Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

Abstract

In this study, vacuum infiltration-centrifugation of cold-induced oats at −18°C was adopted in the extraction of oat antifreeze proteins (AFPs), and the effects of the oat AFPs on the physicochemical, rheological, and fermentation properties of frozen dough and the textural characteristics of steamed bread were investigated. Supplementation with oat AFPs lowered the freezable water content of the dough, resulting in some beneficial effects on final steamed bread. The rheological properties of the oat AFP group showed a greater fermentation capacity than did the control group (without oat AFP). A scanning electron microscopic analysis showed that supplementation with oat AFPs could protect the gluten matrix from disruption, thus resulting in superior textural properties in the steamed bread. In conclusion, oat AFPs could be used as a beneficial additive to frozen dough.

Tea saponins: effective natural surfactants beneficial for soil remediation, from preparation to application

“…Camellia oleifera seed meal, a by-product of Camellia oil extraction, is the main source of tea saponins. 17,22,[35][36][37] Tea-seed saponins (theasaponins) are also a product of the comprehensive utilization of Camellia oleifera seed resources. The leaves and owers of Camellia sinensis have the potential to become new sources of tea saponins, namely tea-leaf saponins (foliatheasaponins) and tea-ower saponins, thus expanding the sources of tea saponins and reducing the relative surplus of tealeaf production in some countries, such as China, by encouraging the use of excess tea leaves and seemingly useless tea owers.…”

Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition

“…have been prepared (Peng et al, 2010;Wang et al, 2007;Mariotti et al, 2009;Alvarez-Jubete et al, 2009;Zhu et al, 2016;Kiskini et al, 2011). In general, breads have been proposed to fortify protein, iron, gluten-free, low carbohydrate and glycemic index, high in fiber and to increase their antioxidant activity, among others (Sabanis andTzia, 2009, Demirkesen et al, 2013;Zhu, 2017;Rinaldi et al, 2015;Durazzo et al, 2013;Zhang et al, 2015;Hernandez-Aguilar et al, 2019b;Dall'Asta et al, 2013;Lee, 2013) One of the most powerful antioxidants is turmeric (Curcuma longa L.). This is a rhizome member of the Zingiberaceae family, constituted by polyphenolic compounds (Rahaie et al, 2014;Zorofchian et al, 2014;Jeevarathinam and Pandiarajan, 2016) and it is one of the most studied species due to its active substances, such as curcuminoids among which are the curcumin and phenolic pigments (Rahaie et al, 2014).…”

Carbohydrate Accumulation and Differential Transcript Expression in Winter Wheat Lines with Different Levels of Snow Mold and Freezing Tolerance after Cold Treatment

“…Additional wheat dehydrin genes, Lea and Wdhn13 , have also been correlated with protecting proteins and DNA from freezing damage [ 24 , 25 ]. Antioxidant enzymes and antifreeze proteins have also been indicated in defense against freezing damage [ 26 , 27 , 28 , 29 , 30 ]. The numerous genes involved in freezing tolerance reflect the variety of mechanisms involved in freezing tolerance.…”