Effects of Removing Endogenous Proteins with Different Solubility on the Physicochemical Properties of Early Indica Rice Flour

LI Xinqian; LIU Jinhua; WANG Ruoyi; FENG Qin; FENG Muxin; LU Chunmiao; ZHAO Qujia; YANG Ying

doi:10.13386/j.issn1002-0306.2023020087

Volume 44 Issue 22

Nov. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(22): 61-67. > DOI: 10.13386/j.issn1002-0306.2023020087

LI Xinqian, LIU Jinhua, WANG Ruoyi, et al. Effects of Removing Endogenous Proteins with Different Solubility on the Physicochemical Properties of Early Indica Rice Flour[J]. Science and Technology of Food Industry, 2023, 44(22): 61−67. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020087.

Citation:

PDF (2184 KB)

Effects of Removing Endogenous Proteins with Different Solubility on the Physicochemical Properties of Early Indica Rice Flour

National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China

More Information

Received Date: February 09, 2023
Available Online: September 17, 2023

Graphical Abstract

Abstract

Abstract

In order to improve the quality of early indica rice flour products by using endogenous proteins to regulate its physicochemical properties, this paper studied the effects of removing endogenous proteins with different solubility (albumin, globulin, prolamin and oryzenin) on the solubility, swelling capacity, and pasting properties of the early indica rice flour, as well as on its water binding state, rheological properties and freeze-thaw stability after pasting. The results showed that the removal of globulin and oryzenin could improve the solubility of the early indica rice flour, while the removal of prolamin and oryzenin could improve its swelling capacity under high temperature. The removal of albumin made the peak viscosity, final viscosity, breakdown value and setback value of the early indica rice flour decrease by 16%, 21%, 50% and 43%, respectively. The removal of globulin could increased its gelatinization temperature and decreased its peak viscosity, while the removal of prolamin was the opposite. The removal of oryzenin made its peak viscosity, and final viscosity decrease by 22% and 12%, respectively, as well as made its breakdown value and setback value increase by 49% and 53%, respectively. The removal of oryzenin made the weak bound water content of the early indica rice flour decrease by 14% after pasting. The removal of both globulin and oryzenin could increase its water binding strength after pasting, while the removal of prolamin was the opposite. The removal of prolamin made the solid-like state of the early indica rice flour enhance by 20% after pasting. The removal of both globulin and oryzenin could decrease its elasticity after pasting, while the removal of prolamin was the opposite. The removal of globulin and oryzenin made the freeze-thaw stability of the early indica rice flour decrease by 121% and 56%, respectively, after pasting. This study would provide an important reference for improving the quality of early indica rice flour products by using endogenous proteins with different solubility.
- early indica rice flour,
- endogenous proteins,
- albumin,
- globulin,
- prolamin,
- oryzenin,
- physicochemical properties

FullText(HTML)

References (37)

