中文摘要：

研究冬小麦冰结构蛋白（ISP）对湿面筋蛋白冻藏稳定性的影响。采用差示扫描量热仪、动态流变仪、扫描电子显微镜分别研究空白湿面筋蛋白（未添加ISP）和添加ISP的湿面筋蛋白冻藏不同时间后可冻结水含量、流变学特性及超微结构的变化。结果表明：1）随着冻藏时间延长,湿面筋蛋白可冻结水含量逐渐增大;冻藏时间相同时,添加ISP湿面筋蛋白的融化焓小于空白湿面筋蛋白。2）湿面筋蛋白的弹性模量、黏性模量和蠕变均随冻藏时间的延长而降低;冻藏时间相同时,含ISP湿面筋蛋白的蠕变明显小于空白湿面筋蛋白的相应参数。3）湿面筋蛋白网络经过冻藏后,不规则的孔洞更大,引入ISP后,冰晶形成的不规则孔洞相对于空白湿面筋蛋白更加细小和均匀。说明ISP能够通过减少湿面筋蛋白体系中的可冻结水含量,抑制冰晶形成和重结晶,从而减小冻藏过程中湿面筋蛋白网络遭受的破坏。

英文摘要：

To understand the effect of ice-structuring protein （ISP） from winter wheat on the stability of frozen hydrated gluten,the freezable water content,rheological properties and microstructure of hydrated gluten with and without added ISP frozen for 1,2,4,7 weeks and 9 weeks were determined by differential scanning calorimetry （DSC）,rheometer and scanning electron microscopy （SEM）,respectively. The results showed that：1） the amount of freezable water in hydrated gluten increased with increasing frozen time,while the addition of ISP could prevent the increase in freezable water content that; 2） both the G ＇ and G＂ of hydrated gluten decreased with increasing frozen storage time,while hydrated gluten containing ISP always had higher G＇ and G＂ than its blank counterpart at the same frozen storage time points; and 3） less damage of gluten network caused by ice growth and recrystallization was observed for hydrated gluten containing ISP compared with control one at the same frozen storage time points. These results indicate that ISP can prevent hydrated gluten network from ice crystal damage.