小麦抗冻蛋白对冻融循环过程中淀粉结构和理化特性的影响

张轩; 韩小贤; 李力; 马森; 张轩; 韩小贤; 李力; 马森

doi:10.12187/2026.02.004

[1]

ZHANG H H,FAN H R,XU X M,et al.Deterioration mechanisms and quality improvement methods in frozen dough:An updated review[J].Trends in Food Science & Technology,2024,143:104251.

[2]

马珂莹,黄峻榕,伏佳静,等.谷朊粉和小麦淀粉添加量对重组面团冻藏品质的影响[J].食品工业科技,2022,43(24):38-44.
MA K Y,HUANG J R,FU J J,et al.Effect of gluten and wheat starch on the frozen storage quality of reconstituted dough[J].Science and Technology of Food Industry,2022,43(24):38-44.

[3]

SHAN S Y,CAMPANELLA O H.The effects of freeze-thaw cycles on the rheological properties of yeasted and non-yeasted frozen bread doughs[J].Journal of Cereal Science,2023,112:103691.

[4]

陈宁,陈寒青.罗勒籽胶对冷冻面团中淀粉特性的影响[J].合肥工业大学学报(自然科学版),2025,48(7):957-962.
CHEN N,CHEN H Q.Effect of basil seed gum on the properties of starch in frozen dough[J].Journal of Hefei University of Technology (Natural Science),2025,48(7):957-962.

[5]

王宏伟,李向杰,乔靖玥,等.亚麻籽胶对冷冻面团内淀粉微观结构和理化性能的影响[J].食品科学,2025,46(2):65-71.
WANG H W,LI X J,QIAO J Y,et al.Effect of flaxseed gum on the microstructure and physicochemical properties of starch in frozen dough[J].Food Science,2025,46(2):65-71.

[6]

ZHANG Y H,LI Z D,LU L,et al.Analysis of the sequence characteristics of antifreeze protein[J].Life,2021,11(6):520.

[7]

XIANG H,YANG X H,KE L,et al.The properties,biotechnologies,and applications of antifreeze proteins[J].International Journal of Biological Macromolecules,2020,153:661-675.

[8]

OBADI M,XU B.Characteristics and applications of plant-derived antifreeze proteins in frozen dough:A review[J].International Journal of Biological Macromolecules,2024,255:128202.

[9]

耿浩源.苜蓿冰结构蛋白对冷冻麦谷蛋白及速冻饺子皮的影响[D].哈尔滨:哈尔滨商业大学,2018. GENG H Y.Effect of Alfalfa ice structure proteins on frozen glutenin and frozen dumpling skins[D].Harbin:Harbin University of Commerce,2018.

[10]

LIU X R,CHEN L C,CHEN L,et al.The effect of terminal freezing and thawing on the quality of frozen dough:From the view of water,starch,and protein properties[J].Foods,2023,12(21):3888.

[11]

黄芮,李力,马森,等.麦麸膳食纤维混菌固态发酵的条件优化及特性分析[J].河南工业大学学报(自然科学版),2024,45(1):81-89.
HUANG R,LI L,MA S,et al.Fermentation optimization and characterization of wheat bran dietary fiber mixed with microbes in solid state[J].Journal of Henan University of Technology (Natural Science Edition),2024,45(1):81-89.

[12]

赵贵婷.自然发酵对小麦淀粉凉皮品质影响机制及调控[D].郑州:河南工业大学,2024. ZHAO G T.The mechanism and regulation of natural fermentation on the quality of wheat starch liangpi[D].Zhengzhou:Henan University of Technology,2024.

[13]

殷泽.粥米淀粉结构与理化性质对米粥食用品质影响的研究与应用[D].大庆:黑龙江八一农垦大学,2025. YIN Z.Study and application of the influence of the structure and physicochemical properties of rice starch on the edible quality of rice porridge[D].Daqing:Heilongjiang Bayi Agricultural University,2025.

[14]

张素敏,崔艳,陈振家,等.压热改性对黄米淀粉多尺度结构及理化性质的影响[J].食品工业科技,2024,45(18):80-87.
ZHANG S M,CUI Y,CHEN Z J,et al.Effects of autoclaving treatment modifications on multi-scale structure and physicochemical properties of yellow rice starch[J].Science and Technology of Food Industry,2024,45(18):80-87.

