Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

Ding, Xiangli; Zhang, Hui; Wang, Li; Qian, Haifeng; Qi, Xiguang; Xiao, Jianhui

doi:10.1016/j.foodhyd.2014.12.025

Cited by 131 publications

(101 citation statements)

References 37 publications

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“…The concentrations of AFPs were much higher than those observed in this present study; however, it is important to note that the authors used artificial acclimation and the cultivation time was of 7 or 8 weeks. Plant seedlings usually have higher concentrations of antifreeze protein because plants at this stage are sensitive and more prone to be cold acclimated (DING et al, 2015). In another research involving mature and naturally cold acclimated plants, the concentrations observed were 4.7 ± 0.6 µg g -1 and 4.4 ± 0.4 µg g -1 for fresh needles Norway spruce (Picea abies L. Karst) and blue spruce (Picea pungens Engelm), respectively.…”

Section: Resultsmentioning

confidence: 97%

“…Meanwhile, by the infiltration-centrifugation method, it is possible to collect the apoplastic fluid from plants with less plasmic contamination, especially Rubisco. Although this method has a lower protein extraction rate, it is more specific to apoplastic proteins (HON et al, 1994;DING et al, 2015). Table 1 shows the concentrations of apoplastic proteins (in the extract and leaf) for the acclimated and the non-acclimated samples with the proposed methodology of extraction.…”

Section: Resultsmentioning

confidence: 99%

“…The extract of acclimated barley seeds (Hordeum vulgare L.) obtained by the infiltration-centrifugation method was abundant in proteins between 20.1 and 31 kDa and proteins around 14.4 kDa (DING et al, 2015). Apoplastic extract from acclimated winter rye (Secale cereale L.) leaves contains five polypeptides, with molecular weights of 19, 26, 32, 34 and 36 kDa and with a high degree of antifreeze activity (HON et al, 1994).…”

Section: Resultsmentioning

confidence: 99%

“…Although still few in number, studies conducted on the application of AFPs in the preservation of sensory and nutritional quality during processing and storage of foods such as ice cream (FEENEY; YEH, 1998), meat and its proteins (PAYNE et al, 1994;BOONSUPTHIP;LEE, 2003;YEH et al, 2009), breads and pasta (ZHANG et al, 2007(ZHANG et al, , 2008DING et al, 2014DING et al, , 2015, starch gels (LI et al, 2010) and fruits and vegetables (CRUZ et al, 2009;VELICKOVA et al, 2013) have shown promising results. Some AFPs may exhibit an effective activity of recrystallization inhibition even at low concentrations as 100 µg L -1 .…”

Section: Introductionmentioning

confidence: 99%

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Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp.

Provesi

Valentim-Neto

Arisi

et al. 2016

Braz. J. Food Technol.

