茶多酚(TP)作为天然食品添加剂在非发酵冷冻面团(NFFD)中的应用研究较少,结果一直存在争议。因此,本研究调查了不同水平(0,0.5,1和2%)的TP对储存0~4周的NFFD质量的影响.流变特性,水状态,蛋白质,并通过DSC分析了其微观结构,LF-NMR,SDS-PAGE,FT-IR,和SEM,分别。结果表明,在整个冷冻贮藏期间,0.5%TP组延缓了蛋白质的变质,抑制了面团中水分的迁移。此外,0.5%TP基团增强了NFFD的流变性能,稳定了巯基含量和面筋网络中的二级结构。相反,在1%和2%TP组中发现了相反的现象,这可能是由于TP诱导了过量的羟基。总之,我们的结果表明,适当添加TP,但不是过多的金额(>1%),在4周的冷冻储存期间,在维持NFFD的质量方面表现出有益效果。此外,本文阐明了TP在储存过程中影响NFFD蛋白质结构和水状态的机理,并为其在面团食品中的应用提供了新的见解。
The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen dough (NFFD) has rarely been investigated, and results have been controversial. Hence, this study investigated the effect of TPs at various levels (0, 0.5, 1, and 2%) on the quality of NFFD stored from 0 to 4 weeks. The rheological characteristics, water state, protein, and its microstructure were analyzed by DSC, LF-NMR, SDS-PAGE, FT-IR, and SEM, respectively. Results showed that the 0.5% TP group delayed the deterioration of protein and inhibited the water migration in dough throughout the whole frozen storage period. In addition, the 0.5% TP group enhanced the rheological properties of NFFD and stabilized the sulfhydryl content and the secondary structure in the gluten network. On the contrary, opposite phenomena were found in the 1 and 2% TP groups, which might be due to the induction of excess hydroxyl groups from TPs. In conclusion, our results suggested that a proper addition of TPs, but not an excessive amount (>1%), exhibited beneficial effects in maintaining the quality of NFFD during the 4-week frozen storage. Moreover, this paper elucidated the mechanism of TPs in influencing the protein structure and water state of NFFD during storage and provided new insight into its application in dough-based foods.