Frozen bread dough properties modified by thermostable ice structuring proteins extract from Chinese privet (Ligustrum vulgare) leaves

Cereal Chemistry

Volumn 89, Issue 3, 2012, Pages 162-167

  Jia, Chunli ^a   Huang, Weining ^a   Wu, Chao ^a   Zhong, Jing ^a   Rayas Duarte, Patricia ^b   Guo, Chengxiang ^c  

^a JIANGNAN UNIVERSITY   (China)

^b OKLAHOMA STATE UNIVERSITY   (United States)

^c Nanjing Christine Foods Co Ltd   (China)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ICE; MOLECULES; PROTEINS; SCANNING ELECTRON MICROSCOPY; THERMOGRAVIMETRIC ANALYSIS;

BREAD DOUGH; DOUGH PROPERTIES; FROZEN DOUGHS; ICE FRACTION; ICE-STRUCTURING PROTEINS; MELTING ENTHALPY; MOLECULAR STATE; PROPERTY; PROTEIN EXTRACT; THERMAL HYSTERESIS;

MICROSTRUCTURE;

LIGUSTRUM; LIGUSTRUM SINENSE; LIGUSTRUM VULGARE;

EID: 84862869924     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-11-11-0136     Document Type: Article

References (46)

1. AACC International. 2010. Approved Methods of Analysis, 11th Ed. Methods 08-01.01, 44-15.02A, and 46-13.01. Available online only. AACCI: St. Paul, MN.
2. Baier-Schenk, A., Handschin, S., and Conde-Petit, B. 2005. Ice in prefermented frozen bread dough-An investigation based on calorimetry and microscopy. Cereal Chem. 82:251-255. (Pubitemid 40707918)
3. Bar, M., Scherf, T., and Fass, D. 2008. Two dimensional surface display of functional groups on a beta-helical antifreeze protein scaffold. Protein Eng. Des. Sel. 21:107-114. (Pubitemid 351301917)
4. Berglund, P. T., Shelton, D. R., and Freeman, T. P. 1991. Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles. Cereal Chem. 68:105-107.
5. Bhattacharya, M., Langstaffa, T. M., and Berzonsky, W. A. 2003. Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs. Food Res. Int. 36:365-372. (Pubitemid 36333387)
6. Cheng, C. H. C., and De Vries, A. L. 1989. Structures of antifreeze peptides from the Antarctic eel pout, Austrolycicthys brachycephalus. Biochim. Biophys. Acta 997:55-64.
7. Dubois, D., and Blockolsky, D. 1986. Frozen bread dough: Effect of dough mixing and thawing methods. Am. Inst. Baking Technol. Bull. 8:1-7.
8. Esselink, E. F. J., van Aalst, H., Maliepaard, M., and van Duynhoven, J. P. M. 2003. Long-term storage effect in frozen dough by spectroscopy and microscopy. Cereal Chem. 80:396-403. (Pubitemid 36842020)
9. Fessas, D., and Schiraldi, A. 2001. Water properties in wheat four dough I: Classical thermogravimetry approach. Food Chem. 72:237-244. (Pubitemid 32013009)
10. Gobbetti, M., Corsetti, A., and Rossi, J. 1995. The sourdough microflora. Study of the interactions between lactic acid bacteria and yeasts on the basis of rheofermentometer assays. World J. Microb. Biot. 11:625-630. (Pubitemid 3009016)
11. Graether, S. P., Kuiper, M. J., Gagne, S. M., Walker, V. K., Jia, Z. C., Sykes, B. D., and Davies, P. L. 2000. β-Helix structure and ice-binding properties of a hyperactive antifreeze protein from an insect. Nature 406:325-328. (Pubitemid 30604413)
12. Graham, L. A., and Davies, P. L. 2005. Glycine-rich antifreeze proteins from snow fleas. Science 310:461. (Pubitemid 41507952)
13. Griffith, M., and Ewart, K. V. 1995. Antifreeze proteins and their potential use in frozen foods. Biotechnol. Adv. 13:375-402.
14. Hansen, T. N., and Baust, J. G. 1988. Differential scanning calorimetric analysis of antifreeze protein activity in the common mealworm, Tenebrio molitor. Biochim. Biophys. Acta 957:217-221.
15. Hew, C. L., and Yang, D. S. C. 1992. Protein interaction with ice. Eur. J. Biochem. 203:33-42.
16. Huang, W. N., Yuan, Y. L., Kim, Y. S., and Chung, O. K. 2008. Effects of transglutaminase on rheology, microstructure, and baking properties of frozen dough. Cereal Chem. 85:301-306. (Pubitemid 351846351)
17. Inoue, Y., and Bushuk, W. 1992. Studies on frozen doughs. II. Flour quality requirements for bread production from frozen dough. Cereal Chem. 69:423-428.
18. Jorov, A., Zhorov, B. S., and Yang, D. S. C. 2004. Theoretical study of interaction of winter flounder antifreeze protein with ice. Protein Sci. 13:1524-1537. (Pubitemid 38669240)
19. Kenny, S., Wehrle, K., Dennehy, T., and Arendt, E. K. 1999. Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough. Cereal Chem. 76:421-425. (Pubitemid 29244948)
20. Kontogiorgos, V., and Goff, H. D. 2007. Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules 8:1293-1299. (Pubitemid 46672709)
21. Leinala, E. K., Davies, P. L., Doucet, D., Tyshenko, M. G., Walker, V. K., and Jia, Z. C. 2002. α-Helical antifreeze protein isoform with increased activity: Structural and functional insights. J. Biol. Chem. 277:33349-33352. (Pubitemid 34984858)
