Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102549

Qin Feng , Muxin Feng , Ying Peng , Ying Yang , Ruoyi Wang , Jianhua Wan , Jinhua Liu , Wenfang Han

{"title":"Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour","authors":"Qin Feng , Muxin Feng , Ying Peng , Ying Yang , Ruoyi Wang , Jianhua Wan , Jinhua Liu , Wenfang Han","doi":"10.1016/j.fochx.2025.102549","DOIUrl":null,"url":null,"abstract":"<div><div>Instant rice flour products are usually produced by hydrolyzing rice flour using α-amylase. As albumins and globulins are major allergenic proteins in rice flour, the effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour of three varieties (FHs including F1H, F2H and F3H) were studied. The removal of albumins and globulins changed the maltose and glucose content of FHs, promoted the rearrangement of starch molecules to different degrees of retrogradation in them, improved their starch digestibility without negatively affecting their reconstituability and sensory quality, and increased the digestive rate of F1H to 82.98 % and the slowly digestible starch content of F3H to 48.44 %. Thus, the removal of albumins and globulins is an effective approach to reduce the allergenicity and improve the quality of FHs, which provides a basis for developing high-quality instant rice flour products with lower allergenicity.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102549"},"PeriodicalIF":6.5000,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525003967","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Instant rice flour products are usually produced by hydrolyzing rice flour using α-amylase. As albumins and globulins are major allergenic proteins in rice flour, the effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour of three varieties (FHs including F1H, F2H and F3H) were studied. The removal of albumins and globulins changed the maltose and glucose content of FHs, promoted the rearrangement of starch molecules to different degrees of retrogradation in them, improved their starch digestibility without negatively affecting their reconstituability and sensory quality, and increased the digestive rate of F1H to 82.98 % and the slowly digestible starch content of F3H to 48.44 %. Thus, the removal of albumins and globulins is an effective approach to reduce the allergenicity and improve the quality of FHs, which provides a basis for developing high-quality instant rice flour products with lower allergenicity.

查看原文本刊更多论文

去除白蛋白和球蛋白对α-淀粉酶水解米粉热稳定性、食品品质和淀粉消化率的影响

速食米粉产品通常是用α-淀粉酶将米粉水解而成。由于白蛋白和球蛋白是米粉中主要的致敏蛋白，本文研究了去除白蛋白和球蛋白对3个品种（fh， F2H和F3H） α-淀粉酶水解米粉的热稳定性、食品品质和淀粉消化率的影响。白蛋白和球蛋白的去除改变了FHs中麦芽糖和葡萄糖的含量，促进了淀粉分子在FHs中不同程度的降解重排，提高了FHs的淀粉消化率，但不影响其可重构性和感官品质，F1H的消化率提高到82.98%，F3H的慢消化淀粉含量提高到48.44%。因此，去除白蛋白和球蛋白是降低米粉致敏性和提高米粉质量的有效途径，为开发高质量的低致敏性即食米粉产品提供了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.