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. 2024 Nov 22;13(23):3734.
doi: 10.3390/foods13233734.

Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content

Yifu Zhang  1 , Jiawang Zhang  1 , Zeyu Wang  1 , Longxiang Fan  1 , Ye Chen  1
Affiliations

Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content

Yifu Zhang et al. Foods. .

Abstract

Rice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and incorporating rice protein. At a high moisture content of 1:6, rice protein exhibited a minimal effect on the gelatinization properties of rice starch but significantly retarded the retrogradation of the starch gel. At intermediate moisture levels of 1:4 and 1:2, the rice starch gels showed pronounced retrogradation. However, rice protein was effective in inhibiting this retrogradation at a 1:4 moisture content, while its inhibitory effect diminished at a 1:2 moisture content. Under low moisture conditions of 1:1, the gelatinization of rice starch was markedly constrained by the limited water availability, but rice protein mitigated this constraint. Conversely, at this moisture level, rice protein promoted the retrogradation of the rice starch gel during the retrogradation process. The findings of this study offer a theoretical foundation that could inform the production of rice-based products.

Keywords: moisture content; rice protein; rice starch; starch retrogradation.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The G′ and G″ of rice starch without and with 10% rice protein during heating at different moisture contents.
Figure 2
Figure 2
SEM images of rice starch gel samples with different moisture content and 10% rice protein on different retrograding days (×100).
Figure 3
Figure 3
SEM images of rice starch gel samples with 10% rice protein at 1:6 and 1:1 (×100).
Figure 4
Figure 4
NMR images of rice starch gel samples with different moisture content and 10% rice protein on different retrograding days.
See this image and copyright information in PMC

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