大豆低聚肽调控未发酵冷冻面团特性的机制研究OA

This study utilized various analytical techniques,including rheometry,low-field nuclear magnetic resonance spectrometer,Fourier-transform infrared spectrometer(FTIR),texture analyzer,X-ray diffraction(XRD),and confocal laser scanning microscopy(CLSM),to investigate the effects of soy oligopeptides(SOP)on frozen dough properties.The findings revealed that SOP decreased the storage modulus(G')and loss modulus(G")of frozen dough,retarded water migration,and facilitated the conversion of free water to semi-bound water.Infrared analysis demonstrated that the incorporation of SOP led to a potential increase of up to 4.44％in ordered pro-tein structures(β-sheets and α-helixes),indicating a partial transition from disordered to ordered structures in the frozen dough system.Texture analysis revealed that SOP significantly reduced the hardness and elasticity of frozen dough,consistent with the rheological find-ings.XRD analysis further demonstrated that SOP supplementation reduced the crystallinity of frozen dough.Compared with the control,addition of 0.4％SOP decreased crystallinity by up to 8.73％(P＜0.05),thereby retarding starch retrogradation.Microstructural analy-sis confirmed that low levels of SOP(≤0.4％)markedly improved the dough's microstructural integrity.This will provide a theoretical basis for the application of SOP in frozen foods.