{"title":"大米蛋白对糯米饭淀粉凝胶降解的影响。","authors":"Manhee Baek, Semin Jeong, Sujin Jeon, Saehun Mun","doi":"10.1007/s10068-025-01887-y","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the effects of rice protein (RP) addition on the retrogradation of waxy rice starch (WRS) gels during storage. The retrogradation behavior was evaluated using a rapid visco analyser, a differential scanning calorimeter, an X-ray diffractometer, a texture analyser, and a scanning electron microscope. The incorporation of RP inhibited the swelling of WRS, leading to reductions in trough viscosities, as well as setback values. DSC analysis indicated a reduction in melting enthalpy, while XRD showed decreased peak intensity in retrograded WRS with RP addition. After 3 days of storage at 4 °C, gel hardness increased, but RP significantly mitigated this effect. SEM observations showed that a 5% RP addition produced larger pore sizes and a looser network structure, supporting the inhibition of retrogradation. These findings suggest that RP effectively retards the retrogradation of WRS, offering potential applications in enhancing the texture and shelf-life of starch-based food products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2507 - 2518"},"PeriodicalIF":3.1000,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of rice protein on the retrogradation of waxy rice starch gels\",\"authors\":\"Manhee Baek, Semin Jeong, Sujin Jeon, Saehun Mun\",\"doi\":\"10.1007/s10068-025-01887-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the effects of rice protein (RP) addition on the retrogradation of waxy rice starch (WRS) gels during storage. The retrogradation behavior was evaluated using a rapid visco analyser, a differential scanning calorimeter, an X-ray diffractometer, a texture analyser, and a scanning electron microscope. The incorporation of RP inhibited the swelling of WRS, leading to reductions in trough viscosities, as well as setback values. DSC analysis indicated a reduction in melting enthalpy, while XRD showed decreased peak intensity in retrograded WRS with RP addition. After 3 days of storage at 4 °C, gel hardness increased, but RP significantly mitigated this effect. SEM observations showed that a 5% RP addition produced larger pore sizes and a looser network structure, supporting the inhibition of retrogradation. These findings suggest that RP effectively retards the retrogradation of WRS, offering potential applications in enhancing the texture and shelf-life of starch-based food products.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 11\",\"pages\":\"2507 - 2518\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2025-04-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01887-y\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01887-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of rice protein on the retrogradation of waxy rice starch gels
This study investigated the effects of rice protein (RP) addition on the retrogradation of waxy rice starch (WRS) gels during storage. The retrogradation behavior was evaluated using a rapid visco analyser, a differential scanning calorimeter, an X-ray diffractometer, a texture analyser, and a scanning electron microscope. The incorporation of RP inhibited the swelling of WRS, leading to reductions in trough viscosities, as well as setback values. DSC analysis indicated a reduction in melting enthalpy, while XRD showed decreased peak intensity in retrograded WRS with RP addition. After 3 days of storage at 4 °C, gel hardness increased, but RP significantly mitigated this effect. SEM observations showed that a 5% RP addition produced larger pore sizes and a looser network structure, supporting the inhibition of retrogradation. These findings suggest that RP effectively retards the retrogradation of WRS, offering potential applications in enhancing the texture and shelf-life of starch-based food products.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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