Improvement in Freeze‐Thaw Stability of Rice Starch by Soybean Protein Hydrolysates‐Xanthan Gum Blends and its Mechanism
Improvement in Freeze‐Thaw Stability of Rice Starch by Soybean Protein Hydrolysates‐Xanthan Gum Blends and its Mechanism
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DOI：
10.1002/star.202100193
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发表时间：
2021-11
期刊：
影响因子：
2.3
通讯作者：
Yunmei Luo;Hao Cheng;L. Niu;Jianhui Xiao
中科院分区：
文献类型：
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作者：
Yunmei Luo;Hao Cheng;L. Niu;Jianhui Xiao
为了改善大米淀粉的冻融稳定性，添加了大豆蛋白水解物(SPHs)、黄原胶(XG)及其与大豆蛋白水解物(SPHs-XG)的混合物。通过水合测试、差示扫描量热仪(DSC)、织构特性分析(TPA)、动态流变学、核磁共振和扫描电子显微镜(SEM)等手段，研究了7个冻融循环(FTCs)样品的水化、热、织构、流变性和形态特征。结果表明，SPHS-XG更有效地改善了冻融稳定性，并表现出较低的回生速率(22.78%)、硬度(153.29µg)、胶结性(54.57%)和类固体结构(p<；0.05)。此外，还提高了保水性，有效地稳定了微观结构。这些结果表明，SPHs-XG可能是一种潜在的改善大米淀粉冷冻食品品质的成分。
To improve the freeze‐thaw stability of rice starch (RS), the soybean protein hydrolysates (SPHs), xanthan gum (XG), and the blends of SPHs with XG (SPHs‐XG) are added. The syneresis, thermal, texture, rheological properties, and morphological features of samples during seven freeze‐thaw cycles (FTCs) are investigated by syneresis measurement, differential scanning calorimetry (DSC), textural properties analysis (TPA), dynamic rheological, NMR, and SEM. As a result, SPHs‐XG is more effective for improving the freeze‐thaw stability and showed improved structure manifestations with the lower retrogradation rate (22.78%), hardness (153.29 g), gumminess (54.57), and solid‐like structure (p< 0.05). Moreover, the water‐holding capacity is increased and the microstructure is effectively stabilized. All these results suggested that SPHs‐XG could be a potential ingredient to improve the quality of rice starch‐based frozen foods.