Mitigative effects of carboxymethyl chitosan on the deterioration of gliadin tractility in frozen rice dough during frozen storage.

ABSTRACT: Frozen storage deteriorates the texture and digestibility of frozen rice dough by damaging gliadin structure and starch integrity. This study investigated carboxymethyl chitosan (CMCh) and sodium carboxymethyl cellulose (CMCNa) as cry-oprotectants to mitigate these effects. Comprehensive analysis utilizing nuclear magnetic resonance (NMR), texture profile analysis (TPA), dynamic contact angle measurement (DCAT21), reversed-phase high-performance liquid chromatography (RP-HPLC), and circular dichroism (CD) demonstrated that 1.5 % CMCh-B optimally preserved gliadin integrity relative to both control and CMCNa treatments, it inhibited bound water conversion, enhanced protein cross-linking, minimized γ-prolamin loss (15.8 % less decline), stabilized secondary structure (reducing α-helix increa

SUBMITTER: Dong W 

PROVIDER: S-EPMC12414905 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature