Effect of rice protein on the gelatinization and retrogradation properties of rice starch.
Effect of rice protein on the gelatinization and retrogradation properties of rice starch.
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DOI：
10.1016/j.ijbiomac.2023.125061
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发表时间：
2023-05
影响因子：
8.2
通讯作者：
Chunsen Wu;Xin Gong;Jian Zhang;Chen Zhang;Jian‐Ya Qian;Wenzheng Zhu
中科院分区：
文献类型：
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作者：
Chunsen Wu;Xin Gong;Jian Zhang;Chen Zhang;Jian‐Ya Qian;Wenzheng Zhu
以大米淀粉（RS）为原料，添加不同量的大米蛋白质（RP; 0%~ 16%），研究蛋白质对淀粉在贮藏过程中糊化和老化的影响。RP添加量的增加降低了混合物的粘度和糊化焓，但引起糊化温度的上升趋势，表明蛋白质阻碍了淀粉糊化过程。此外，RP的加入降低了凝胶硬度，降低了老化焓和结晶速率常数，但增加了RS老化的Avrami指数。RP的加入还促进了水分子的流动性，减弱了凝胶中结合水向自由水的转化，并适度增加了凝胶形状的均匀性和厚度。总之，RP对RS的糊化和老化行为具有剂量依赖性影响，尽管当蛋白质水平超过12%时，抗老化浓度效应强烈减弱。值得注意的是，过量的RP添加导致二硫键的形成，这增加了凝胶强度和网络结构，但降低了RP促进水分子流动性和限制水迁移的能力，最终降低了其抗老化能力。这种现象可以部分归因于过量添加蛋白质引起的自发蛋白质-蛋白质相互作用，取代了淀粉-蛋白质相互作用。
In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage. The increased RP addition decreased the viscosity and gelatinization enthalpy of the mixtures but caused an upward trend in the gelatinization temperature, indicating that protein hampers the process of starch gelatinization. Furthermore, RP addition reduced gel hardness, decreased retrogradation enthalpy and crystallization rate constant, but increased Avrami exponent upon RS retrogradation. RP addition also facilitated the mobility of water molecules, weakened the conversion from bound water to free water in the gels, and moderately increased the uniformity and thickness of gel shape. In summary, RP had a dose-dependent effect on the gelatinization and retrogradation behavior of RS, although the anti-retrogradation concentration effect strongly weakened at protein levels exceeding 12 %. It is noteworthy, that excessive RP addition resulted in disulfide bond formation, which increased gel strength and network structure but reduced the ability of RP to facilitate water molecule mobility and restrict water migration, ultimately reducing its anti-retrogradation capability. This phenomenon can be partially attributed to spontaneous protein-protein interaction caused by excessive protein addition, replacing the starch-protein interaction.