Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality
Macromolecules will leach from the inside of rice analogues (RA) to the external environment and form escaping substances (ES) when boiling in water for a long time. Some escaped substances adhere to the surface of cooked rice analogues (CRA) to form an adhesive layer (AL), which has an important im...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2020/7490505 |
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| author | Ke Zhang Yang Tian Chenglong Liu Wentong Xue |
| author_facet | Ke Zhang Yang Tian Chenglong Liu Wentong Xue |
| author_sort | Ke Zhang |
| collection | DOAJ |
| description | Macromolecules will leach from the inside of rice analogues (RA) to the external environment and form escaping substances (ES) when boiling in water for a long time. Some escaped substances adhere to the surface of cooked rice analogues (CRA) to form an adhesive layer (AL), which has an important impact on the cooking quality of RA. In this study, hydrocolloids and emulsifier were added and formed RA. Physicochemical, structural, and textural properties of ES, AL, and CRA samples were analyzed to study the effect of hydrocolloids on cooking quality of RA. The results showed that SA inhibited the leach of molecules, reduced MW of AL, decreased starch content of ES and AL, decreased shear viscosity of RA, and enhanced hydrogen bonding interactions. Ca2+ increased the dry matter content of CRA and AL, enhanced hydrogen bonding interactions of ES and CRA, and decreased MW of ES. Textural property results showed that the gelatinous properties of RA were enhanced after SA was added. The Ca2+ in the solution increased the adhesiveness of RA, while decreasing their elasticity. This study explained how hydrocolloids affect the texture properties of RA at a molecular level. |
| format | Article |
| id | doaj-art-2c3838a75d4943fa88a7ded6645341f3 |
| institution | Kabale University |
| issn | 1687-9422 1687-9430 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Polymer Science |
| spelling | doaj-art-2c3838a75d4943fa88a7ded6645341f32025-02-03T06:46:52ZengWileyInternational Journal of Polymer Science1687-94221687-94302020-01-01202010.1155/2020/74905057490505Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture QualityKe Zhang0Yang Tian1Chenglong Liu2Wentong Xue3College of Food Science & Nutritional Engineering, China Agricultural University, ChinaCollege of Food Science & Nutritional Engineering, China Agricultural University, ChinaCollege of Food Science & Nutritional Engineering, China Agricultural University, ChinaCollege of Food Science & Nutritional Engineering, China Agricultural University, ChinaMacromolecules will leach from the inside of rice analogues (RA) to the external environment and form escaping substances (ES) when boiling in water for a long time. Some escaped substances adhere to the surface of cooked rice analogues (CRA) to form an adhesive layer (AL), which has an important impact on the cooking quality of RA. In this study, hydrocolloids and emulsifier were added and formed RA. Physicochemical, structural, and textural properties of ES, AL, and CRA samples were analyzed to study the effect of hydrocolloids on cooking quality of RA. The results showed that SA inhibited the leach of molecules, reduced MW of AL, decreased starch content of ES and AL, decreased shear viscosity of RA, and enhanced hydrogen bonding interactions. Ca2+ increased the dry matter content of CRA and AL, enhanced hydrogen bonding interactions of ES and CRA, and decreased MW of ES. Textural property results showed that the gelatinous properties of RA were enhanced after SA was added. The Ca2+ in the solution increased the adhesiveness of RA, while decreasing their elasticity. This study explained how hydrocolloids affect the texture properties of RA at a molecular level.http://dx.doi.org/10.1155/2020/7490505 |
| spellingShingle | Ke Zhang Yang Tian Chenglong Liu Wentong Xue Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality International Journal of Polymer Science |
| title | Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality |
| title_full | Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality |
| title_fullStr | Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality |
| title_full_unstemmed | Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality |
| title_short | Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality |
| title_sort | dynamic change of polymer in rice analogues and its effect on texture quality |
| url | http://dx.doi.org/10.1155/2020/7490505 |
| work_keys_str_mv | AT kezhang dynamicchangeofpolymerinriceanaloguesanditseffectontexturequality AT yangtian dynamicchangeofpolymerinriceanaloguesanditseffectontexturequality AT chenglongliu dynamicchangeofpolymerinriceanaloguesanditseffectontexturequality AT wentongxue dynamicchangeofpolymerinriceanaloguesanditseffectontexturequality |