Interaction between rice protein and soybean 11S globulin: Effect on the characteristics of rice dough

Abstract

Exogenous soy protein serves as an enhancer for gluten-free (GF) dough. However, the role of its primary component, soy 11S globulin (11S), and the impact of interactions between exogenous and endogenous proteins on dough remain ambiguous. In this study, the interaction between 11S and rice protein in rice dough was confirmed through the detection of interaction forces and other analytical techniques. Furthermore, the influence on enhancing the quality of rice dough was assessed using additional methodologies. When the content of 11S was 12%, the hydrophobic interaction, hydrogen bond and disulfide bond between 11S and rice protein were increased by 4.85, 3.58 and 6.36 fold, compared with the control group, respectively. Consequently, there was a 55% increase in α-helix content, indicating enhanced stability of the secondary structure. The microscope images showed that the interaction facilitated the development of a network structure within the mixed dough, resulting in increased resistance to kneading, decreased hardness, and heightened springiness. These effects were further reflected in the Mixolab results, the prolonged dough formation time, stable time, and tendency for the C2 value to rise, alongside a diminishing trend in tan δ value. This study confirmed this interaction, which provides the theoretical basis for its future application in GF Foods.