Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten

被引:19
作者
Wei, Qi [1 ,3 ,4 ,5 ]
Zhang, Ge [2 ]
Mei, Jun [1 ,3 ,4 ,5 ]
Zhang, Chenchen [1 ,3 ,4 ,5 ]
Xie, Jing [1 ,3 ,4 ,5 ,6 ,7 ]
机构
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
[2] Wilmar Shanghai Biotechnol Res & Dev Ctr Co Ltd, Area A, 118 Gaodong Rd, Shanghai 200137, Peoples R China
[3] Shanghai Ocean Univ, Natl Expt Teaching Demonstrat Ctr Food Sci & Engn, Shanghai 201306, Peoples R China
[4] Shanghai Engn Res Ctr Aquat Prod Proc & Preservat, Shanghai 201306, Peoples R China
[5] Shanghai Profess Technol Serv Platform Cold Chain, Shanghai 201306, Peoples R China
[6] Minist Educ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
[7] Shanghai Ocean Univ, Coll Food Sci & Technol, Hucheng Ring Rd 999, Shanghai 201306, Peoples R China
关键词
Freezing methods; Frozen rice dough; Starch molecules; RHEOLOGICAL PROPERTIES; QUALITY; STORAGE; POTATO; WATER; POLYMERIZATION; DIGESTIBILITY; PERFORMANCE; PRODUCTS; PROTEINS;
D O I
10.1016/j.ijbiomac.2023.124424
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
This study investigated the effects of four different freezing methods on the texture of rice dough reconstituted by glutinous rice starch and gluten, and the changes of properties of rice dough with different gluten ratios after liquid nitrogen (LF) treatment. The profiles of frozen rice dough were studied by texture analyzer, low-field NMR, SEM, FT-IR, DSC, CLSM, X-RD and RVA. Results revealed that with the slowing down of freezing rate, the damage of freezing process to starch granules and protein structure in frozen rice dough increases, resulting in the increase of damaged starch, the decrease of protein ordered structure, the change of bound water in frozen rice dough to free water, the decrease of frozen rice dough hardness and elasticity, the decrease of storage modulus (G') and the deterioration of frozen rice dough texture. The addition of gluten in frozen rice dough will increase the short-range ordered structure and crystal structure of starch, reduce the digestibility of starch, and change the viscosity characteristics of frozen rice dough. Based on the experimental results, adding 10 % gluten is more suitable for making frozen rice dough, while LF has the least effect on frozen rice dough texture.
引用
收藏
页数:13
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