The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose

作者：Jiaru Chen, Jianhui Xiao, Jin Tu, Lili Yu, Liya Niu · 发表于：LWT · 年份：2023 · DOI：10.1016/j.lwt.2023.114505 · 被引用次数：38 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Proteins in Food Systems、Phytase and its Applications

The effects of different sweet potato protein hydrolysates (SPPH) concentrations (1, 2, 3, g/100 g) on the frozen dough bread in comparison to trehalose (3 g/100 g) were evaluated. The results showed that the addition of SPPH at all examined levels can retard the quality deterioration of frozen dough and a greater amount of SPPH showed better effect. During the frozen storage, the addition of 3 g SPPH showed an increase in yeast viability from 43.01% to 79.03%, and a decrease in freezable water content, tan δ and free sulfhydryl groups from 57. 21%, 0.74 and 5.74 μmol/g to 47.72%, 0.69 and 3.96 μmol/g, respectively. After frozen storage for 56 days, compared with the control, the addition of SPPH at 3 g significantly increased the specific volume of bread from 3.15 mL/g to 3.97 mL/g, and the porosity and mean area of pore increased from 23.18%, 0.26–32.55%, 0.43, respectively, authenticated by the observations of SEM, binary and representative images. Furthermore, the hardness significantly decreased from 1224.90 g to 839.93 g. These findings suggested that SPPH can be potently employed as a natural food-derived cryoprotectant agent for improving the quality and nutrition of frozen dough.