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Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia,Senecio icoglossus, and Eucalyptus ssp. Avaliação de proteínas anticongelantes em folhas de Drimys angustifolia, Senecio icoglossus e Eucalyptus ssp. naturalmente aclimatadas ao frio SummaryAntifreeze proteins (AFPs) present in plants may inhibit ice recrystallization even at low concentrations, and show potential application to many frozen foods. This study evaluated the presence of antifreeze proteins in naturally cold acclimated and non-acclimated leaves of Drimys angustifolia, Senecio icoglossus and Eucalyptus ssp. No proteins were detected in apoplastic extracts of Eucalyptus ssp. Extracts of cold acclimated and non-acclimated S. icoglossus showed protein concentrations of 42.89 and 17.76 µg mL -1 , both with bands between 25 and 37 kDa in the SDS-PAGE. However, they did not inhibit recrystallization. The extract of cold acclimated D. angustifolia contained a protein concentration of 95.17 µg mL -1 , almost five times higher than the extract of non-acclimated D. angustifolia. In the extract of cold acclimated D. angustifolia, there was presence of ice recrystallization inhibitors. This extract showed a protein band just below 37 kDa and another more intense band between 20 and 25 kDa. It is the first time that the presence of antifreeze proteins in this species is being described. Keywords: Antifreeze protein; Drimys angustifolia; Senecio icoglossus; Eucalyptus; Natural cold acclimation; Recrystallization inhibition. ResumoProteínas anticongelantes (PACs) de plantas podem inibir a recristalização do gelo mesmo em baixas concentrações, tendo potencial para aplicação em diversos alimentos congelados. Este trabalho avaliou a presença de proteínas anticongelantes em folhas naturalmente aclimatadas ao frio e folhas não aclimatadas de Drimys angustifolia, Senecio icoglossus e Eucalyptus ssp. Não foram detectadas proteínas nos extratos de Eucalyptus ssp. Os extratos de folhas aclimatadas e não aclimatadas de S. icoglossus apresentaram concentrações de proteína de 42,89 e 17,76 µg mL -1 , respectivamente, verificando-se, em ambos os extratos, bandas entre 25 e 37 kDa no SDS-PAGE. Contudo, esses extratos não apresentaram atividade de inibição da recristalização. O extrato de folhas de D. angustifolia aclimatadas ao frio apresentou concentração de proteína de 95,17 µg mL -1 , cinco vezes maior do que extrato não aclimatado dessa espécie. Observou-se que o extrato aclimatado de D. angustifolia apresentou atividade de inibição da recristalização. Esse extrato apresentou uma banda logo abaixo de 37 kDa e outra mais intensa, entre 20 e 25 kDa no SDS-PAGE. É a primeira vez que a presença de proteínas anticongelantes, nessa espécie, é descrita. Palavras

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp.

Provesi

Valentim-Neto

Arisi

et al. 2016

Braz. J. Food Technol.

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show abstract

“…Generally, the presence of water in food matrix is defined according to its response to freezing. During freezing, only freezable water crystallizes into ice, whereas unfreezable water undergoes no changes (Ding et al 2015). This effect can be attributed to the formation of a stronger dough network that limits the mobility of gases and dough components.…”

Section: Freezing and Melting Properties Of Doughsmentioning

confidence: 99%

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

et al. 2016

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This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90°C ) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.

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Effects of multiple freeze–thaw cycles on the quality of frozen dough

Zhang

Liu

et al. 2018

Cereal Chem

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Background and objectives:The multiple freeze-thaw treatment of dough during frozen storage has critical effects on the quality of frozen dough. The effects of multiple freeze-thaw cycles on the cooking properties, textural and rheological properties of frozen dough, as well as the mechanism behind this effect were evaluated in this study. Findings: The result showed that the cooking loss rate and water absorption rate were increased by 66.3% and 13.7%, respectively, compared to the control at four freeze-thaw cycles. Compared to the control, the hardness, adhesiveness, and chewiness were increased 66.3%, 152.4%, and 43.7%, respectively, and the springiness was decreased 25.9% at freeze-thaw treatment for five cycles. The elasticity and viscous modulus of the dough decreased after freeze-thaw treatment. After repeated freezing for more than four cycles, the proportions of free water increased significantly (p < .05) relative to that of the samples without freeze-thaw treatment. Scanning electron microscope (SEM) images showed that freeze-thaw treatment damages the structure of the dough. Furthermore, freezethaw treatment led to a significant (p < .05) change in secondary structure of frozen dough. The relative percentage content of a-helix increased significantly after freeze-thaw treatment for two cycles, whereas the relative percentage content of b-turns and random coils decreased significantly. Conclusions:Multiple freeze-thaw pretreatment could reduce the cooking quality and texture characteristics of frozen dough significantly by changing its water distribution and microstructure, as well as the secondary structure of wheat gluten. Significance and novelty: Explored the mechanism of the effects of freeze-thaw treatment on the processing quality of frozen dough. K E Y W O R D Sfrozen dough, multiple freeze-thaw, rheological properties, water distribution

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Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

Cited by 131 publications

References 37 publications

Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp.

Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp.

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

Effects of multiple freeze–thaw cycles on the quality of frozen dough

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