明胶
凝结
食品科学
化学
蛋清
微观结构
鸡蛋蛋白
结晶学
生物化学
物理
热力学
作者
Bin Zhou,Yalei Dai,Dashan Guo,Jiajia Zhang,Hongshan Liang,Bin Li,Sun Jing,Jian Wu
标识
DOI:10.1016/j.foodhyd.2022.107889
摘要
During freezing, the formation and recrystallization of ice crystals cause damage to the frozen dough. The effect of desalted duck egg white and gelatin (DDG) on the overall changes of frozen dough during storage was studied. The results showed that the addition of DDG slowed down the increase of the freezable water content and water fluidity of dough, increased the elastic and viscous modulus, and reduced the loss tangent (tanδ) during the frozen storage process, thus improving the quality of frozen dough. After 28 days of frozen storage in the presence of DDG, the levels of free thiols in frozen dough increased less than those in the control group, weakening the damage to the secondary structure and microstructure of the protein. The addition of DDG had a positive effect on the quality of frozen dough during the 0–28 days frozen storage.
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