Application of sericin antifreeze peptides on the frozen potato steamed buns

In this study, different proportions of sericin peptides were added into the frozen potato dough, and the effects of sericin peptides on the volume and fermentation capacity of frozen steamed buns were investigated by measuring the volume change of the frozen dough and the frozen steamed buns.The moisture transfer of the frozen steamed buns was measured by a low frequency nuclear magnetic resonance instrument, and their texture properties were measured by a texture analyzer.The results showed that the addition of sericin peptides can significantly improve the fermentation capacity of frozen dough.Compared with the control group without the addition of sericin peptides steamed buns, the specific volume of steamed buns with 4%and 8%sericin peptides were increased by 0.16 mL/g and 0.19 mL/g when the freezing thawing days reached 8days.After 4 hours of fermentation, the volume of dough adding 4%and 8%sericin peptides were increased by 7.5 mL and11.5 mL, respectively.In addition, compared with the control group, the relaxation time T22, T23of potato steamed buns with 4%sericin peptides were smaller and the peak area A22, A23, ATwere larger during the process of freezing and thawing.The water binding capacity of potato steamed buns with 4%sericin peptides was strong, which can slow down the moisture migration and loss.The texture properties results showed that the addition of sericin peptides could slow down the decrease of hardness, elasticity and chewiness, and the increase of the cohesiveness of frozen potato steamed buns.When the freezing thawing time reached 8 days, the decrease in hardness, elasticity and chewiness of potato steamed buns containing 8%sericin peptides were slowed by 7.14%, 4.91%and 17.86%, respectively, while the increase in cohesiveness was slowed by 18.76%compared with the control group.The results showed that the addition of sericin peptides has cryoprotective effects on yeast in frozen dough, and it also has a certain inhibitory effect on the moisture migration and loss of frozen steamed buns products, so as to maintain good texture characteristics.