Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour
High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties. This study investigated the changes in gelatinization and retrogradation properties of low- and high-amylo...
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MDPI AG
2022-06-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/12/6/1431 |
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| author | Yitong Zhao Xianggui Dai Enerand Mackon Yafei Ma Piqing Liu |
| author_facet | Yitong Zhao Xianggui Dai Enerand Mackon Yafei Ma Piqing Liu |
| author_sort | Yitong Zhao |
| collection | DOAJ |
| description | High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties. This study investigated the changes in gelatinization and retrogradation properties of low- and high-amylose reconstituted rice flour (RRF) added with different fractions of proteins extracted from high-protein rice. The addition of protein decreased the RVA (rapid viscosity analyzer) viscosity parameters of the RRF but increased the peak time. The high amylose fractions in the RRF mainly increased the parameters PV, FV, SB, and peak times, and scarcely affected the parameters BD and PaT. The interaction between amylose and protein determined the pasting temperature. Protein addition in RRF significantly decreased gelatinization enthalpies but increased the onset temperature (T<sub>o</sub>) and peak temperature (T<sub>p</sub>), while the amylose in RRF increased the gelatinization enthalpies, T<sub>o</sub> and T<sub>p</sub>. Protein additions decreased the gel hardness and the pore size, while the amylose increased the gel hardness but decreased pore size. Our findings may be potentially useful in breeding and cultivating high-protein rice. |
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| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-10T00:38:53Z |
| publishDate | 2022-06-01 |
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| series | Agronomy |
| spelling | doaj.art-fcc9758f913a41c9a007441df4c536fe2023-11-23T15:11:41ZengMDPI AGAgronomy2073-43952022-06-01126143110.3390/agronomy12061431Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice FlourYitong Zhao0Xianggui Dai1Enerand Mackon2Yafei Ma3Piqing Liu4State Key Laboratory of Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, Guangxi University, Nanning 530005, ChinaState Key Laboratory of Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, Guangxi University, Nanning 530005, ChinaState Key Laboratory of Conservation and Utilization of Subtropical Agro-Bioresources, College of Life Science and Technology, Guangxi University, Nanning 530005, ChinaState Key Laboratory of Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, Guangxi University, Nanning 530005, ChinaState Key Laboratory of Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, Guangxi University, Nanning 530005, ChinaHigh-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties. This study investigated the changes in gelatinization and retrogradation properties of low- and high-amylose reconstituted rice flour (RRF) added with different fractions of proteins extracted from high-protein rice. The addition of protein decreased the RVA (rapid viscosity analyzer) viscosity parameters of the RRF but increased the peak time. The high amylose fractions in the RRF mainly increased the parameters PV, FV, SB, and peak times, and scarcely affected the parameters BD and PaT. The interaction between amylose and protein determined the pasting temperature. Protein addition in RRF significantly decreased gelatinization enthalpies but increased the onset temperature (T<sub>o</sub>) and peak temperature (T<sub>p</sub>), while the amylose in RRF increased the gelatinization enthalpies, T<sub>o</sub> and T<sub>p</sub>. Protein additions decreased the gel hardness and the pore size, while the amylose increased the gel hardness but decreased pore size. Our findings may be potentially useful in breeding and cultivating high-protein rice.https://www.mdpi.com/2073-4395/12/6/1431reconstituted rice flourretrogradationgelatinizationthermal properties |
| spellingShingle | Yitong Zhao Xianggui Dai Enerand Mackon Yafei Ma Piqing Liu Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour Agronomy reconstituted rice flour retrogradation gelatinization thermal properties |
| title | Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour |
| title_full | Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour |
| title_fullStr | Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour |
| title_full_unstemmed | Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour |
| title_short | Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour |
| title_sort | impacts of protein from high protein rice on gelatinization and retrogradation properties in high and low amylose reconstituted rice flour |
| topic | reconstituted rice flour retrogradation gelatinization thermal properties |
| url | https://www.mdpi.com/2073-4395/12/6/1431 |
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