[15]

许可.面团冻藏过程中淀粉组分特性变化机制及其对馒头品质的影响[D].郑州:郑州轻工业大学,2021. XU K.Understanding the change mechanism of starch characteristics isolated from frozen storaged dough and their effect on steamed bread quality[D].Zhengzhou:Zhengzhou University of Light Industry,2021.

[16]

马豪,刘玫,郑学玲,等.冷冻温度及龙柏叶抗冻蛋白对小麦淀粉结构和理化特性的影响[J].河南工业大学学报(自然科学版),2022,43(3):35-42.
MA H,LIU M,ZHENG X L,et al.Effects of freezing temperature and antifreeze protein from Sabina chinensis (Linn.)Ant.cv.Kaizuca leaves on structure and physicochemical properties of frozen wheat starch[J].Journal of Henan University of Technology(Natural Science Edition),2022,43(3):35-42.

[17]

国家质量监督检验检疫总局,中国国家标准化管理委员会.小麦、黑麦及其粉类和淀粉糊化特性测定快速粘度仪法:GB/T 24853—2010[S].北京:中国标准出版社,2011. General Administration of Quality Supervision,Inspection and Quarantine of the People’s Republic of China.General pasting method for wheat or rye flour or starch—Using the rapid visco analyzer:GB/T 24853—2010[S].Beijing:Standards Press of China,2011.

[18]

柴欣言,严凯,金伟平,等.碳酸钠和沙蒿胶对小麦淀粉理化性质的影响[J].粮食与油脂,2024,37(11):20-26.
CHAI X Y,YAN K,JIN W P,et al.Effects of sodium carbonate and Artemisia sphaerocephala Krasch.gum on the physicochemical properties of wheat starch[J].Cereals & Oils,2024,37(11):20-26.

[19]

HONG J,LI L M,LI C P,et al.Effect of heat-moisture treatment on physicochemical,thermal,morphological,and structural properties of mechanically activated large A- and small B-wheat starch granules[J].Journal of Food Science,2019,84(10):2795-2804.

[20]

TAO H,WANG P,ALI B,et al.Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles[J].Starch-Stärke,2015,67(7/8):683-691.

[21]

TAO H,WANG P,WU F F,et al.Particle size distribution of wheat starch granules in relation to baking properties of frozen dough[J].Carbohydrate Polymers,2016,137:147-153.

[22]

林子璇,董会龙,牛猛,等.湿碱面加工过程中蛋白质和淀粉的特性变化及淋油静置工艺优化[J].轻工学报,2023,38(1):34-44.
LIN Z X,DONG H L,NIU M,et al.Changes in the protein and starch characteristics of wet alkaline noodles during processing and optimization on stranding after oil sprinkle[J].Journal of Light Industry,2023,38(1):34-44.

[23]

XU K,CHI C D,SHE Z Y,et al.Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread[J].Food Chemistry,2022,366:130614.

[24]

LIU M,LI J,MA H,et al.Structural and physicochemical characteristics of wheat starch as influenced by freeze-thawed cycles and antifreeze protein from Sabina chinensis (Linn.)Ant.cv.Kaizuca leaves[J].Food Chemistry(X),2023,20:100927.

[25]

王多佳,曾俨,牟永潮,等.高寒地区冬小麦东农冬麦1号抗冻蛋白的研究[J].麦类作物学报,2009,29(5):823-826.
WANG D J,ZENG Y,MU Y C,et al.Research on antifreeze proteins of Dongnongdongmai 1 in high-cold area[J].Journal of Triticeae Crops,2009,29(5):823-826.

[26]

LIU Y S,TAN L B,LI M Y,et al.In vitro digestibility,pasting and thermal properties,and structure of cross-linked Arenga pinnata (wurmb.)merr.starch[J].Starch-Stärke,2023,75(1/2):2200112.

[27]

王艳,张煜松,刘兴丽,等.湿热处理对绿豆淀粉结构及理化特性的影响[J].轻工学报,2022,37(3):36-42.
WANG Y,ZHANG Y S,LIU X L,et al.Effect of heat moisture treatment on the structural and physicochemical properties of mung bean starch[J].Journal of Light Industry,2022,37(3):36-42.

[28]

SU H,TU J J,ZHENG M J,et al.Effects of oligosaccharides on particle structure,pasting and thermal properties of wheat starch granules under different freezing temperatures[J].Food Chemistry,2020,315:126209.

[29]

朱乐雯.苹果冷冻-热风联合干燥体积收缩机制研究[D].洛阳:河南科技大学,2024. ZHU L W.Study on volume shrinkage mechanism of freeze-hot air combined drying of apples[D].Luoyang:Henan University of Science and Technology,2024.

