Effects of inulin on protein in frozen dough during frozen storage were investigated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). The strength of electrophoretic bands in A1 (32–57 kDa) and A2 (20–25 kDa) regions and the content of freezable water and sulfhydryl in frozen dough with inulin were lower than those of the blank under the same storage time. The gluten structure of frozen dough with 2.5 wt% long-chain inulin was more dense and compact than that of the sample with 5.0 wt% short-chain inulin after 2 weeks. Moreover, 4 weeks later, the change of the α-helix and β-sheet with 2.5 wt% long-chain inulin was lowest. These characteristics suggested that long-chain inulin exhibited a better protection effect on protein in frozen dough and showed a promising prospect for application in the food industry.

中文翻译：

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菊粉对冷冻储存过程中冷冻面团中蛋白质的影响。

通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE），傅立叶变换红外光谱（FTIR），差示扫描量热法（DSC）和扫描电子显微镜（SEM）研究了菊粉对冷冻面团中冷冻面团中蛋白质的影响。在相同储存时间下，菊粉冷冻面团中A1（32–57 kDa）和A2（20–25 kDa）区域的电泳带强度以及可冻结的水和巯基含量均低于空白区域。2周后，含2.5 wt％长链菊粉的冷冻面团的面筋结构比含5.0 wt％短链菊粉的样品的面筋结构更致密，致密。此外，在4周后，长链菊粉为2.5重量％时，α-螺旋和β-折叠的变化最低。