1. Changes of physicochemical properties of rice glutelin fibril aggregates during storage
- Author
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HUANG Hui, WANG Chuan-yang, LI Shi-chao, YU Jian, WANG Fa-xiang, LIU Yong-le, and LI Xiang-hong
- Subjects
protein fibril aggregates ,particle size ,viscosity ,starch gelatinization ,inhibition ,Food processing and manufacture ,TP368-456 - Abstract
Objective: To explore the relationship between functional properties of rice glutelin fibril aggregates (RGFAs) solution formed by different storage and heating time. Methods: The RGFAs samples were prepared by heating rice glutelin (RG) at 85 ℃ and pH 2.0 for 2~15 h, and stored at 4 ℃ for 1 day and 4 days, respectively. The surface hydrophobicity, emulsifying property, shear viscosity of RGFAs samples as well as the gelatinization characteristics and hydrolysis rate of the mixture of RGFAs and starch were measured. Results: After storage at 4 ℃ for 4 days, the emulsifying properties were significantly improved. The surface hydrophobicity of RGFAs solution formed by heat treatment for 2~10 h decreased significantly (P<0.05), while the surface hydrophobicity of RGFAs solution formed after 15 h of heat treatment did not change significantly (P>0.05), and the shear viscosity of 15 h-RGFAs solution decreased. The gelatinization temperature of the mixture of starch and 2 h-RGFAs stored for 1 day was the lowest (83.98±0.08) ℃, and the hydrolysis rate of the mixture of starch and RGFAs samples stored for 1 day was lower than that of other samples. Conclusion: The inhibition of wheat starch hydrolysis by RGFAs samples stored for 1 day was better than that by RGFAs samples stored for 4 days.
- Published
- 2022
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