The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-01-28 DOI:10.1016/j.jcs.2025.104123

Zijian Tang , Dongmei Yang , Chenxing Du , Shengjun Han , Liang Wu , Yuanji Zhang , Xuefei Yang , Zhi Zheng

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Abstract

Ultrasound treatment enhances protein functionality through structural modifications and active site exposure, leading to improved solubility, dispersibility, and potential for broader food applications. In this study, soybean protein isolate (SPI) was treated with ultrasound and incorporated into rice flour (RF) to evaluate its effects on RF gel's properties. Results showed that under ultrasonic treatment for 20 min at 0–500 W, the particle size of SPI gradually decreased, and its solubility increased from 33.2 % to 56.1 %. SPI-RF gels with SPI treated at 300 W showed an 8.04% increase in elasticity, 19.48% in water-holding capacity, and maximum hardness of 573.45 g. The increased moduli and decreased loss tangent indicated a more elastic gel structure. DSC, XRD, and FT-IR analyses indicated the formation of V-type complexes and enhanced thermal stability, with no new chemical groups detected. This study aims to provide a theoretical foundation for the production of superior rice-based products in the food industry.

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超声修饰大豆分离蛋白对米粉凝胶的质构、流变性能和水分分布的调节

超声处理通过结构修饰和活性位点暴露增强蛋白质功能，从而改善溶解度、分散性和潜在的更广泛的食品应用。本研究采用超声波处理大豆分离蛋白（SPI），并将其掺入米粉中，考察其对米粉凝胶性能的影响。结果表明：0 ~ 500 W超声处理20 min后，SPI的粒径逐渐减小，溶解度由33.2%提高到56.1%；经300 W SPI处理的SPI- rf凝胶弹性提高8.04%，保水能力提高19.48%，最大硬度为573.45 g。模量的增加和损失切线的减少表明凝胶结构更有弹性。DSC， XRD和FT-IR分析表明，v型配合物的形成和热稳定性增强，没有检测到新的化学基团。本研究旨在为食品工业生产优质米基产品提供理论依据。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.