References

[1]	WANG Q F, LI L M, ZHENG X L. A review of milling damaged starch:Generation, measurement, functionality and its effect on starch-based food systems[J]. Food Chemistry,2020,315(C):1−42.
[2]	SREYAJIT S, ANUPAM R. Puffed rice:A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics[J]. Journal of Food Process Engineering,2020,43(9):1−14.
[3]	LU X, MA R, ZHAN J, et al. The role of protein and its hydrolysates in regulating the digestive properties of starch:A review[J]. Trends in Food Science & Technology,2022,125:54−65.
[4]	MENGTING M, HE M, XU Y, et al. Thermal processing of rice grains affects the physical properties of their pregelatinized rice flours[J]. International Journal of Food Science and Technology,2020,55(3):1375−1385. doi: 10.1111/ijfs.14417
[5]	高文明. 籼米蛋白质对其糊化特性的影响[D]. 长沙:长沙理工大学, 2015 GAO W M. The effect of non-waxy rice proteins on its pasting properties[D]. Changsha:Changsha University of Science & Technology, 2015.
[6]	黎焕波. 脱脂脱蛋白对早籼米粉结构与性质及其关系的影响[D]. 长沙:中南林业科技大学, 2021 LI H B. Effect of defatting and deproteinization on the structure, properties and their relationship of early indica rice flour[D]. Changsha:Central South University of Forestry and Technology, 2021.
[7]	BAXTER G, ZHAO J, BLANCHARD C. Albumin significantly affects pasting and textural characteristics of rice flour[J]. Cereal Chemistry,2010,87(3):250−255. doi: 10.1094/CCHEM-87-3-0250
[8]	于子越. 糯米淀粉、蛋白组分对其糊化特性影响[D]. 郑州:河南工业大学, 2021 YU Z Y. Effects of starch and protein components in glutinous rice flour on its gelatinization properties[D]. Zhengzhou:Henan University of Technology, 2021.
[9]	周显青, 于子越. 籼糯米的蛋白组分对其糊化特性的影响及机制研究[J]. 河南工业大学学报(自然科学版),2021,42(6):1−9 ZHOU X Q, YU Z Y. Study on the effect and mechanism of the protein of indica glutinous rice on its pasting properties[J]. Journal of Henan University of Technology (Natural Science Edition),2021,42(6):1−9.
[10]	BAXTER G, BLANCHARD C, ZHAO J. Effects of prolamin on the textural and pasting properties of rice flour and starch[J]. Journal of Cereal Science,2004,40(3):205−211. doi: 10.1016/j.jcs.2004.07.004
[11]	肖满凤, 徐晓辉, 李宏升. 大米蛋白对大米淀粉糊化特性及鲜湿米粉品质影响的研究[J]. 食品科技,2016,41(4):168−172 XIAO M F, XU X H, LI H S. Effect of rice protein content on rice starch gelatinization property and wet rice noodle quality[J]. Food Science and Technology,2016,41(4):168−172.
[12]	黄冬梅, 李卓颖, 潘珍懿, 等. 复合营养方便米粉配方的研制[J]. 现代食品,2022,28(3):68−70,81 HUANG D M, LI Z Y, PAN Z Y, et al. Development of compound nutrition instant rice noodle formula[J]. Modern Food,2022,28(3):68−70,81.
[13]	张珺, 段卓, 梅小弟, 等. 早籼米米线专用粉的工艺配方研究[J]. 粮食科技与经济,2017,42(4):61−64 ZHANG J, DUAN Z, MEI X D, et al. Research on the process formula of early indica rice noodle special powder[J]. Food Science and Technology and Economy,2017,42(4):61−64.
[14]	李云波, 许金东, 涂丽华, 等. 不同品种籼米的特性研究[J]. 粮食与饲料工业,2007(11):4−6 LI Y B, XU J D, XU L H, et al. A study on properties of milled long-grain nonglutinous rice from different varieties[J]. Cereal & Feed Industry,2007(11):4−6.
[15]	李清泉, 李德海. 大米蛋白的提取、特性及其应用的研究进展[J]. 食品工业科技,2020,41(19):347−351 LI Q Q, LI D H. Research progress in extraction, properties and application status of rice protein[J]. Science and Technology of Food Industry,2020,41(19):347−351.
[16]	张敏, 周梅, 王长远. 米糠4种蛋白质的提取与功能性质[J]. 食品科学,2013,34(1):18−21 ZHANG M, ZHOU M, WANG C Y. Extraction and functional properties of four proteins from rice bran[J]. Food Science,2013,34(1):18−21.
[17]	孙媛, 蔡迪, 向琴, 等. 麦麸中四种蛋白的Osborne法提取分离及性能研究[J]. 食品工业科技,2015,36(9):136−139,203 SUN Y, CAI D, XIANG Q, et al. Extraction and characterization of four proteins from wheat bran by Osborne[J]. Science and Technology of Food Industry,2015,36(9):136−139,203.
[18]	冯志明, 沈娟, 谭思权. BCA法测定大米中的蛋白质[J]. 内江科技,2017,38(6):43, 87 FENG Z M, SHENG J, TAN S Q. BCA method determines proteins in rice[J]. Nei Jiang Technology,2017,38(6):43, 87.
