Zhang Yifu, Zhang Jiawang, Wang Zeyu, Fan Longxiang, Chen Ye
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2024 Nov 22;13(23):3734. doi: 10.3390/foods13233734.
Rice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and incorporating rice protein. At a high moisture content of 1:6, rice protein exhibited a minimal effect on the gelatinization properties of rice starch but significantly retarded the retrogradation of the starch gel. At intermediate moisture levels of 1:4 and 1:2, the rice starch gels showed pronounced retrogradation. However, rice protein was effective in inhibiting this retrogradation at a 1:4 moisture content, while its inhibitory effect diminished at a 1:2 moisture content. Under low moisture conditions of 1:1, the gelatinization of rice starch was markedly constrained by the limited water availability, but rice protein mitigated this constraint. Conversely, at this moisture level, rice protein promoted the retrogradation of the rice starch gel during the retrogradation process. The findings of this study offer a theoretical foundation that could inform the production of rice-based products.
大米蛋白质和水分含量在大米淀粉的糊化和回生过程中起着关键作用。本研究旨在通过制备不同水分含量的大米淀粉凝胶并加入大米蛋白，探讨大米蛋白对这些过程的影响。在1:6的高水分含量下，大米蛋白对大米淀粉的糊化特性影响最小，但显著延缓了淀粉凝胶的回生。在1:4和1:2的中等水分含量下，大米淀粉凝胶表现出明显的回生现象。然而，大米蛋白在1:4的水分含量下能有效抑制这种回生，而在1:2的水分含量下其抑制作用减弱。在1:1的低水分条件下，有限的水分供应显著限制了大米淀粉的糊化，但大米蛋白减轻了这种限制。相反，在这个水分水平下，大米蛋白在回生过程中促进了大米淀粉凝胶的回生。本研究结果为大米制品的生产提供了理论依据。
