Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour
Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein-starch mass ratios were investigated. It was f...
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Veröffentlicht in: | International journal of biological macromolecules 2020-03, Vol.146, p.524-529 |
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description | Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein-starch mass ratios were investigated. It was found that increasing the protein content from 0% to 8% will result in the gelatinization peak viscosity of the RCRF being reduced from 2198 ± 96.8 cp to 1754 ± 111.6 cp, the gelatinization temperature increased from 72.4 ± 0.4 °C to 75.6 ± 1.8 °C. In addition, the hardness of RCRF gels was increased after retrogradation, while a reduction in crystallinity was found depending on the increasing of protein content during storage. The increase of protein content could lead to the insufficient gelatinization of the RCRF, inhibiting the long-term retrogradation of flour. On the other hand, the water migration in the RCRF gels could be weakened with the protein addition, as well as the water distribution was more uniform and the gel shape could be moderately maintained. These results indicated that changes in protein-starch mass ratio have an important effect on the properties of the RCRF, especially gelatinization and retrogradation characteristics.
•The gelatinization of RCRF was significantly affected by protein content.•The retrogradation rate of RCRF decreased with increasing of protein content.•The recrystallization degree of RCRF decreased depending on protein increasing.•Protein content could effectively control the migration of water in the RCRF gel. |
doi_str_mv | 10.1016/j.ijbiomac.2020.01.048 |
format | Article |
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•The gelatinization of RCRF was significantly affected by protein content.•The retrogradation rate of RCRF decreased with increasing of protein content.•The recrystallization degree of RCRF decreased depending on protein increasing.•Protein content could effectively control the migration of water in the RCRF gel.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2020.01.048</identifier><identifier>PMID: 31917979</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Crystallinity ; Gel network structure ; Moisture migration</subject><ispartof>International journal of biological macromolecules, 2020-03, Vol.146, p.524-529</ispartof><rights>2020 Elsevier B.V.</rights><rights>Copyright © 2020 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-376022c28b28567a0d825c83eb515efc0193e7b003c6e42798c0cf252c03df343</citedby><cites>FETCH-LOGICAL-c368t-376022c28b28567a0d825c83eb515efc0193e7b003c6e42798c0cf252c03df343</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijbiomac.2020.01.048$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31917979$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Lifeng</creatorcontrib><creatorcontrib>Zhang, Lei</creatorcontrib><creatorcontrib>Wang, Hongling</creatorcontrib><creatorcontrib>Ai, Lianzhong</creatorcontrib><creatorcontrib>Xiong, Wenfei</creatorcontrib><title>Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein-starch mass ratios were investigated. It was found that increasing the protein content from 0% to 8% will result in the gelatinization peak viscosity of the RCRF being reduced from 2198 ± 96.8 cp to 1754 ± 111.6 cp, the gelatinization temperature increased from 72.4 ± 0.4 °C to 75.6 ± 1.8 °C. In addition, the hardness of RCRF gels was increased after retrogradation, while a reduction in crystallinity was found depending on the increasing of protein content during storage. The increase of protein content could lead to the insufficient gelatinization of the RCRF, inhibiting the long-term retrogradation of flour. On the other hand, the water migration in the RCRF gels could be weakened with the protein addition, as well as the water distribution was more uniform and the gel shape could be moderately maintained. These results indicated that changes in protein-starch mass ratio have an important effect on the properties of the RCRF, especially gelatinization and retrogradation characteristics.
•The gelatinization of RCRF was significantly affected by protein content.•The retrogradation rate of RCRF decreased with increasing of protein content.•The recrystallization degree of RCRF decreased depending on protein increasing.•Protein content could effectively control the migration of water in the RCRF gel.</description><subject>Crystallinity</subject><subject>Gel network structure</subject><subject>Moisture migration</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNqFkE1v1DAQhi0EokvhL1Q-ckkY24nj3EAVH5UqcYGz5Uwmu15l7WI7leDX49W2XDlZ8-oZj96HsRsBrQChPxxbf5x8PDlsJUhoQbTQmRdsJ8wwNgCgXrIdiE40Rii4Ym9yPtZU98K8ZldKjGIYh3HHHu9C9vtD4T6UyB9SLORDk4tLeODJFR95DLwciO9prWPwf85h4C7MPFFJcZ_cfInw4JLDQsnn4jHzuFQCY6hT2QpV3iPxZY1besteLW7N9O7pvWY_v3z-cfutuf_-9e72032DSpvSqEGDlCjNJE2vBwezkT0aRVMveloQxKhomGpb1NTJYTQIuMheIqh5UZ26Zu8v_9ZmvzbKxZ58RlpXFyhu2UqltOyU1GNF9QXFFHNOtNiH5E8u_bYC7Nm5Pdpn5_bs3IKw1XldvHm6sU0nmv-tPUuuwMcLQLXpo6dkM3oKSLOvfoqdo__fjb_cm5ha</recordid><startdate>20200301</startdate><enddate>20200301</enddate><creator>Wang, Lifeng</creator><creator>Zhang, Lei</creator><creator>Wang, Hongling</creator><creator>Ai, Lianzhong</creator><creator>Xiong, Wenfei</creator><general>Elsevier B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20200301</creationdate><title>Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour</title><author>Wang, Lifeng ; Zhang, Lei ; Wang, Hongling ; Ai, Lianzhong ; Xiong, Wenfei</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-376022c28b28567a0d825c83eb515efc0193e7b003c6e42798c0cf252c03df343</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Crystallinity</topic><topic>Gel network structure</topic><topic>Moisture migration</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Lifeng</creatorcontrib><creatorcontrib>Zhang, Lei</creatorcontrib><creatorcontrib>Wang, Hongling</creatorcontrib><creatorcontrib>Ai, Lianzhong</creatorcontrib><creatorcontrib>Xiong, Wenfei</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Lifeng</au><au>Zhang, Lei</au><au>Wang, Hongling</au><au>Ai, Lianzhong</au><au>Xiong, Wenfei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2020-03-01</date><risdate>2020</risdate><volume>146</volume><spage>524</spage><epage>529</epage><pages>524-529</pages><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein-starch mass ratios were investigated. It was found that increasing the protein content from 0% to 8% will result in the gelatinization peak viscosity of the RCRF being reduced from 2198 ± 96.8 cp to 1754 ± 111.6 cp, the gelatinization temperature increased from 72.4 ± 0.4 °C to 75.6 ± 1.8 °C. In addition, the hardness of RCRF gels was increased after retrogradation, while a reduction in crystallinity was found depending on the increasing of protein content during storage. The increase of protein content could lead to the insufficient gelatinization of the RCRF, inhibiting the long-term retrogradation of flour. On the other hand, the water migration in the RCRF gels could be weakened with the protein addition, as well as the water distribution was more uniform and the gel shape could be moderately maintained. These results indicated that changes in protein-starch mass ratio have an important effect on the properties of the RCRF, especially gelatinization and retrogradation characteristics.
•The gelatinization of RCRF was significantly affected by protein content.•The retrogradation rate of RCRF decreased with increasing of protein content.•The recrystallization degree of RCRF decreased depending on protein increasing.•Protein content could effectively control the migration of water in the RCRF gel.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>31917979</pmid><doi>10.1016/j.ijbiomac.2020.01.048</doi><tpages>6</tpages></addata></record> |
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subjects | Crystallinity Gel network structure Moisture migration |
title | Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour |
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