[19]	国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.5-2016食品中蛋白质的测定[S]. 北京:中国标准出版社, 2016 State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.5-2016 Determination of Protein in food [S]. Beijing: Standards Press of China, 2016.
[20]	赵文静. 面粉竞争水分式浓缩诱导型海藻酸钠凝胶对面制品品质的影响[D]. 长沙:中南林业科技大学, 2019 ZHAO W J. Effect of flour competing water type concentration induced sodium alginate gel on the quality of flour products[D]. Changsha:Central South University of Forestry and Technology, 2019.
[21]	YANG Y, CAMPANELLA O H, HAMAKER B R, et al. Rheological investigation of alginate chain interactions induced by concentrating calcium cations[J]. Food Hydrocolloids,2012,30(1):26−32.
[22]	唐双. 复热可提高抗性淀粉含量型大米粉的制备及抗性淀粉形成机理研究[D]. 长沙:中南林业科技大学, 2022 TANG S. Study on the preparation of rice flour with higher content of resistant starch after reheating and the formation mechanism of resistant starch[D]. Changsha:Central South University of Forestry and Technology, 2022.
[23]	LUO Z, WANG Z Z. The role of starch granule-associated proteins in enhancing the strength of indica rice starch gels[J]. Food Hydrocolloids,2022,131:107826. doi: 10.1016/j.foodhyd.2022.107826
[24]	RATNAYAKE W S, JACKSON D S. Starch gelatinization[J]. Advances in Food and Nutrition Research,2009,55:221−268.
[25]	ZHONG Y J, XIANG X Y, ZHAO J C, et al. Microwave pretreatment promotes the annealing modification of rice starch[J]. Food Chemistry,2020,304(C):125432.
[26]	周艳青, 杨英, 周娇娇, 等. 米糠膳食纤维对大米粉糊化特性的影响[J]. 粮食与油脂,2018,31(12):64−67 ZHOU Y Q, YANG Y, ZHOU J J, et al. Effect of dietary fiber from rice bran on the pasting properties of rice flour[J]. Cereals & Oils,2018,31(12):64−67.
[27]	高艺书, 范大明, 王丽云, 等. 基于~1H NMR的大米淀粉与马铃薯淀粉水合过程的水状态及分布差异研究[J]. 食品与发酵工业,2017,43(5):93−98 GAO Y S, FAN D M, WANG L Y, et al. ~1H NMR study on the difference in water status and distribution between rice starch and potato starch during hydration process[J]. Food and Fermentation Industries,2017,43(5):93−98.
[28]	况海锐, 严奉伟, 汪乐川, 等. 蛋白去除和亲水胶体添加对东北大米粉糊流变特性的影响[J]. 食品科技,2019,44(12):170−177 doi: 10.13684/j.cnki.spkj.2019.12.030 KUANG H R, YAN F W, WANG L C, et al. Effect of protein removal and:Hydrocolloid addition on rheological properties of rice flour paste[J]. Food Science and Technology,2019,44(12):170−177. doi: 10.13684/j.cnki.spkj.2019.12.030
[29]	TANGSRIANUGUL N, WONGSAGONSUP R, SUPHANTHARIKA M. Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars[J]. International Journal of Biological Macromolecules,2019,137:666−675. doi: 10.1016/j.ijbiomac.2019.06.196
[30]	DING, ZHANG B, TAN C P, et al. Effects of limited moisture content and storing temperature on retrogradation of rice starch[J]. International Journal of Biological Macromolecules,2019,137:1068−1075. doi: 10.1016/j.ijbiomac.2019.06.226
[31]	CHAO C, HUANG S, YU J, et al. Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing:A dynamic structural analysis[J]. Carbohydrate Polymers,2020,244:116464. doi: 10.1016/j.carbpol.2020.116464
[32]	DING Y Y, CHENG J J, LIN Q Y, et al. Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed ( Coix lacryma-jobi L. ) starch[J]. Food Hydrocolloids,2021,111(10):16254.
[33]	YANG Y, JIAO A, ZHAO S, et al. Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch[J]. Food hydrocolloids,2021,117(2):106698.
[34]	LI Z N, WANG L, CHEN Z X, et al. Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling[J]. Journal of Cereal Science,2018,81:30−36. doi: 10.1016/j.jcs.2018.03.005
[35]	SALEH M I. Protein-starch matrix microstructure during rice flour pastes formation[J]. Journal of Cereal Science,2017,74:183−186. doi: 10.1016/j.jcs.2017.02.005
[36]	SALEH M I, ABU-WAAR Z Y, AKASH M W, et al. Effect of stabilized rice bran fractions on the formation of rice flour pasting properties[J]. Cereal Chemistry,2014,91(6):603−609. doi: 10.1094/CCHEM-01-14-0002-R
[37]	NA-NAKORN K, HAMAKER B, TONGTA S. Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber[J]. LWT-Food Science and Technology,2021,151(1):112196.

