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Mechanistic study of heat-shock regulation of endogenous protease activity in paddy rice to improve the taste quality of parboiled rice

文献类型： 外文期刊

作者： Yan, Feng 1 ; Tong, Shisheng 2 ; Bai, Song 3 ; Liu, Ping 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Beijing City Univ, Biomed Sch, Beijing 100083, Peoples R China

3.Guangdong Acad Agr Sci, Rice Res Inst, Guangzhou 510640, Peoples R China

关键词： Heat shock; Parboiled rice; Endogenous protease; Taste quality

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 217 卷

页码：

收录情况： SCI

摘要： This study investigated the effects of heat shock on endogenous protease activity, protein structure, and cooking quality of rice, with the aim of enhancing parboiled rice processing. Short-term heat shock (100 degrees C for 20 s or 80 degrees C for 1 min) significantly activated proteases at 45 % water absorption, increasing their activity by 33 and 50 %. This enzymatic activation promoted protein degradation, resulting in the reduction of prolamins, albumins, globulins, and glutelins, thereby weakening starch-protein interactions. The resulting decrease in alpha-helix content led to the relaxation of protein structures, improved water infiltration, and enhanced starch hydration, swelling, gelatinization, and recrystallization. Additionally, protein hydrolysates interacted with starch through hydrogen bonding or electrostatic interactions, which reduced viscosity and improved thermal stability. Overall, heat shock disrupted outer protein barriers, promoted uniform water distribution, and improved rice texture and taste, thereby offering theoretical support for the optimization of parboiled rice processing.

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