State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
Food Chem. 2020 Jun 30;316:126262. doi: 10.1016/j.foodchem.2020.126262. Epub 2020 Jan 21.
The composition and structure of starch are important indicators to evaluate the quality of rice, but the effect of protein on structural properties of rice has always been controversial. In the present study, the rheological properties and thermal properties were combined to investigate the effects of protein on mechanical and inner structure changes of rice kernel during cooking. The morphologic changes in overall form and inner structure of the kernel showed the limited and uneven gelatinization of starch, and reflected the good heating stability of protein. The comparison of molecular mobility in HO/DO reflected the special gelatinization behavior of starch and the hydrophobicity of protein during cooking. The similar proton distributions between starch, starch-protein mixture and rice flour indicated the weak interactions between starch and protein. The results of Fourier transform infrared spectra, thermogravimetric analysis and transmission electron microscope confirmed the wrapping effect of starch and surface interactions with protein.
淀粉的组成和结构是评价稻米品质的重要指标，但蛋白质对稻米结构特性的影响一直存在争议。本研究结合流变学性质和热性质，探讨了蛋白质对稻米在蒸煮过程中机械和内部结构变化的影响。稻米整体形态和内部结构的形态变化表明淀粉的糊化有限且不均匀，并反映了蛋白质良好的热稳定性。在 HO/DO 中的分子迁移率的比较反映了淀粉在蒸煮过程中的特殊糊化行为和蛋白质的疏水性。淀粉、淀粉-蛋白质混合物和米粉之间相似的质子分布表明淀粉和蛋白质之间的相互作用较弱。傅里叶变换红外光谱、热重分析和透射电子显微镜的结果证实了淀粉的包裹效应和与蛋白质的表面相互作用。
