小麦抗冻蛋白对冻融循环过程中淀粉结构和理化特性的影响OA

[Objective]This study aims to explore the effects of wheat antifreeze protein(WAFP)on the structure and physicochemical properties of wheat starch during freeze-thaw cycles.[Methods]Wheat starch was supplemented with WAFP at a mass fraction of 0.5%.The microstructure,particle size,crystal structure,short-range order,solubility,swelling power,pasting properties,and thermodynamic properties of starch were determined after different cycles of freeze-thaw treatment to investigate its impact on the structural and physicochemical characteristics of starch throughout the freeze-thaw process.[Results]Compared with the control group,the addition of WAFP significantly mitigated the collapse and damage on the surface of starch granules,maintained the stability of particle size during freeze-thaw cycles,and thereby enhanced the freeze-thaw stability of wheat starch.The incorporation of WAFP resulted in a notable reduction in starch crystallinity while an improvement in short-range order,exerting a certain protective effect on the starch structure.Additionally,WAFP addition led to decreased solubility,onset temperature,and peak temperature of starch,as well as elevated peak viscosity,breakdown value,termination temperature,and gelatinization enthalpy.[Conclusion]WAFP serves as an effective cryoprotectant.By inhibiting the growth and recrystallization of ice crystals,WAFP can effectively alleviate the mechanical damage imposed on wheat starch granules by freeze-thaw cycles,preserve the structural integrity of starch,and ameliorate its physicochemical properties.