Supplements (0)

Cited By

Cited by

Periodical cited type(24)

1.	骆春萍，蔡树芸，黄雅瑜，林米妮，郑海龙，杨光乐，张怡评. 岩藻多糖制备工艺及其在护肤品中的应用进展. 香料香精化妆品. 2025(02): 23-28+110 .
2.	刘松，刘红全，李慧敏，徐程浩，王燕姿，藏颖. 拟微绿球藻胞内多糖提取条件优化及其生物活性研究. 食品科技. 2024(03): 233-242 .
3.	刘欣雨，胡蔚然，李铮凯，吉玮，倪潇. 藻胶实验室：澎湃荧光海. 大学化学. 2024(05): 396-404 .
4.	沈康，郭瑞成，徐天旭，王伟华. DEAE-52纤维素柱层析纯化处理对西梅可溶性膳食纤维的影响. 食品与发酵工业. 2024(17): 209-217 .
5.	张田，黄雨洋，刘琳琳，吕铭守，朱颖，孙冰玉，朱秀清. 多糖对高水分挤压植物蛋白肉结构及品质影响的研究进展. 食品科学. 2024(22): 341-350 .
6.	Changhui YAN，Mingxuan PAN，Lihua GENG，Quanbin ZHANG，Yadong HU，Jing WANG，Sujuan YE. A novel enzyme-assisted one-pot method for the extraction of fucoidan and alginate oligosaccharides from Lessonia trabeculata and their bioactivities. Journal of Oceanology and Limnology. 2024(06): 1998-2012 .
7.	唐天城，朱本伟，姚忠，孙芸，熊强. 石莼多糖及其寡糖结构、制备及活性的研究进展. 现代食品科技. 2023(05): 340-353 .
8.	唐翠娥，周培源，刘延照，李艳. 基于原子力显微镜研究黄原胶分子结构的云母片处理方法优化. 食品工业科技. 2023(14): 60-66 . 本站查看
9.	邱智超，勾宇春，张志鹏，王宗抗，孟品品，周进，姜玥璐. 藻类资源在农业种植业中的应用研究进展. 农业资源与环境学报. 2023(04): 840-851 .
10.	张琨霖，王贺琪，郭庆彬，刘欢欢，梁宏合，王乐，李贞景. 桑黄子实体多糖的提取工艺优化、结构解析及免疫活性分析. 食品工业科技. 2023(20): 93-100 . 本站查看
11.	黄卫红，董乐. 紫球藻胞外多糖酶解物的纯化、红外鉴定及其抗氧化活性. 泉州师范学院学报. 2023(05): 19-27 .
12.	曾凡珂，潘蕾蔓，张祎，赖富饶，吴晖，张猛猛. 荸荠皮多糖的理化性质及抗氧化活性. 现代食品科技. 2022(03): 82-88+81 .
13.	王朝群，杨燕，唐超，何希瑞. 天麻多糖提取分离方法和药理作用研究进展. 中国药事. 2022(04): 417-428 .
14.	杨斯惠，向月，曹亚楠，任远航，彭镰心，时小东. 植物多糖的益生作用及其影响因素研究进展. 食品科学. 2022(11): 301-310 .
15.	刘亚楠，李欢，蒋凡，傅玲琳，王彦波. 基于活性包装视角下的水产品保鲜机制研究进展. 食品科学. 2022(13): 285-291 .
16.	陈超，谭书明，王画，杨笙，代晓桐. 刺梨及其活性成分对2型糖尿病小鼠糖脂代谢的影响. 食品科学. 2022(13): 146-154 .
17.	郭建行，贾颂华，李博润，李珊珊，冀晓龙，刘延奇. 红海藻多糖提取、分离纯化及生物活性研究进展. 食品研究与开发. 2022(16): 216-224 .
18.	孙艳宾，李宁，梁君玲，张慧婧，景大为，张川. 海藻酸钠提取工艺研究进展. 食品科技. 2022(08): 201-206 .
19.	贾薇，余冬生，余养朝，冯占，胡明，张劲松，汪雯翰. 三相分离法制备金针菇提取物中多糖的理化性质及体外活性. 食用菌学报. 2022(05): 73-80 .
20.	孔丽，朱月霞，周冰雪，刘志，薛旺迁，石锦峰，郑家勤，李姣姣，吉敬，秦昆明，董自波，沈金阳. 海蒿子多糖提取、纯化及其药理活性研究进展. 大连海洋大学学报. 2022(05): 894-902 .
21.	高玥，许倩楠，蔡明刚，胡贤陈，田文静，陈海峰. 海洋来源药食同源品开发利用研究进展. 中草药. 2021(17): 5455-5464 .
22.	陆伊俏，池海波，厉桂宁，陈纤，邱家港，余辉，方旭波，陈小娥. 可口革囊星虫体腔液多糖碱提工艺优化及其抗氧化性研究. 食品工业科技. 2021(19): 204-210 . 本站查看
23.	刘小杰，倪辉. 海藻多糖在乳品工业中的应用研究进展. 乳业科学与技术. 2021(06): 31-38 .
24.	林晓娟，苏志琛，陈继承. 海带多糖的结构特征、生物活性及其应用. 现代食品. 2021(24): 49-52 .