How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?

文献类型： 外文期刊

第一作者： Yue, Chonghui

作者： Yue, Chonghui;Peng, Huainan;Li, Ziying;Bai, Zhouya;Li, Peiyan;Luo, Denglin;Guo, Jinying;Wang, Xin;Zhang, Kangyi;Tang, Yu

作者机构：

关键词： Phosphorylated modified long-chain inulin; Degree of substitution; Frozen dough; Rheological properties; Thermal properties; Gluten

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 219 卷

页码：

收录情况： SCI

摘要： This study compared the effects of phosphorylated modified long-chain inulin (PF) with low (PF1), medium (PF3), and high (PF6) degrees of substitution on the rheological, thermal, gluten network depolymerization characteristics, and microstructure of unfrozen and frozen dough. The results showed that PF increased G', G", Tp, and Delta H of unfrozen and frozen dough. Gluten protein analysis revealed that PF significantly increased the SS and alpha-helix content in gluten, with 3 %FPF3 showing an 11.35 mu mol/g and 8.97 % increase compared to the control. Specifically, 3 %FPF1 increased the Delta H of gluten from 22.01 J/g to 37.26 J/g. SEM that PF improved the microstructure of the frozen dough by enhancing the continuity of the gluten network and promoting a more uniform distribution of air pockets. As the degree of phosphate substitution increased, the stability of the gluten network improved progressively. Overall, PF effectively delayed the damage caused by ice crystals to the stability of gluten proteins, leading to a significant improvement in the quality of the frozen dough.

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