Wu Jianyong, Xu Shunqian, Yan Xiaoyan, Zhang Xuan, Xu Xingfeng, Li Qian, Ye Jiangping, Liu Chengmei
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Department of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Foods. 2022 May 29;11(11):1601. doi: 10.3390/foods11111601.
Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice starch was investigated. The results showed that homogenization could significantly decrease the particle size of rice protein and increase their water holding capacity without changing their band distribution in SDS-PAGE. With the addition of protein/homogenized proteins into rice starch decreased peak viscosity of paste. The homogenized proteins decreased breakdown and setback value when compared with that of original protein, indicating homogenized protein might have potential applications for increasing the stability and inhibiting short-term retrogradation of starch paste. The addition of protein/homogenized proteins resulted in a reduction in the viscoelasticity behavior of starch paste. These results indicate that homogenization would create a solution to alter the physicochemical properties of plant proteins, and the homogenized proteins may be a potential candidate for development of protein-rich starchy products.
对植物性蛋白质进行改性以促进其广泛应用是食品工业所关注的。利用均质化对来自米渣的大米蛋白进行改性，并研究其对大米淀粉糊化特性（包括糊化和流变学）的影响。结果表明，均质化可显著降低大米蛋白的粒径并提高其持水能力，而不改变其在SDS-PAGE中的条带分布。向大米淀粉中添加蛋白质/均质化蛋白质会降低糊化峰值粘度。与原始蛋白质相比，均质化蛋白质降低了糊化的崩解值和回生值，表明均质化蛋白质可能在提高淀粉糊稳定性和抑制短期回生方面具有潜在应用。添加蛋白质/均质化蛋白质会导致淀粉糊粘弹性行为降低。这些结果表明，均质化将为改变植物蛋白的物理化学性质提供一种解决方案，并且均质化蛋白质可能是开发富含蛋白质的淀粉类产品的潜在候选物。
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