Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content
Rice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and incorporating rice protein. At a high moisture...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/23/3734 |
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| author | Yifu Zhang Jiawang Zhang Zeyu Wang Longxiang Fan Ye Chen |
| author_facet | Yifu Zhang Jiawang Zhang Zeyu Wang Longxiang Fan Ye Chen |
| author_sort | Yifu Zhang |
| collection | DOAJ |
| description | Rice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and incorporating rice protein. At a high moisture content of 1:6, rice protein exhibited a minimal effect on the gelatinization properties of rice starch but significantly retarded the retrogradation of the starch gel. At intermediate moisture levels of 1:4 and 1:2, the rice starch gels showed pronounced retrogradation. However, rice protein was effective in inhibiting this retrogradation at a 1:4 moisture content, while its inhibitory effect diminished at a 1:2 moisture content. Under low moisture conditions of 1:1, the gelatinization of rice starch was markedly constrained by the limited water availability, but rice protein mitigated this constraint. Conversely, at this moisture level, rice protein promoted the retrogradation of the rice starch gel during the retrogradation process. The findings of this study offer a theoretical foundation that could inform the production of rice-based products. |
| format | Article |
| id | doaj-art-4e2e8ae55b4e4b0089af9229c34f9bd2 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-4e2e8ae55b4e4b0089af9229c34f9bd22025-08-20T02:50:33ZengMDPI AGFoods2304-81582024-11-011323373410.3390/foods13233734Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture ContentYifu Zhang0Jiawang Zhang1Zeyu Wang2Longxiang Fan3Ye Chen4College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaCollege of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaRice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and incorporating rice protein. At a high moisture content of 1:6, rice protein exhibited a minimal effect on the gelatinization properties of rice starch but significantly retarded the retrogradation of the starch gel. At intermediate moisture levels of 1:4 and 1:2, the rice starch gels showed pronounced retrogradation. However, rice protein was effective in inhibiting this retrogradation at a 1:4 moisture content, while its inhibitory effect diminished at a 1:2 moisture content. Under low moisture conditions of 1:1, the gelatinization of rice starch was markedly constrained by the limited water availability, but rice protein mitigated this constraint. Conversely, at this moisture level, rice protein promoted the retrogradation of the rice starch gel during the retrogradation process. The findings of this study offer a theoretical foundation that could inform the production of rice-based products.https://www.mdpi.com/2304-8158/13/23/3734rice starchrice proteinmoisture contentstarch retrogradation |
| spellingShingle | Yifu Zhang Jiawang Zhang Zeyu Wang Longxiang Fan Ye Chen Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content Foods rice starch rice protein moisture content starch retrogradation |
| title | Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content |
| title_full | Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content |
| title_fullStr | Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content |
| title_full_unstemmed | Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content |
| title_short | Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content |
| title_sort | effect of rice protein on the gelatinization and retrogradation of rice starch with different moisture content |
| topic | rice starch rice protein moisture content starch retrogradation |
| url | https://www.mdpi.com/2304-8158/13/23/3734 |
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