of peak viscosity and final viscosity. The addition of flaxseed gum inhibited the formation of ice crystals in the frozen dough, delayed the unspinning of the double helix structure of starch molecules (35.2%-37.5%), and the hydrogen bond interaction between flaxseed gum and starch molecules increased the relative crystallinity of starch (22.2%-23.8%). As a result, the peak viscosity of starch decreased from 2409.5mPa?s to 2247.2mPa?s, and the gelatinization temperature gradually increased. In conclusion, flaxseed gum delayed the damage of starch in dough caused by freeze-thaw cycle, and had a certain protective effect on frozen dough.

Key words: Key words: freezing-thawing treatment, starch, flaxseed gum, microstructure, physicochemical properties

CLC Number:

TS213.2

Hong-Wei WANG 向杰 Hui-Shan SHEN Yanyan Zhang Zhao Xuewei. Effect of flaxseed gum on microstructure and physicochemical properties of starch in frozen dough[J]. FOOD SCIENCE.

References

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