Food and Bioprocess Technology

, Volume 8, Issue 10, pp 2066–2075 | Cite as

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

  • Yanjie Zhang
  • Hui ZhangEmail author
  • Li Wang
  • Haifeng Qian
  • Xiguang Qi
Original Paper


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.


Oat (Avena sativa L.) Vacuum infiltration-centrifugation Antifreeze proteins Frozen dough Steamed bread Properties 



Antifreeze proteins


Thermal hysteresis activity


Scanning electron microscopy


Differential scanning calorimeter


Phosphate-buffered saline solution


Texture profile analysis


The storage modulus


The loss modulus


The maximum height of the gas emission curve


The maximum dough height


The total volume



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


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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Yanjie Zhang
    • 1
    • 2
  • Hui Zhang
    • 1
    • 2
    Email author
  • Li Wang
    • 1
    • 2
  • Haifeng Qian
    • 1
    • 2
  • Xiguang Qi
    • 1
    • 2
  1. 1.State Key laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.School of Food Science and TechnologyJiangnan UniversityWuxiChina

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