Mechanism Insights in Freeze–Thaw Process Impacting Cold Denaturation of Gluten Proteins During Frozen Storage

Cold denaturation of gluten proteins during prolonged frozen storage or repeated freeze– thaw cycles can severely affect the quality of frozen cereal products. While both processes have been studied individually, their combined effects and underlying mechanisms remain unclear. This study systematically evaluated the hydration properties and conformational changes in gluten proteins stored at −73 ◦C and −23 ◦C, with or without freeze–thaw cycling. Compared to continuous storage, freeze–thaw...