通过将抗冻多肽添加到马铃薯面团中,研究在冻融循环条件下抗冻多肽对冷冻马铃薯面团品质的保护作用.在冻融循环条件下测定抗冻多肽(tilapia scale antifreeze peptides,TSAPP)对冷冻马铃薯面团的比容、发酵性能、失水率、淀粉糊化度、质构特性、水分分布与迁移等的影响及作用机理.结果表明:添加1% TSAPP使马铃薯面团比容增大、发酵时间缩短、淀粉糊化程度高、失水率降低;质构分析显示,与空白对照组相比,1% TSAPP组的马铃薯馒头硬度、咀嚼性和胶黏性分别下降了29.96%、26.99%、28.30%;核磁共振分析显示,TSAPP可以影响冷冻马铃薯面团中的水分状态使深层结合水含量增加,半结合水含量减少;TSAPP还能抑制水分流失,提高马铃薯面团的持水力.结论:抗冻多肽可作为冷冻马铃薯面团产品的低温保护剂.%The objective of the present study was to determine the effect of antifreeze peptides from tilapia scale (TSAPP) on the specific volume, fermentation properties, water loss rate, starch gelatinization degree, texture properties, water distribution and mobility of frozen potato dough during freeze-thaw cycles and to elucidate the underlying mechanism of action. The addition of 1% TSAPP could increase the specific volume, shorten the fermentation time, augmented the starch gelatinization degree and reduce the water loss rate. Texture analysis showed that the hardness, chewiness and gumminess of potato steamed bread containing 1% TSAPP were decreased respectively by 29.96%, 26.99%, and 28.30% as compared with those of the control group. Analysis by nuclear magnetic resonance (NMR) showed that TSAPP affected the water status in potato dough by increasing tightly bound water and decreasing semi-bound water. TSAPP could also inhibit water loss and increase the water holding capacity of potato dough. In conclusion, antifreeze peptides could be used as a cryoprotective agent in frozen potato dough products.
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