Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch

被引：1
作者：
Zhang, Lu [1 ]
Zhang, Jin [1 ]
Zhang, Kai [1 ]
Xie, Chong [1 ]
Yang, Runqiang [1 ]
Li, Ganghua [2 ]
Zhang, Chong [1 ]
机构：
[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
[2] Nanjing Agr Univ, Coll Agr, Nanjing 210095, Peoples R China
来源：
FOOD CHEMISTRY | 2024年 / 459卷
关键词：
Protein-glutaminase; Glutinous rice protein; Glutinous rice flour; Glutinous rice flour paste; Gel food; FUNCTIONAL-PROPERTIES; CHRYSEOBACTERIUM-PROTEOLYTICUM; COOKING PROPERTIES; WAXY; IMPACT; RETROGRADATION; OPTIMIZATION; SOLUBILITY; HEAT;
D O I：
10.1016/j.foodchem.2024.140387
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In the present study, protein-glutaminase (PG) from Chryseobacterium proteolyticum was applied to improve the processing properties of glutinous rice flour (GRF). After PG modification, the degree of deamidation of glutinous rice protein (GRP) reached 13.6% at 2.0 h, with smaller particle size and decreased zeta potential. The interaction of GRP with starch in PG-modified GRF (PM-GRF) was changed, exhibiting in protein aggregates decreasing and exposure of starch on the surface of GRF. Compared with unmodified GRF (UM-GRF), the solubility and turbidity of PM-GRF were both increased. The rheological properties reflected that the viscosity of PM-GRF paste was increased, and the freeze-thaw stability was also enhanced. Moreover, the textural characteristics showed that the hardness of PM-GRF balls remarkably reduced and the springiness increased. These results indicate that deamidation by PG could be an efficient method for improving characteristics of GRP and GRF.
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页数：12
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