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. 2023 Jul 5:19:100785.
doi: 10.1016/j.fochx.2023.100785. eCollection 2023 Oct 30.

The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties

Guiyuan Xiang  1 , Jiangtao Li  1 , Qinlu Lin  1 , Yili Zhang  1 , Yuqin Ding  1 , Xiaofeng Guo  1 , Qianru Pan  1 , Qiongxiang Liu  1 , Xiangjin Fu  1 , Ying Yang  1 , Wenfang Han  1 , Yong Fang  2
Affiliations

The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties

Guiyuan Xiang et al. Food Chem X. .

Abstract

This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the rice flour, promoted the binding between starch, protein and lipid molecular chains and led to the formation of complexes (especially starch-lipid complexes), which hindered the removal of non-starch components. Compared to the untreated rice flour, the HMT treated lipid-removal rice flour had small changes in their crystallinity, gelatinization temperature and viscosity property. After removing protein, the crystallinity, peak viscosity, final viscosity, breakdown and starch digestibility were sharply increased. In particular, the peak viscosity increased from 811 cP to 1746 cP and the enthalpy change increased from 5.33 J/g to 10.18 J/g. These findings are helpful in understanding the contribution of removing endogenous proteins and lipids to the physicochemical changes of HMT treated rice flour during its heating process and thus can be helpful in controlling the quality of rice flour through HMT.

Keywords: Heat-moisture treatment; Lipids; Physicochemical properties; Proteins; Rice flour; Starch digestibility.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

None
Graphical abstract
Fig. 1
Fig. 1
SEM images of starch granules at 2000 × magnification (A) and CLSM images of granules stained with Nile blue (B) and Nile red (C) (scale bars = 25 μm). 1, RF; 2, RF-L; 3, RF-P; 4, RF-L-P; 5, NRS; 6, RF-H; 7, RF-H-L; 8, RF-H-P; 9, RF-H-L-P; 10, NRS-H. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Fig. 2
Fig. 2
XRD (A), FTIR spectrum (B), RVA (C) and DSC (D) of HMT rice flour and native rice flour.
Fig. 3
Fig. 3
Impact of proteins and lipids on the in vitro hydrolysis profiles of HMT rice flour (A) and native rice flour (B), RF: rice flour, RF-L: rice flour without lipids, RF-P: rice flour without protein, RF-L-P: rice flour without protein and lipids, NRS: normal rice starch, RF-H: rice flour after heat moisture treatment, RF-H-L: rice flour with lipids removed after heat moisture treatment, RF-H-P: rice flour with protein removed after heat moisture treatment, RF-H-L-P: rice flour with protein and lipids removed after heat moisture treatment, NRS-H: normal rice starch after heat moisture treatment.
See this image and copyright information in PMC

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