Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles
Homogenate and vacuum infiltration-centrifugation were adopted and compared in carrot antifreeze proteins (CaAFPs) extraction, and effects of CaAFPs on thermophysical properties, texture properties, cooking properties, and microstructure of frozen white salted noodles were studied. Results showed th...
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| Veröffentlicht in: | Food and bioprocess technology 2014-03, Vol.7 (3), p.842-852 |
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| creator | Ding, Xiangli Zhang, Hui Liu, Wenhua Wang, Li Qian, Haifeng Qi, Xiguang |
| description | Homogenate and vacuum infiltration-centrifugation were adopted and compared in carrot antifreeze proteins (CaAFPs) extraction, and effects of CaAFPs on thermophysical properties, texture properties, cooking properties, and microstructure of frozen white salted noodles were studied. Results showed that the vacuum infiltration-centrifugation was more targeted than homogenate in CaAFPs extraction, while its protein extraction rate was much lower than homogenate. Differential scanning calorimeter measurement showed that CaAFPs could not only lower the initial point of freezing (T f) and the end point of freezing (T ₘ′) of water but also decrease the freezable water content. It also confirmed that CaAFPs were enriched in apoplast extract. The addition of CaAFPs could lower the enthalpy of melting of frozen noodles. V-CaAFPs could lower T ₘ′ of frozen noodles but the T ₘ′ of H-noodles was slightly increased. Freezable water content of frozen noodles was decreased by the addition of CaAFPs and T g″ of them was increased. Texture profile analysis showed that texture properties of white salted noodles were significantly influenced (p |
| doi_str_mv | 10.1007/s11947-013-1101-0 |
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Results showed that the vacuum infiltration-centrifugation was more targeted than homogenate in CaAFPs extraction, while its protein extraction rate was much lower than homogenate. Differential scanning calorimeter measurement showed that CaAFPs could not only lower the initial point of freezing (T f) and the end point of freezing (T ₘ′) of water but also decrease the freezable water content. It also confirmed that CaAFPs were enriched in apoplast extract. The addition of CaAFPs could lower the enthalpy of melting of frozen noodles. V-CaAFPs could lower T ₘ′ of frozen noodles but the T ₘ′ of H-noodles was slightly increased. Freezable water content of frozen noodles was decreased by the addition of CaAFPs and T g″ of them was increased. Texture profile analysis showed that texture properties of white salted noodles were significantly influenced (p < 0.05) by the addition of CaAFPs. Cooking properties of frozen white salted noodles were also significantly enhanced (p < 0.05) by increasing cooking absorption and reducing dry material loss. NMR measurement showed that the addition of CaAFPs could shift water from mobile state to less mobile state. Microstructure of noodles suggested that the addition of CaAFPs could protect the gluten network from the damage caused by freezing and temperature fluctuation, which resulted in an integrated gluten network in white salted noodles.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-013-1101-0</identifier><language>eng</language><publisher>Boston: Springer-Verlag</publisher><subject>absorption ; Agriculture ; Antifreeze proteins ; Apoplast ; Biotechnology ; Carrots ; Centrifugation ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cooking ; cooking quality ; Daucus carota ; Enthalpy ; Food Science ; Freezing ; freezing point ; Gluten ; Infiltration ; melting ; Microstructure ; Moisture content ; NMR ; Noodles ; Nuclear magnetic resonance ; nuclear magnetic resonance spectroscopy ; Original Paper ; Properties (attributes) ; Proteins ; Texture ; Thermophysical properties ; Vacuum ; Water content</subject><ispartof>Food and bioprocess technology, 2014-03, Vol.7 (3), p.842-852</ispartof><rights>Springer Science+Business Media New York 2013</rights><rights>Springer Science+Business Media New York 2013.