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

doi:10.12187/2026.02.004

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 ^{,

,}

河南工业大学粮油食品学院, 河南郑州 450001

作者简介: 张轩(2002—),男,河南省新乡市人,河南工业大学硕士研究生,主要研究方向为谷物资源开发与利用。E-mail:18439538579@163.com;

通讯作者: 马森,masen@haut.edu.cn

基金项目: 河南省高校科技创新人才项目(23HASTIT033)
河南省科技研发计划联合基金项目(232103810060)
河南省杰出青年科学基金资助项目(252300421032)
国家自然科学基金面上项目(32272249)
中图分类号: TS201.2

Effect of wheat antifreeze protein on the structure and physicochemical properties of wheat starch during freeze-thaw cycles

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

Corresponding author: MA Sen, masen@haut.edu.cn

Received Date: 2025-07-21
Accepted Date: 2025-10-05

CLC number: TS201.2

摘要: 【目的】探究小麦抗冻蛋白(Wheat Antifreeze Protein,WAFP)对冻融循环过程中小麦淀粉结构和理化特性的影响。【方法】向小麦淀粉中添加质量分数为0.5%的WAFP,通过测定不同冻融循环周期后淀粉的微观结构、粒径、晶体结构、短程有序结构、溶解度、膨胀度、糊化特性和热力学特性,研究其对冻融过程中淀粉结构和理化特性的影响。【结果】与对照组相比,WAFP的引入能显著降低淀粉颗粒表面塌陷和破损程度,维持其在冻融循环过程中粒径的稳定性,从而提高小麦淀粉的冻融稳定性;WAFP的添加会导致淀粉的结晶度明显下降,而短程有序性有所增强,对淀粉结构起到一定的保护作用;WAFP会导致淀粉的溶解度、起始温度和峰值温度降低,峰值黏度、崩解值、终止温度和糊化焓升高。【结论】 WAFP是一种有效的冷冻保护剂,能通过抑制冰晶生长和重结晶,有效减轻冻融循环处理对小麦淀粉造成的机械损伤,保护淀粉的结构完整性,改善淀粉的理化特性。
- 小麦抗冻蛋白 /
- 冻融循环 /
- 小麦淀粉 /
- 结构 /
- 理化特性
Abstract: 【Objective】 This study aims to explore the effects of wheat antifreeze protein (WAFP) on the structure and physicochemical properties of wheat starch during freeze-thaw cycles. 【Methods】 Wheat starch was supplemented with WAFP at a mass fraction of 0.5%. The microstructure, particle size, crystal structure, short-range order, solubility, swelling power, pasting properties, and thermodynamic properties of starch were determined after different cycles of freeze-thaw treatment to investigate its impact on the structural and physicochemical characteristics of starch throughout the freeze-thaw process. 【Results】 Compared with the control group, the addition of WAFP significantly mitigated the collapse and damage on the surface of starch granules, maintained the stability of particle size during freeze-thaw cycles, and thereby enhanced the freeze-thaw stability of wheat starch. The incorporation of WAFP resulted in a notable reduction in starch crystallinity while an improvement in short-range order, exerting a certain protective effect on the starch structure. Additionally, WAFP addition led to decreased solubility, onset temperature, and peak temperature of starch, as well as elevated peak viscosity, breakdown value, termination temperature, and gelatinization enthalpy. 【Conclusion】 WAFP serves as an effective cryoprotectant. By inhibiting the growth and recrystallization of ice crystals, WAFP can effectively alleviate the mechanical damage imposed on wheat starch granules by freeze-thaw cycles, preserve the structural integrity of starch, and ameliorate its physicochemical properties.
- wheat antifreeze protein /
- freeze-thaw cycle /
- wheat starch /
- structure /
- physicochemical property
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沈阳化工大学材料科学与工程学院沈阳 110142

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

作者简介: 张轩(2002—),男,河南省新乡市人,河南工业大学硕士研究生,主要研究方向为谷物资源开发与利用。E-mail:18439538579@163.com;

通讯作者: 马森,masen@haut.edu.cn

Effect of wheat antifreeze protein on the structure and physicochemical properties of wheat starch during freeze-thaw cycles

Corresponding author: MA Sen, masen@haut.edu.cn

计量

通讯作者: 陈斌, bchen63@163.com

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

作者简介:张轩(2002—),男,河南省新乡市人,河南工业大学硕士研究生,主要研究方向为谷物资源开发与利用。E-mail:18439538579@163.com

通讯作者: 马森, masen@haut.edu.cn

English Abstract

Effect of wheat antifreeze protein on the structure and physicochemical properties of wheat starch during freeze-thaw cycles

Corresponding author: MA Sen, masen@haut.edu.cn

目录

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

作者简介: 张轩(2002—),男,河南省新乡市人,河南工业大学硕士研究生,主要研究方向为谷物资源开发与利用。E-mail:18439538579@163.com;

通讯作者: 马森,masen@haut.edu.cn

Effect of wheat antifreeze protein on the structure and physicochemical properties of wheat starch during freeze-thaw cycles

Corresponding author: MA Sen, masen@haut.edu.cn

计量

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通讯作者: 陈斌, bchen63@163.com

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

作者简介:张轩(2002—),男,河南省新乡市人,河南工业大学硕士研究生,主要研究方向为谷物资源开发与利用。E-mail:18439538579@163.com

通讯作者: 马森, masen@haut.edu.cn

English Abstract

Effect of wheat antifreeze protein on the structure and physicochemical properties of wheat starch during freeze-thaw cycles

Corresponding author: MA Sen, masen@haut.edu.cn

目录