Exploring the influence of rice proteins on the gel and digestive properties of rice noodles: based on the interaction with starch

文献类型： 外文期刊

第一作者： Wang, Yiming

作者： Wang, Yiming;Tang, Ning;Geng, Dong-Hui;Asiamah, Ebenezer;Cheng, Yongqiang;Geng, Dong-Hui;Asiamah, Ebenezer

作者机构：

关键词： Starch; Rice noodles; Nutritional properties; Digestibility; Rice protein

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 318 卷

页码：

收录情况： SCI

摘要： The structural interactions between starch and rice proteins play a pivotal role in shaping the textural and nutritional properties of rice noodles. This study systematically explored the multi-scale interactions between fractionated rice starch particles (classified by mesh size) and rice proteins during gel network formation, with a particular focus on their combined effects on rheological behavior and enzymatic digestibility. Results demonstrated that rice proteins significantly reduced starch pasting viscosity (from 3160 cP to 1628 cP) while enhancing shear stability, especially in systems containing smaller starch granules (<75 mu m). Microstructural analysis revealed dual stabilization mechanisms: (1) hydrogen bond-mediated protein-starch adhesion (FTIR peak at 3285 cm(-1)), which preserved gel elasticity, and (2) the formation of V-type amylose-protein complexes (XRD peak at 20 degrees 2 theta), which improved structural stability and increased resistant starch content (from 20.0 % to 37.0 %). Notably, the interplay between starch particle size and rice proteins primarily influenced overall digestive outcomes rather than initial hydrolysis rates. Sub-200-mesh starch particles exhibited a 24.9 % faster digestion within the first 30 min; however, in the presence of rice proteins, total digestibility was reduced by 13.55 %, underscoring the regulatory role of protein-starch interactions in modulating enzymatic accessibility. These findings highlight that rice proteins influence starch digestion not by directly inhibiting enzymatic reactions but by introducing steric hindrance that restricts enzyme access. The synergistic effects between proteins and starch components provide a novel strategy for developing texturally resilient rice noodles with a reduced glycemic response, offering valuable insights for the formulation of functional rice-based products.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序