Abstract Effect of pigskin gelatin and its hydrolysates on overall changes that frozen dough underwent during storage was investigated. The results showed that gelatin from pigskin could fortified the frozen dough bread quality, embodying in larger bread volume, softer and more uniform bread crumb. Impact of pigskin gelatin on changes in the structure of gluten network in frozen dough was evaluated by different techniques. SDS-polyacrylamide gel electrophoresis (SDS-PAGE) showed gelatin may inhibit the crosslinking of HMW macromolecules and entangle with SDS-soluble LMW proteins. The increased SDS-soluble proteins suggested a lower aggregation extent of glutenin macropolymer (GMP) caused by pigskin gelatin. However, the significant reduction in GMP depolymerization degree and thiol groups (-SH) content after 60-day frozen storage in presence of gelatin indicated the formation of a more resistant gluten structure against the distortion of ice crystals. There were no significant differences in the alteration of secondary structure and high-temperature stability between gelatin-depleted and gelatin-fortified groups. Nevertheless, the effect of pigskin gelatin on qualities of frozen dough was independent on its hydrolysis degree.

中文翻译：

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猪皮明胶对冷冻面团烘焙、结构和热特性的影响：面筋网络改变的综合研究

摘要 研究了猪皮明胶及其水解物对冷冻面团在储存过程中所经历的整体变化的影响。结果表明，猪皮明胶可以增强冷冻面团面包的品质，体现在面包体积更大、面包屑更柔软、更均匀。通过不同的技术评估猪皮明胶对冷冻面团中面筋网络结构变化的影响。SDS-聚丙烯酰胺凝胶电泳 (SDS-PAGE) 显示明胶可能抑制 HMW 大分子的交联并与 SDS 可溶性 LMW 蛋白缠结。增加的 SDS 可溶性蛋白质表明由猪皮明胶引起的谷蛋白大分子聚合物 (GMP) 的聚集程度较低。然而，在明胶存在下冷冻储存 60 天后 GMP 解聚度和硫醇基 (-SH) 含量的显着降低表明形成了更抗冰晶变形的面筋结构。明胶耗尽组和明胶强化组之间二级结构的改变和高温稳定性没有显着差异。然而，猪皮明胶对冷冻面团品质的影响与其水解程度无关。