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The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles

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Abstract

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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Abbreviations

AFPs:

Antifreeze proteins

THA:

Thermal hysteresis ability

RI:

Recrystallization inhibition

APPs:

Antifreeze peptides

CoAPPs:

Antifreeze peptides from pigskin collagen hydrolysates

TPA:

Texture profile analysis

CPMG:

Carr–Purcell–Meiboom–Gill

MSE:

Multiple spin-echo

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Acknowledgements

This work was supported by Natural Science Foundation of China (No. 31571779, 31471623), the Special National Key Research and Development Plan (No. 2016YFD0400200) China.

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    Authors and Affiliations

    1. College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China

      Xu Chen, Ling Li & Shao-yun Wang

    2. Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China

      Jin-hong Wu

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    1. Xu Chen
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    Correspondence to Shao-yun Wang.

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    This article does not contain any studies with human or animal subjects.

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    Xu Chen and Jin-hong Wu have contributed equally to this work.

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    Chen, X., Wu, Jh., Li, L. et al. The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles. Eur Food Res Technol 243, 1149–1156 (2017). https://doi.org/10.1007/s00217-016-2830-x

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    • DOI: https://doi.org/10.1007/s00217-016-2830-x

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