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Frozen Bread Dough Properties Modified by Thermostable Ice Structuring Proteins Extract from Chinese Privet (Ligustrum vulgare) Leaves

¹Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China. ²Corresponding author. Phone: +86 510 8591 9139. Fax: +86 510 8591 9139. E-mail: wnhuang@jiangnan.edu.cn ³Professor, Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma 74078-6055. ⁴Research scientist, Nanjing Christine Foods Co. Ltd., Nanjing, Jiangsu, 211100, China.

Thermostable ice structuring proteins (TSISPs) extracted from Chinese privet (Ligustrum vulgare) leaves were used in frozen dough. TSISPs extract thermal hysteresis activity ranged from 0 to 0.27°C based on different ice fractions in solution. The effects of the TSISPs extract on melting enthalpy of ice (ΔH), water molecular state, microstructure, rheofermentation capacity, and baking properties of doughs during frozen storage were investigated by differential scanning calorimetry, thermal gravimetric analysis, scanning electron microscopy, rheofermentometer, and texture analyzer. The addition of TSISPs in frozen dough caused a decrease in freedom of water molecules and ΔH, which resulted in improved microstructure, fermentation capacity, and baking properties of frozen doughs. Residual gluten fibril increased, exposed starch granules decreased, and gas production and retention of frozen doughs was enhanced. These effects resulted in an increase in specific volume and a decrease in crumb hardness of baked frozen dough.