Effects on Physicochemical Properties of Rice Starch by Cross-linking Rice Protein Catalyzed by Glutaminase Enzyme

被引：0

作者：

Tang Q. ^{[1
]}

Xiao H. ^{[1
]}

Wei Y. ^{[1
]}

Lin Q. ^{[1
]}

Zhang Z. ^{[2
]}

Xia X. ^{[2
]}

机构：

[1] School of Food Science and Engineering, Central South University of Forestry and Technology, Hunan Provincial Key Laboratory of Special Medical Food Processing, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha

[2] Huaihua Agricultural Science Research Institute, Hunan, Huaihua

来源：

Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 08期

关键词：

catalytic cross-linking; functional properties; rice protein; rice starch; structural; TG enzyme;

D O I：

10.16429/j.1009-7848.2023.08.011

中图分类号：

学科分类号：

摘要：

The purpose of this experiment was to study the effect of rice protein on the physicochemical properties of rice starch before and after glutaminase (TG) catalyzed cross-linking. The functional properties and structural characteristics of starch blending systems were analyzed by technical means such as RVA, and the formation of starch-protein composite systems could be promoted under hydrothermal conditions. The results showed that the protein had a significant effect on the structure, digestibility and other functional properties of starch under the catalysis of TG enzyme, and the interaction force between rice protein and starch under the catalysis of TG enzyme was further enhanced. The expansion coefficient decreased from 13.24 g/g to a minimum of 7.02 g/g, and its amylose overflow decreased by 38.7%; with the participation of TG enzyme, the stability of the short-range ordered structure of starch was gradually enhanced with the increase of protein content. The protein with the addition amount of 10% has a better effect on reducing the digestibility of starch under the catalysis of TG enzyme; before and after the action of TG enzyme, the protein has little effect on the thermal properties of starch, but its gelatinization characteristics parameters were significantly reduced, and the viscosity also significantly decreased; TG enzyme catalyzed protein to make starch granule network structure more dense and aggregated. The above results indicated that the modification effect of TG enzyme catalyzed cross-linked protein on starch was more significant. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：94 / 104

页数：10

共 30 条

[1]

LI S J, WEI Y M, FANG Y Q, Et al., DSC study on the thermal properties of soybean protein isolates/ corn starch mixture, Journal of Thermal Analysis and Calorimetry, 115, 2, pp. 1633-1638, (2014)

[2]

SUN Q Q., Study on the effect of physicochemical compound pretreatment on TG enzyme -modified wheat gluten, (2016)

[3]

ZHU X Y., Effects of TG enzyme and glycosylation cross-linking on the structure, function and rheological properties of rice dregs protein[D], (2016)

[4]

PEI Z P., Properties of mutant Strepto'yces 'aoyuan transglutaminase [D], (2014)

[5]

TIAN J, OGAWA Y, SHI J, Et al., The microstructure of starchy food modulates its digestibility, Critical Reviews in Food Science and Nutrition, 59, 19, pp. 3117-3128, (2019)

[6]

VANIER N L, EL HALAL S L M, DIAS A R G, Et al., Molecular structure, functionality and applications of oxidized starches: A review, Food Chemistry, 221, pp. 1546-1559, (2017)

[7]

TOUTOUNJI M R, FARAHNAKY A, SANTHAKUMAR A B, Et al., Intrinsic and extrinsic factors affecting rice starch digestibility, Trends in Food Science & Technology, 88, pp. 10-22, (2019)

[8]

DHITAL S, WARREN F J, BUTTERWORTH P J, Et al., Mechanisms of starch digestion by !-amylase - Structural basis for kinetic properties, Critical Reviews in Food Science and Nutrition, 57, 5, pp. 875-892, (2017)

[9]

ZHU F., Interactions between starch and phenolic compound, Trends in Food Science & Technology, 43, 2, pp. 129-143, (2015)

[10]

YE X T., Effects of starch granule binding protein on physicochemical properties of rice starch [D], (2018)

← 1 2 3 →