Effect of Ice-structuring Protein on the Stability of Frozen Hydrated Gluten

doi:10.7506/spkx1002-6630-201019002

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 25-28.doi: 10.7506/spkx1002-6630-201019002

• Basic Research • Previous Articles Next Articles

Effect of Ice-structuring Protein on the Stability of Frozen Hydrated Gluten

LI Ling-ling1，JIA Chun-li1，HUANG Wei-ning1,*，KIM Yangsoo1，RAYAS-DUARTE Patricia2

(1. State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Jiangnan University, Wuxi
214122, China ；2. Food and Agricultural Products Research Center, Oklahoma State University, Stillwater OK 74078-6055, USA)

Received:2009-12-18 Online:2010-10-15 Published:2010-12-29
Contact: HUANG Wei-ning1,*， E-mail:wnhuang@jiangnan.edu.cn

Abstract

Abstract:

To understand the effect of ice-structuring protein (ISP) from winter wheat on the stability of frozen hydrated gluten, the freezable water content, rheological properties and microstructure of hydrated gluten with and without added ISP frozen for 1, 2, 4, 7 weeks and 9 weeks were determined by differential scanning calorimetry (DSC), rheometer and scanning electron microscopy (SEM), respectively. The results showed that: 1) the amount of freezable water in hydrated gluten increased with increasing frozen time, while the addition of ISP could prevent the increase in freezable water content that; 2) both the G＇ and G＇＇ of hydrated gluten decreased with increasing frozen storage time, while hydrated gluten containing ISP always had higher G＇ and G＇＇ than its blank counterpart at the same frozen storage time points; and 3) less damage of gluten network caused by ice growth and recrystallization was observed for hydrated gluten containing ISP compared with control one at the same frozen storage time points. These results indicate that ISP can prevent hydrated gluten network from ice crystal damage.

Key words: ice-structuring protein, hydrated gluten, freezable water, dynamic rheological properties, microstructure

CLC Number:

Q816

LI Ling-ling1，JIA Chun-li1，HUANG Wei-ning1,*，KIM Yangsoo1，RAYAS-DUARTE Patricia2. Effect of Ice-structuring Protein on the Stability of Frozen Hydrated Gluten[J]. FOOD SCIENCE, 2010, 31(19): 25-28.

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Effect of Ice-structuring Protein on the Stability of Frozen Hydrated Gluten

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