Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons

Abstract

It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatinizing behavior of rice starch by using a Rapid-Visco-Analyzer. The addition of SSPS reduced the viscosity of the gelatinized starch. This lower final viscosity of the rice starch was more distinct from than that of potato starch. These results imply that the properties of SSPS in forming a non-sticky condition might result from a decrease in the viscosity of the gelatinized starch.

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

“…The effective concentration of starch increases in the continuous phase (Alloncle et al, 1989;Yoshimura et al, 1998) as a result of mutual exclusion between each polysaccharide and starch or starch components. Viscosity decrease through the addition of each polysaccharide agrees with previous reports, in which starch from potato or rice (8 or 12%) was pasted in the presence of SSPS (1-5%) (Furuta et al, 2003), and in which starch from sweet potato (6.4%) was pasted in the presence of GA (0.6%) (Lee et al, 2002). Each polysaccharide added accelerates amylose gelation, as represented by increased k 1 , which is also attributed to phase separation as a result of mutual exclusion among unlike polymers, increasing the effective concentration of amylose in the continuous phase.…”

Functionality of Soymilk Powder and Its Components in Fresh Soy Bread

“…These results indicate that the water in soy bread with SSF added (formulation 3) was the least entrapped by the matrix. A similar effect was observed by Furuta and others (2003), where soluble soybean polysaccharides were found to decrease the viscosity of gelatinized rice starch, supporting the observation that less water is entrapped in the matrix upon soluble soy fiber addition (Furuta and others 2003). …”

Review on the extraction, characterization and application of soybean polysaccharide

“…The presence of SPS from soybean cotyledons can reduce the viscosity of gelatinized starch, therefore, it is used to cook rice or noodles, which prevents them from adhering to each other. 54 Lactose, as a food additive, is widely used in infant formulas, protein powders, and candies. However, lactose can easily absorb moisture and crystallize.…”