Changes of physicochemical properties of rice glutelin fibril aggregates during storage

Authors

HUANG Hui, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China ；Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114 , China
WANG Chuan-yang, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China ；Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114 , China
LI Shi-chao, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China ；Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114 , China
YU Jian, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China ；Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114 , China
WANG Fa-xiang, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China ；Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114 , China
LIU Yong-le, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China ；Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114 , China
LI Xiang-hong, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China ；Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114 , China

Abstract

Objective:To explore the relationship between functional properties of rice glutelin fibril aggregates (RGFAs) solution formed by different storage and heating time.Methods:The RGFAs samples were prepared by heating rice glutelin (RG) at 85 ℃ and pH 2.0 for 2~15 h, and stored at 4 ℃ for 1 day and 4 days, respectively. The surface hydrophobicity, emulsifying property, shear viscosity of RGFAs samples as well as the gelatinization characteristics and hydrolysis rate of the mixture of RGFAs and starch were measured.Results:After storage at 4 ℃ for 4 days, the emulsifying properties were significantly improved. The surface hydrophobicity of RGFAs solution formed by heat treatment for 2~10 h decreased significantly (P＜0.05), while the surface hydrophobicity of RGFAs solution formed after 15 h of heat treatment did not change significantly (P＞0.05), and the shear viscosity of 15 h-RGFAs solution decreased. The gelatinization temperature of the mixture of starch and 2 h-RGFAs stored for 1 day was the lowest (83.98±0.08) ℃, and the hydrolysis rate of the mixture of starch and RGFAs samples stored for 1 day was lower than that of other samples.Conclusion:The inhibition of wheat starch hydrolysis by RGFAs samples stored for 1 day was better than that by RGFAs samples stored for 4 days.

Publication Date

9-8-2022

First Page

134

Last Page

140

DOI

10.13652/j.spjx.1003.5788.2022.60037

Recommended Citation

Hui, HUANG; Chuan-yang, WANG; Shi-chao, LI; Jian, YU; Fa-xiang, WANG; Yong-le, LIU; and Xiang-hong, LI (2022) "Changes of physicochemical properties of rice glutelin fibril aggregates during storage," Food and Machinery: Vol. 38: Iss. 6, Article 24.
DOI: 10.13652/j.spjx.1003.5788.2022.60037
Available at: https://www.ifoodmm.cn/journal/vol38/iss6/24

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