Tunable rice protein–starch composite soft gels: Structural role of ultrasound-modified protein

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-10-26 DOI:10.1016/j.foodhyd.2023.109462

Xin Ji , Youling L. Xiong , Jiang Jiang

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Abstract

Soft composite gels were prepared with ultrasound-treated rice protein (URP, 4%) and rice starch (RS, 6%). The compositional and physical attributes of URP were elucidated, and the textural, rheological and structural properties of the composite gels were characterized. URP showed a reduced particle size, improved solubility, and increased heat tolerance. Cooked (65 °C for 20 min, then heated to 95 °C at 1 °C/min) RS + URP gels displayed a homogeneous and smooth texture with a range of reduced hardness (62%–78.3%) compared with RS gel while largely retaining the water-holding capacity. The viscosity and shear moduli (Gʹ and G′′) of the gels decreased correspondingly, and starch retrogradation was partially inhibited by the interaction with URP. A salient amorphous state revealed by X-ray diffraction confirmed weaker amylose association, in corroboration with non-covalent interactions between RS and URP shown by FTIR spectroscopy. These findings suggest that URP can be a functional ingredient for the development of soft, protein-rich, starch-based gel products suitable for the dysphagia diet.

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可调大米蛋白-淀粉复合软凝胶:超声修饰蛋白的结构作用

以超声波处理过的大米蛋白(URP, 4%)和大米淀粉(RS, 6%)制备软复合凝胶。阐明了URP的组成和物理性质，表征了复合凝胶的织构、流变学和结构性能。URP的粒径减小，溶解度提高，耐热性提高。RS + URP凝胶在65°C下加热20分钟，然后以1°C/min的速度加热到95°C，与RS凝胶相比，RS + URP凝胶表现出均匀光滑的质地，硬度范围降低(62%-78.3%)，但在很大程度上保持了保水能力。凝胶的黏度和剪切模量(G′和G′)相应降低，与URP的相互作用部分抑制了淀粉的降解。x射线衍射显示出明显的无定形状态，证实了较弱的直链淀粉缔合，并证实了红外光谱显示的RS和URP之间的非共价相互作用。这些发现表明，URP可以作为一种功能性成分，用于开发适合吞咽困难饮食的柔软、富含蛋白质的淀粉基凝胶产品。

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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.