The influence mechanism of rice protein on leached amylose molecular structure: Steric hindrance effect of protein bodies

文献类型： 外文期刊

第一作者： Hu, Jiali

作者： Hu, Jiali;Zhu, Ling;Chen, Xiaoyu;Shi, Xiaowei;Ji, Ying;Zhang, Hui;Hu, Jiali;Zhu, Ling;Chen, Xiaoyu;Shi, Xiaowei;Ji, Ying;Zhang, Hui;Zhang, Yayuan

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关键词： Protein bodies; Amylose leaching; Texture properties; Rice protein

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 199 卷

页码：

收录情况： SCI

摘要： The impact of protein content on rice cooking properties has been well-studied, but the role of protein morphology remains unclear. This study identified that protein in both raw and cooked rice exists in protein bodies, not in a matrix or network. Using fluorescence microscopy, these protein bodies were isolated, stained, and visualized in situ, showing no significant difference between raw and cooked rice. Varying concentrations of proteinase were used to study their effect on rice cooking properties. Mild proteinase (0.1 %-0.5 %) exposure revealed internal hydrophobic groups, limiting amylose leaching and reducing adhesiveness from-507.944 N & sdot;s to-851.920 N & sdot;s. Higher proteinase concentrations (1 %-5 %) loosened the rice structure, enhancing water absorption and starch gelatinization, resulting in decreased hardness and springiness but increased adhesiveness from-176.008 N & sdot;s to-129.550 N & sdot;s. The primary influence of protein bodies on cooking properties is steric hindrance, maintaining grain structure stability, affecting the coated layer's thickness, and ensuring moisture retention within the rice kernel. This study underscores the importance of protein bodies in rice cooking properties and provides insights into protein morphological structure's role in other cereals. Moreover, regulating the roles of protein bodies presents a potential strategy for modulating the texture of rice, thereby enhancing its cooking qualities.

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