22. Li, X., and Hew, C. L. 1991. Structure and function of an antifreeze polypeptide from ocean pout, Macrozoarces americanus: Role of glutamic acid residues in protein stability and antifreeze activity by site-directed mutagenesis. Protein Eng. 4:1003-1008.
23. Liu, S. 2007. Purification of an antifreeze protein from Ligustrum lucidum leaves and its partial characteristics. Master's thesis. Jiangnan University: Wuxi, China.
24. Liu, S., Liao, X. R., Zhang, J. G., and Miao, H. J. 2007. Purification of an antifreeze protein from Ligustrum lucidum leaves and its partial characteristics. Chin. Bull. Bot. 24:505-510.
25. Lu, W., and Grant, L. A. 1999. Effects of prolonged storage at freezing temperatures on starch and baking quality of frozen doughs. Cereal Chem. 76:656-662. (Pubitemid 29466487)
26. Marshall, C. B., Fletcher, G. L., and Davies, P. L. 2004. Hyperactive antifreeze protein in a fish. Nature 429:153. (Pubitemid 38656182)
27. Matuda, T. G., Parra, D. F., Lugao, A. B., and Tadini, C. C. 2005. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough. Lebensm. Wiss. Technol. 38:275-280. (Pubitemid 40118043)
28. Matuda, T. G., Chevallier, S., De Alcântara Pessôa Filho, P., Le Bail, A., and Tadini, C. C. 2008. Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough. J. Cereal Sci. 48:741-746.
29. Neyreneuf, O., and Van der Plaat, J. B. 1991. Preparation of frozen French bread dough with improved stability. Cereal Chem. 68:60-66.
30. 2+-independent type II antifreeze protein from longsnout poacher, Brachyopsis rostratus. J. Mol. Biol. 382:734-746.
31. Pudney, P. D. A., Buckley, S. L., Sidebottom, C. M., Twigg, S. N., Sevilla, M. P., Holt, C. B., Roper, D., Telford, J. H., McArthur, A. J., and Lillford, P. J. 2003. The physico-chemical characterization of a boiling stable antifreeze protein from a perennial grass (Lolium perenne). Arch. Biochem. Biophys. 410:238-245. (Pubitemid 36259823)
32. Qiu, L. M., Ma, J., Wang, J., Zhang, F. C., and Wang, Y. 2010. Thermal stability properties of an antifreeze protein from the desert beetle Microdera punctipennis. Cryobiology 60:192-197.
33. Räsänen, J., Laurikainen, T., and Autio, K. 1997. Fermentation stability and pore size distribution of frozen prefermented lean wheat doughs. Cereal Chem. 74:56-62. (Pubitemid 27402884)
34. Ribotta, P., León, A., and Añon, M. C. 2001. Effect of freezing and frozen storage of doughs on bread quality. J. Agric. Food Chem. 49:913-918. (Pubitemid 32172647)
35. Ribotta, P. D., León, A. E., and Añón, M. C. 2003. Effects of yeast freezing in frozen dough. Cereal Chem. 80:454-458. (Pubitemid 36842029)
36. Ribotta, P. D., Pérez, G. T., León, A. E., and Añón, M. C. 2004. Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids 18:305-313.
37. Selomulyo, V. O., and Zhou, W. 2007. Frozen bread dough: Effects of freezing storage and dough improvers. J. Cereal Sci. 45:1-17. (Pubitemid 44855338)
38. Sharadanant, R., and Khan, K. 2003. Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics. Cereal Chem. 80:773-780. (Pubitemid 37413527)
39. Sidebottom, C., Buckley, S., Pudney, P., Twigg, S., Jarman, C., Holt, C., Telford, J., McArthur, A., Worrall, D., Hubbard, R., and Lillford, P. 2000. Phytochemistry: Heat-stable antifreeze protein from grass. Nature 406:256. (Pubitemid 30604394)
40. Wolt, M. J., and D'Appolonia, B. L. 1984. Factors involved in the stability of frozen dough. II. The effects of yeast type, flour type, and dough additives on frozen-dough stability. Cereal Chem. 61:213-221.
41. Xu, H. N., Huang, W. N., Jia, C. L., Kim, Y. S., and Liu, H. P. 2009a. Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat. J. Cereal Sci. 49:250-253.
42. Xu, H. N., Huang, W. N., Wang, Z. P., and Rayas-Duarte, P. 2009b. Effect of ice structuring proteins from winter wheat on thermophysical properties of dough during freezing. J. Cereal Sci. 50:410-413.
43. Zhang, C., Zhang, H., and Wang, L. 2007. Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough. Food Res. Int. 40:763-769. (Pubitemid 46669995)
44. Zhang, C., Zhang, H., Wang, L., and Guo, X. N. 2008. Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb. Lebensm. Wiss. Technol. 41:1029-1036. (Pubitemid 351374952)
45. Zhang, F., Cai, Y. J., Liao, X. R., Liu, S., Wang, Z., and Zhang, D. B. 2008. An apoplastic peroxidase with thermal hysteretic activity purified from leaves of Ligustrum lucidum ait. Chin. Bull. Phytophys. 44:45-50. (Pubitemid 351944511)
46. Zhou, Z. K., Robards, K., Helliwell, S., and Blanchard, C. 2003. Effect of rice storage on pasting properties of rice flour. Food Res. Int. 36:625-634. (Pubitemid 36579911)