[30]

卢紫君,蔡芳,王少华,等.野葛与粉葛淀粉的结构及物化特性比较[J].现代食品科技,2021,37(8):109-118.
LU Z J,CAI F,WANG S H,et al.Comparison of structures and physicochemical properties of pueraria Lobata(Willd.)Ohwi and pueraria Lobata var.thomsonii starches[J].Modern Food Science and Technology,2021,37(8):109-118.

[31]

LIU Y F,CHEN J,LUO S J,et al.Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology[J].Carbohydrate Polymers,2017,175:265-272.

[32]

张雯婧.朝鲜淫羊藿的活性成分及三种淀粉冻融性质的研究[D].天津大学,2012. ZHANG W J.Studies on the active constituents of Epimedium koreanum Nakai andfreeze-thaw characteristics andmicrostructure of three types of starches[D].Tianjin:Tianjin University,2012.

[33]

VAMADEVAN V,BERTOFT E.Structure-function relationships of starch components[J].Starch-Stärke,2015,67(1/2):55-68.

[34]

宋永,贾璐泽,张一婷,等.金冠豆角籽粒淀粉组成及性质研究[J].食品工业科技,2024,45(7):59-67.
SONG Y,JIA L Z,ZHANG Y T,et al.Composition and properties of starch from golden crown bean[J].Science and Technology of Food Industry,2024,45(7):59-67.

[35]

马豪.龙柏叶抗冻蛋白对冻藏小麦淀粉理化特性的影响[D].郑州:河南工业大学,2022. MA H.Effect of antifreeze protein from Sabina chinensis (Linn.)Ant.cv.Kaizuca leaves on the physicochemical properties of frozen wheat starch[D].Zhengzhou:Henan University of Technology,2022.

[36]

FU Z Q,WANG L J,LI D,et al.Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying[J].Carbohydrate Polymers,2012,88(4):1319-1325.

[37]

OYEYINKA S A,SINGH S,AMONSOU E O.A review on structural,digestibility and physicochemical properties of legume starch-lipid complexes[J].Food Chemistry,2021,349:129165.

[38]

王宏伟,王菲,贾梦圆,等.酶制剂作用下淀粉超分子结构演变及其对冷冻面团馒头品质的影响[J].食品科学,2025,46(19):89-97.
WANG H W,WANG F,JIA M Y,et al.Effects of enzyme addition on the evolution of starch supramolecular structure and the quality of steamed bread made with starch from frozen dough[J].Food Science,2025,46(19):89-97.

[39]

李安平,蒋雅茜,周玉杰,等.米糠膳食纤维对大米淀粉糊化特性的影响[J].江西农业大学学报,2015,37(4):725-732.
LI A P,JIANG Y X,ZHOU Y J,et al.Effects of rice bran dietary fiber particle size and addition dosage on the pasting properties of rice starch[J].Acta Agriculturae Universitatis Jiangxiensis,2015,37(4):725-732.

[40]

郭可.甘薯块根C-型淀粉结构特性及其对土壤温度变化的响应研究[D].扬州:扬州大学,2023. GUO K.Structural characterization of C-type starch in sweet potato root tuber and its response to soil temperature change[D].Yangzhou:Yangzhou University,2023.

[41]

刘微,杜秉健,孙京超,等.海藻糖对大米淀粉回生特性的影响[J].食品科学技术学报,2023,41(5):136-143.
LIU W,DU B J,SUN J C,et al.Effect of trehalose on retrogradation properties of rice starch[J].Journal of Food Science and Technology,2023,41(5):136-143.

[42]

王丽,李淑荣,王辉,等.淀粉热特性及其在食品加工利用中的研究进展[J].食品工业,2024,45(8):222-225.
WANG L,LI S R,WANG H,et al.Research progress on thermal properties of starch and its application in food processing and utilization[J].The Food Industry,2024,45(8):222-225.

[43]

张家萍,李文钊,余平莲,等.硬脂酰乳酸钠对冷冻麻薯生胚品质改良效果及其机理研究[J].中国粮油学报,2025,40(4):65-74.
ZHANG J P,LI W Z,YU P L,et al.Improvement effect and mechanism of sodium stearoyl lactate on the quality of frozen mochi dough[J].Journal of the Chinese Cereals and Oils Association,2025,40(4):65-74.