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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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.