Preparation Of Collagen Antifreeze Peptide And Its Application In Frozen Dough
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Abstract
Abstract Antifreeze peptides are a type of polypeptide that protect biological organisms from freezing damage by inhibiting the growth of ice crystals. In this article, collagen antifreeze peptides with high thermal hysteresis activity were prepared using an enzymatic method, and the effects of the antifreeze peptides on the survival rate of frozen dough yeast and The effects of fermentation time, steamed bun specific volume, texture and sensory scores. The results show that collagen antifreeze peptide significantly improves the quality of frozen dough. When its addition amount is 0.3%, the yeast survival rate after 21 days of frozen storage of the dough It increased from 43% to 54.5%; the proofing time was shortened by 33.3% to 60 min; the specific volume of steamed buns increased from 1.74 ml/g to 2.11 mL/g, an increase of 27.1%; the hardness and chewiness of steamed buns were significantly reduced, Its resilience, viscosity and elasticity are all increased; at the same time, the appearance of the frozen dough is better, with a total sensory score of 55.5 points
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