antifreeze protein (AsAFP) as the experimental group, and subjected to freeze-thaw cycles. Glutenin macropolymer (GMP) extracted from samples was analyzed for content, free sulfhydryl, secondary structure, and thermal stability. A model between the GMP content and freeze-thaw times was established, followed by correlation analysis. Results showed that the GMP content decreased with increasing gliadin proportion and freeze-thaw cycles, indicating depolymerization. Free sulfhydryl content increased, while α-helix, β-sheet, denaturation temperature, and denaturation enthalpy gradually decreased. Correlation analysis revealed that disulfide bond cleavage was the main cause of GMP depolymerization. This study provides a theoretical basis for AsAFP application in frozen dough and offers insights into optimizing the gluten composition for freeze-thaw stability.
Zhang et al. (Mon,) studied this question.
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