Structural characterization of a novel polysaccharide from adlay (Coix lachryma-jobi L. var. ma-yuen Stapf.) seed hulls and its cryoprotective effects on non-fermented frozen dough

Key Points

• The cryoprotective effects improve dough stability during freezing, enhancing quality over time.
• In structural characterization, key polysaccharides exhibit unique features influencing how they protect dough.
• Analysis of adlay seed hulls highlights their potential in food applications, particularly in frozen products.
• Implications may extend to food preservation, although this is based on non-fermented dough alone.