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J. Hefei Univ. Tech. (Nat. Sci.)

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

Competent Authorities: Ministry of Education of the People's Republic of China

Sponsor by: Hefei University of Technology

ISSN 1000-1646, CN 34-1001/N

Effect of basil seed gum on the properties of starch in frozen dough

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罗勒籽胶对冷冻面团中淀粉特性的影响

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Jul.2025, Vol.48 No.7: 957-962

DOI: 10.3969/j.issn.1003-5060.2025.07.015

Authors

CHEN Ning, CHEN Hanqing

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: In this paper, the effect of adding basil seed gum (BSG) on the physicochemical and structural properties of starch in frozen dough was investigated. BSG was added to the dough, after 0, 4 and 8 freeze-thaw cycles, the solubility, swelling power, thermal properties, crystalline structure and in vitro digestibility of the starch in the dough were analyzed. Results showed that the addition of BSG increased the amylose content and decreased the solubility, swelling power and gelatinization enthalpy of the starch. The long-range ordered degree and short-range ordered degree of the starch increased significantly $ (P<0.05) $ after freeze-thaw treatment, while the addition of BSG effectively inhibited the structural rearrangement of starch molecules and decreased the relative crystallinity and short-range ordered structure of the starch. In addition, BSG reduced the in vitro digestibility of the starch and promoted the formation of continuous dense dough microstructure. These results showed that the addition of BSG could effectively reduce the damage of ice crystals on starch structure, thus improving the quality of frozen dough.

Keywords: basil seed gum(BSG); frozen dough; wheat starch; freeze-thaw cycle; physicochemical property

作者信息

陈宁，陈寒青

（合肥工业大学食品与生物工程学院，安徽合肥 230601）

摘要和关键词

摘要: 为了探究添加罗勒籽胶(basil seed gum, BSG)对冷冻面团中淀粉理化性质和结构特性的影响,文章将BSG添加至面团中,经0、4、8次冻融循环后分析面团中淀粉的溶解度、膨胀力、热特性、结晶结构和体外消化特性。结果显示:添加BSG可以提高淀粉中直链淀粉的质量分数,降低淀粉的溶解度、膨胀力和糊化焓值;冻融循环处理后,淀粉的长程有序度和短程有序度显著增加(P<0.05),而添加BSG有效抑制了淀粉分子的结构重排,降低了淀粉相对结晶度和短程有序性;BSG还可降低淀粉体外消化率,促进形成连续致密的面团微观结构。结果表明添加BSG可以有效减少冰晶对淀粉结构的损伤,从而改善冷冻面团的品质。

关键词: 罗勒籽胶(BSG)；冷冻面团；小麦淀粉；冻融循环；理化性质

Funding

国家自然科学基金资助项目（31972977）；安徽省重大科技专项资助项目（202103a06020001）

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