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c340t-9f93dd7730ce1448a787b883cd8df65cb4fe765b91c10b3487ce603c7a0fbbf83</citedby><cites>FETCH-LOGICAL-c340t-9f93dd7730ce1448a787b883cd8df65cb4fe765b91c10b3487ce603c7a0fbbf83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-013-1101-0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-013-1101-0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids></links><search><creatorcontrib>Ding, Xiangli</creatorcontrib><creatorcontrib>Zhang, Hui</creatorcontrib><creatorcontrib>Liu, Wenhua</creatorcontrib><creatorcontrib>Wang, Li</creatorcontrib><creatorcontrib>Qian, Haifeng</creatorcontrib><creatorcontrib>Qi, Xiguang</creatorcontrib><title>Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>Homogenate and vacuum infiltration-centrifugation were adopted and compared in carrot antifreeze proteins (CaAFPs) extraction, and effects of CaAFPs on thermophysical properties, texture properties, cooking properties, and microstructure of frozen white salted noodles were studied. Results showed that the vacuum infiltration-centrifugation was more targeted than homogenate in CaAFPs extraction, while its protein extraction rate was much lower than homogenate. Differential scanning calorimeter measurement showed that CaAFPs could not only lower the initial point of freezing (T f) and the end point of freezing (T ₘ′) of water but also decrease the freezable water content. It also confirmed that CaAFPs were enriched in apoplast extract. The addition of CaAFPs could lower the enthalpy of melting of frozen noodles. V-CaAFPs could lower T ₘ′ of frozen noodles but the T ₘ′ of H-noodles was slightly increased. Freezable water content of frozen noodles was decreased by the addition of CaAFPs and T g″ of them was increased. Texture profile analysis showed that texture properties of white salted noodles were significantly influenced (p < 0.05) by the addition of CaAFPs. Cooking properties of frozen white salted noodles were also significantly enhanced (p < 0.05) by increasing cooking absorption and reducing dry material loss. NMR measurement showed that the addition of CaAFPs could shift water from mobile state to less mobile state. Microstructure of noodles suggested that the addition of CaAFPs could protect the gluten network from the damage caused by freezing and temperature fluctuation, which resulted in an integrated gluten network in white salted noodles.</description><subject>absorption</subject><subject>Agriculture</subject><subject>Antifreeze proteins</subject><subject>Apoplast</subject><subject>Biotechnology</subject><subject>Carrots</subject><subject>Centrifugation</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cooking</subject><subject>cooking quality</subject><subject>Daucus carota</subject><subject>Enthalpy</subject><subject>Food Science</subject><subject>Freezing</subject><subject>freezing point</subject><subject>Gluten</subject><subject>Infiltration</subject><subject>melting</subject><subject>Microstructure</subject><subject>Moisture content</subject><subject>NMR</subject><subject>Noodles</subject><subject>Nuclear magnetic resonance</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>Original Paper</subject><subject>Properties (attributes)</subject><subject>Proteins</subject><subject>Texture</subject><subject>Thermophysical properties</subject><subject>Vacuum</subject><subject>Water content</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kEtLxTAQhYso-PwBrgy40UV15iZt0qVcrw8QFVRchjSdaOXaaJL6-vVW6mPnamYO5zsDJ8s2EfYQQO5HxErIHJDniIA5LGQrWPEiL1BUi787h-VsNcYHgBIE8pXsdfaWgrGp9R3zjk1NCD6xnUPT2z4ya4bL7LKDLrUuEH0QuxwUarvITNew2YuZ9-YHvr6nNrCZc2RTZIN2FPwHdez2vk3Ersw8UcPOvW_mFNezJWfmkTa-51p2czS7np7kZxfHp9ODs9xyASmvXMWbRkoOllAIZaSStVLcNqpxZWFr4UiWRV2hRai5UNJSCdxKA66uneJr2faY-xT8c08x6Qffh254qScCQcqirCaDC0eXDT7GQE4_hfbRhHeNoL_61WO_euhXf_WrYWAmIxMHb3dH4S_5P2hrhJzx2tyFNuqbqwmgAABVFqrin8INhyY</recordid><startdate>20140301</startdate><enddate>20140301</enddate><creator>Ding, Xiangli</creator><creator>Zhang, Hui</creator><creator>Liu, Wenhua</creator><creator>Wang, Li</creator><creator>Qian, Haifeng</creator><creator>Qi, Xiguang</creator><general>Springer-Verlag</general><general>Springer US</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope></search><sort><creationdate>20140301</creationdate><title>Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles</title><author>Ding, Xiangli ; Zhang, Hui ; Liu, Wenhua ; Wang, Li ; Qian, Haifeng ; Qi, Xiguang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c340t-9f93dd7730ce1448a787b883cd8df65cb4fe765b91c10b3487ce603c7a0fbbf83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>absorption</topic><topic>Agriculture</topic><topic>Antifreeze proteins</topic><topic>Apoplast</topic><topic>Biotechnology</topic><topic>Carrots</topic><topic>Centrifugation</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cooking</topic><topic>cooking quality</topic><topic>Daucus carota</topic><topic>Enthalpy</topic><topic>Food Science</topic><topic>Freezing</topic><topic>freezing point</topic><topic>Gluten</topic><topic>Infiltration</topic><topic>melting</topic><topic>Microstructure</topic><topic>Moisture content</topic><topic>NMR</topic><topic>Noodles</topic><topic>Nuclear magnetic resonance</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>Original Paper</topic><topic>Properties (attributes)</topic><topic>Proteins</topic><topic>Texture</topic><topic>Thermophysical properties</topic><topic>Vacuum</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ding, Xiangli</creatorcontrib><creatorcontrib>Zhang, Hui</creatorcontrib><creatorcontrib>Liu, Wenhua</creatorcontrib><creatorcontrib>Wang, Li</creatorcontrib><creatorcontrib>Qian, Haifeng</creatorcontrib><creatorcontrib>Qi, Xiguang</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ding, Xiangli</au><au>Zhang, Hui</au><au>Liu, Wenhua</au><au>Wang, Li</au><au>Qian, Haifeng</au><au>Qi, Xiguang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2014-03-01</date><risdate>2014</risdate><volume>7</volume><issue>3</issue><spage>842</spage><epage>852</epage><pages>842-852</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>Homogenate and vacuum infiltration-centrifugation were adopted and compared in carrot antifreeze proteins (CaAFPs) extraction, and effects of CaAFPs on thermophysical properties, texture properties, cooking properties, and microstructure of frozen white salted noodles were studied. Results showed that the vacuum infiltration-centrifugation was more targeted than homogenate in CaAFPs extraction, while its protein extraction rate was much lower than homogenate. Differential scanning calorimeter measurement showed that CaAFPs could not only lower the initial point of freezing (T f) and the end point of freezing (T ₘ′) of water but also decrease the freezable water content. It also confirmed that CaAFPs were enriched in apoplast extract. The addition of CaAFPs could lower the enthalpy of melting of frozen noodles. V-CaAFPs could lower T ₘ′ of frozen noodles but the T ₘ′ of H-noodles was slightly increased. Freezable water content of frozen noodles was decreased by the addition of CaAFPs and T g″ of them was increased. Texture profile analysis showed that texture properties of white salted noodles were significantly influenced (p < 0.05) by the addition of CaAFPs. Cooking properties of frozen white salted noodles were also significantly enhanced (p < 0.05) by increasing cooking absorption and reducing dry material loss. NMR measurement showed that the addition of CaAFPs could shift water from mobile state to less mobile state. Microstructure of noodles suggested that the addition of CaAFPs could protect the gluten network from the damage caused by freezing and temperature fluctuation, which resulted in an integrated gluten network in white salted noodles.</abstract><cop>Boston</cop><pub>Springer-Verlag</pub><doi>10.1007/s11947-013-1101-0</doi><tpages>11</tpages></addata></record> |
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| subjects | absorption Agriculture Antifreeze proteins Apoplast Biotechnology Carrots Centrifugation Chemistry Chemistry and Materials Science Chemistry/Food Science Cooking cooking quality Daucus carota Enthalpy Food Science Freezing freezing point Gluten Infiltration melting Microstructure Moisture content NMR Noodles Nuclear magnetic resonance nuclear magnetic resonance spectroscopy Original Paper Properties (attributes) Proteins Texture Thermophysical properties Vacuum Water content |
| title | Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles |
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