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Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

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Abstract

In this study, vacuum infiltration-centrifugation of cold-induced oats at −18 °C was adopted in the extraction of oat antifreeze proteins (AFPs), and the effects of the oat AFPs on the physicochemical, rheological, and fermentation properties of frozen dough and the textural characteristics of steamed bread were investigated. Supplementation with oat AFPs lowered the freezable water content of the dough, resulting in some beneficial effects on final steamed bread. The rheological properties of the oat AFP group showed a greater fermentation capacity than did the control group (without oat AFP). A scanning electron microscopic analysis showed that supplementation with oat AFPs could protect the gluten matrix from disruption, thus resulting in superior textural properties in the steamed bread. In conclusion, oat AFPs could be used as a beneficial additive to frozen dough.

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Abbreviations

AFPs:

Antifreeze proteins

THA:

Thermal hysteresis activity

SEM:

Scanning electron microscopy

DSC:

Differential scanning calorimeter

PBS:

Phosphate-buffered saline solution

TPA:

Texture profile analysis

G′:

The storage modulus

G″:

The loss modulus

H’m :

The maximum height of the gas emission curve

Hm:

The maximum dough height

V total :

The total volume

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Acknowledgments

Financial support from the National Natural Science Foundation of China (No. 31171637) is gratefully acknowledged.

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Authors and Affiliations

  1. State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China

    Yanjie Zhang, Hui Zhang, Li Wang, Haifeng Qian & Xiguang Qi

  2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China

    Yanjie Zhang, Hui Zhang, Li Wang, Haifeng Qian & Xiguang Qi

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  1. Yanjie Zhang
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  2. Hui Zhang
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Correspondence to Hui Zhang.

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Zhang, Y., Zhang, H., Wang, L. et al. Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread. Food Bioprocess Technol 8, 2066–2075 (2015). https://doi.org/10.1007/s11947-015-1560-6

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  • DOI: https://doi.org/10.1007/s11947-015-1560-6

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