Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation

Zhang, Yifu; Cheng, Cao-zong; Chen, Yue; Chen, Ye

doi:10.1016/j.foodhyd.2019.01.015

Cited by 159 publications

(68 citation statements)

References 24 publications

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“…The presence of nonstarch components may disturb the rearrangement of amylopectin. This result concurred withZhang et al (2019) who reported that rice protein reduced crosslinking between starch molecules during retrogradation. By contrast, T o of AY1 flour noodles was higher than AY1 starch noodles and T c -T o became sharper, indicating that the presence of non-starch components in flour enhanced the formation of recrystallised AP of AY1 flour.…”

supporting

confidence: 92%

“…Wang et al (2020) opined that the presence of protein caused incomplete gelatinisation and limited dissolved amylose molecules in rice flour gel, thus retrogradation decreased. Similarly, rice protein was reported to restrict starch retrogradation in rice starch gel (Zhang et al, 2019). By contrast, PSL2 flour noodles had higher %elongation than starch noodles but with no statistically significant difference.…”

Section: Texture Of Cooked Rice Starch and Rice Flour Noodlesmentioning

confidence: 94%

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Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties

Puhin

Fukuoka

Ratanasumawong

2021

Int J of Food Sci Tech

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Effects of starch and non-starch components on rice noodle quality, water migration during rehydration, texture, microstructure and starch retrogradation of dried rice flour and rice starch noodles made from five rice varieties with similar high amylose contents were examined. Rice noodle qualities depended mainly on starch properties and to a lesser extent on the presence of non-starch components. Elongation of rice flour noodles was lower than rice starch noodles due to the presence of non-starch components that interrupted the starch network. Non-starch components reduced cooking loss of flour noodles in some varieties. Water migration in rice flour noodles with a looser microstructure was faster than in rice starch noodles. Nuclear magnetic resonance imaging revealed different water migration speeds in rice flour noodles among varieties, related to noodle microstructure and retrogradation properties. For production of good quality rice noodles, manufacturers should consider not only amylose content but also non-starch components.

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supporting

confidence: 92%

Section: Texture Of Cooked Rice Starch and Rice Flour Noodlesmentioning

confidence: 94%

Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties

Puhin

Fukuoka

Ratanasumawong

2021

Int J of Food Sci Tech

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“…The results were in agreement with the earlier reports of Falade and Christopher [ 31 ] and Anugrahati et al [ 47 ]. The peak at 1,047 cm -1 represented the ordered structure of starch and the peak at 1,022 cm -1 was referred to the amorphous structure of starch [ 48 ]. Thus, the degree of order in the starch can be estimated from the ratio of peaks at 1,047 cm -1 /1,022 cm -1 [ 48 ].…”

Section: Discussionmentioning

confidence: 99%

Chemical, physical, and functional properties of Thai indigenous brown rice flours

2021

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Thai indigenous brown rice flours from Nakhon Si Thammarat, Thailand, namely Khai Mod Rin (KMRF) and Noui Khuea (NKRF), were assessed for quality aspects in comparison with brown Jasmine rice flour (JMRF) and commercial rice flour (CMRF) from Chai Nat 1 variety. All the rice flours had different chemical composition, physical characteristic, and techno-functionality. The KMRF, NKRF, and JMRF were classified as a low amylose type (19.56–21.25% dw). All rice flours had low total extractable phenolic content (0.1–0.3 mg GAE/g dw) with some DPPH● scavenging activity (38.87–46.77%). The variations in the bulk density (1.36–1.83 g/cm3), water absorption capacity (0.71–1.17 g/g), solubility (6.93–13.67%), oil absorption capacity (1.39–2.49 g/g), and swelling power (5.71–6.84 g/g) were noticeable. The least gelation concentration ranged from 4.0 to 8.0% where KMRF was easier to form gel than JMRF, and NKRF/CMRF. The foam capacity of the flours was relatively low (1.30–2.60%). The pasting properties differed among rice flours and the lowest pasting temperature was observed in CMRF. Overall, the chemical, physical, functional, and pasting qualities of flours were substantially influenced by rice variety. The findings offered fundamental information on Thai indigenous rice flour that can be used in food preparations for specific uses.

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“…The W 2 values of the BG multilayer films at 59% RH were the highest, whereas those of the AX/BG alternating films were the lowest (Table 2). However, the AX/BG alternating films showed higher W 2 values than the AX multilayer and BG multilayer films at 75% RH, suggesting that water mobility was higher within the alternating multilayer films at 75% RH (Peng et al, 2017;Zhang et al, 2019;Yuris et al, 2019). The unique mechanical and hydration properties of the AX/BG alternating multilayer films can be explained by their unique nanostructures and microporosity (Ying et al, 2011b;Ying et al, 2013;Ying et al, 2015).…”

Section: Effect Of Film Microstructure On Hydration Propertiesmentioning

confidence: 97%

“…Ours results showed that the alternating multilayer structure of films can significantly decrease the WVP. For all multilayer films, two populations T 21 and T 22 were determined and distinguished, these populations represent bound water and population free water, respectively (Aeberhardt et al, 2007;Hemdane et al, 2017;Zhang et al, 2019). The relaxation times of populations T 21 and T 22 were measured for the three multilayer films prepared at 59% and 75% RH (Table 2).…”

Section: Effect Of Film Microstructure On Hydration Propertiesmentioning

confidence: 99%

Preparation and characterisation of arabinoxylan and (1,3)(1,4)‐β‐glucan alternating multilayer edible films simulated those of wheat grain aleurone cell wall

Ying

et al. 2020

Int J of Food Sci Tech

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Various observations show a lamellar organisation of wheat aleurone cell walls, that likely acted as barriers to regulate the water diffusion rate in wheat grains. In this study, arabinoxylan (AX) and (1,3)(1,4)-βglucan (BG) alternating multilayer films which mimic cell wall of aleurone structure were prepared. Twenty layers of alternating multilayer films of AX/BG were prepared with individual thicknesses of 20 µm. The water diffusion and water mobility of the films were determined using dynamic vapour sorption and time-domain nuclear magnetic resonance spectroscopy. The AX/BG alternating multilayer films exhibited unique mechanical and hydration properties, which could be explained by their unique nanostructure and microporosity. The edible films with this structure were found to exhibit high ultimate stress and ultimate strain, and low rates of water diffusion.

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Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation

Cited by 159 publications

References 24 publications

Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties

Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties

Chemical, physical, and functional properties of Thai indigenous brown rice flours

Preparation and characterisation of arabinoxylan and (1,3)(1,4)‐β‐glucan alternating multilayer edible films simulated those of wheat grain aleurone cell wall

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