Physicochemical and structural properties of gluten-free black rice dough: the effect and mechanism analysis of inulin polymerization degree and replacement level

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-10-06 DOI:10.1016/j.foodhyd.2025.112085

Jia-jing Zhang , Chun-min Ma , Yang Yang, Bing Wang, Guang Zhang, Xin-yu Xu, Xiao-fei Liu, Yue Xu, Na Zhang

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Abstract

Research on gluten-free (GF) products has long received attention, yet developing high-quality options remains challenging. Nutrient-rich black rice flour (BRF) has limited applications due to its poor processing performance (mixing, fermentation, heating). Inulin, as a dietary fiber, is commonly used to improve GF formulations, but existing research has not fully elucidated its mechanism of action. Therefore, this study systematically investigated the effects of inulin with different degrees of polymerization (DP) and replacement levels on the physicochemical and structural properties of black rice dough. The results showed that inulin reduced the dough's viscosity (η), consistency coefficient (K) and elastic modulus (G′), while increasing compliance (J) and fluidity, depending on the type and level of inulin. This shortened dough development and stability time during mixing, but enhanced fermentation height. Short-chain inulin (SI) had stronger effects due to greater dilution and lubrication. During thermal processing, inulin initially reduced the dough's viscoelasticity and consistency, subsequently enhanced them during gelatinization. Long-chain inulin (LI) tended to form gel-like structures, exerting greater effects. Additionally, inulin increased the dough's gelatinization temperature and decreased its enthalpy. Structural analysis confirmed that inulin inhibited complete starch gelatinization, remaining a more ordered structure and higher relative crystallinity (RC). LI primarily suppressed gelatinization through physical encapsulation, while SI relied more on water competition. Notably, native inulin (NI) results mostly fell between SI and LI, as NI contained both components. These findings elucidated the mechanisms by which inulin influences dough behavior during processing, providing detailed insights into the application of BRF and inulin.

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无麸黑米面团理化及结构特性：菊粉聚合度和替代水平的影响及机理分析

无谷蛋白（GF）产品的研究长期以来一直受到关注，但开发高质量的选择仍然具有挑战性。营养丰富的黑米粉（BRF）由于其加工性能（混合、发酵、加热）较差而应用有限。菊粉作为一种膳食纤维，常用于改善GF配方，但现有研究尚未完全阐明其作用机制。因此，本研究系统地研究了不同聚合度（DP）和替代水平的菊粉对黑米面团理化和结构性质的影响。结果表明：不同种类和添加水平的菊粉可降低面团的粘度（η）、稠度系数(K)和弹性模量（G’），提高面团的柔顺度(J)和流动性。这缩短了面团在混合过程中的发育和稳定时间，但提高了发酵高度。短链菊粉（SI）具有较强的稀释和润滑作用。在热加工过程中，菊粉首先降低面团的粘弹性和稠度，然后在糊化过程中提高它们。长链菊粉（LI）倾向于形成凝胶状结构，发挥更大的作用。此外，菊粉提高了面团的糊化温度，降低了面团的糊化焓。结构分析证实菊粉抑制了淀粉的完全糊化，保持了更有序的结构和更高的相对结晶度。LI主要通过物理封装抑制糊化，而SI更多地依赖于水分竞争。值得注意的是，天然菊粉（NI）的结果大多介于SI和LI之间，因为NI含有这两种成分。这些发现阐明了菊粉在加工过程中影响面团行为的机制，为BRF和菊粉的应用提供了详细的见解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.