Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes. (January 2022)

• Record Type: Journal Article
• Authors: Zhu, Xiangwei; Yuan, Peipei; Zhang, Ting; Wang, Zhike; Cai, Dongna; Chen, Xi; Shen, Yanting; Xu, Jianteng; Song, Changyuan; Goff, Douglas
• Is Part Of: Food research international. Volume 151(2022)
• Publication Date: 2022-01
• Subjects: Frozen dough -- Carboxymethyl chitosan -- Water state -- Protein structure -- Textural properties; CMCh Carboxymethyl chitosan -- DS Degree of substitution -- CMCNa Carboxymethyl cellulose -- cfw Content of freezable water -- LF-NMR Low field nuclear magnetic resonance -- SEM Scanning electron microscope -- TPA Texture profile analysis -- MRI Magnetic Resonance Imaging -- tan δ Loss tangents; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110863
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Carboxymethyl chitosan (CMCh) restrained the water re-distribution of frozen dough. Freezing-induced protein deterioration was alleviated. CMCh improved storage stability and textural properties of dumpling wrappers. High-DS-CMCh exhibited better cryo-protective effect. Abstract: Carboxymethyl chitosan (CMCh), an ampholetic chitosan derivative, has found broad applications in the food industry. However, its cryo-protective properties remained less explored compared to other viscous polysaccharides, such as carboxymethyl cellulose, carrageenan etc., which have been widely utilized as frozen food additives. In this study, we investigated the effect of CMCh addition to frozen dough in terms of water state, protein structure, and the textural properties of prepared frozen dumpling wrappers. Results indicated that CMCh restricted the water migration in dough and delayed protein deterioration during frozen storage. Specifically, the content of freezable water in dough was reduced and the water distribution became more uniform as reflected by DCS and LF-NMR analysis. CMCh also stabilized disulfide bond and secondary structures of the protein, leading to inhibition of dough rheology changes. Accordingly, the obtained frozen dumplings wrappers demonstrated decreased cracking rate and water loss, and improved textural properties. Moreover, CMCh with higher degree of carboxymethyl substitution (DS: 1.2, CMCh-B) exhibited better cryo-protective effects compared to CMCh of lower DS (DS: 0.8, CMCh-A). Our study provides novel insights and scientific basis for the development of ampholetic polysaccharides as high-performance food additives.