Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch

Wu, Jianyong; Xu, Shunqian; Yan, Xiaoyan; Zhang, Xuan; Xu, Xingfeng; Li, Qian; Ye, Jianping; Liu, Chengmei

doi:10.3390/foods11111601

Cited by 9 publications

(6 citation statements)

References 40 publications

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“…Of all the materials sampled, both rice compositions have the least difference in viscosity levels. Shear-thinning viscosity curves for rice protein were also reflected in the literature, even with different sample preparation techniques [88,89]. This shear-thinning flow behavior suggests that the rice protein acts as a pseudoplastic fluid [88].…”

Section: Brown Rice Protein Viscosity Resultsmentioning

confidence: 75%

“…Other compounds within the commercial rice protein, such as carbohydrates, may also interfere with the bonding behavior. A study involving homogenized rice protein and starch samples at various concentrations also produced results where the addition of protein decreased viscosity [88]. Since the rice protein used to make compositions A and B was commercially obtained, it is not unreasonable to assume that possible previous treatments, such as homogenization, may have taken place, which would influence the viscosity.…”

Section: Brown Rice Protein Viscosity Resultsmentioning

confidence: 99%

“…Since the rice protein used to make compositions A and B was commercially obtained, it is not unreasonable to assume that possible previous treatments, such as homogenization, may have taken place, which would influence the viscosity. results where the addition of protein decreased viscosity [88]. Since the rice protein used to make compositions A and B was commercially obtained, it is not unreasonable to assume that possible previous treatments, such as homogenization, may have taken place, which would influence the viscosity.…”

Section: Brown Rice Protein Viscosity Resultsmentioning

confidence: 99%

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Towards Sustainable Protein Sources: The Thermal and Rheological Properties of Alternative Proteins

Burghardt,

Craven,

Sardar

et al. 2024

Foods

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Reducing meat consumption reduces carbon emissions and other environmental harms. Unfortunately, commercial plant-based meat substitutes have not seen widespread adoption. In order to enable more flexible processing methods, this paper analyzes the characteristics of commercially available spirulina, soy, pea, and brown rice protein isolates to provide data for nonmeat protein processing that can lead to cost reductions. The thermal and rheological properties, as well as viscosity, density, and particle size distribution, were analyzed for further study into alternative protein-based food processing. The differential scanning calorimetry analysis produced dry amorphous-shaped curves and paste curves with a more distinct endothermic peak. The extracted linear temperature ranges for processing within food production were 70–90 °C for spirulina, 87–116 °C for soy protein, 67–77 °C for pea protein, and 87–97 °C for brown rice protein. The viscosity analysis determined that each protein material was shear-thinning and that viscosity increased with decreased water concentration, with rice being an exception to the latter trend. The obtained viscosity range for spirulina was 15,100–78,000 cP, 3200–80,000 cP for soy protein, 1400–32,700 cP for pea protein, and 600–3500 cP for brown rice protein. The results indicate that extrusion is a viable method for the further processing of protein isolates, as this technique has a large temperature operating range and variable screw speed. The data provided here can be used to make single or multi-component protein substitutes.

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Section: Brown Rice Protein Viscosity Resultsmentioning

confidence: 75%

Section: Brown Rice Protein Viscosity Resultsmentioning

confidence: 99%

Section: Brown Rice Protein Viscosity Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Towards Sustainable Protein Sources: The Thermal and Rheological Properties of Alternative Proteins

Burghardt,

Craven,

Sardar

et al. 2024

Foods

View full text Add to dashboard Cite

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“…Ocheme et al [38] reported that the pasting attributes decreased as carbohydrates decreased. Protein affects the pasting properties by interacting with starch molecules and modifying their gelatinization behavior [40]. For example, in SCF, using the Brabender Viscograph-E device, the SF composite with wheat flour in different proportions sorghum: wheat 10:90, 20:80, 30:70, the maximum viscosity was high in the higher percentage of replacement of wheat flour so that the replacement sample by 30% decreased at a low level of 505.00 BU [14].…”

Section: Pasting Propertiesmentioning

confidence: 99%

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements

Saeed Omer,

Hong,

Zheng

et al. 2023

Foods

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A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation of SF and sorghum composite flour (SCF) that impact the quality of the bread and fail to meet the consumer’s desires and expectations. This review primarily focuses on the characteristics of SF, SCF, SB, and SCB, with discussions encompassing the rheological and morphological properties of the dough, improvement strategies, and bread quality. Moreover, a comprehensive analysis has been conducted to investigate the behavior of SF and SCF along with a discussion of the challenges affecting bread quality and the strategies applied for improvement. The significant demand for nutrients-rich and gluten-free bread indicates that sorghum will become one of the most vital crops worldwide. However, further comprehensive research is highly demanded and necessary for an in-depth understanding of the key features of SF and the resulting bread quality. Such understanding is vital to optimize the utilization of sorghum grain in large-scale bread production.

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“…Ocheme et al [16] reported that the pasting attributes decreased as carbohydrates decreased. Protein affects the pasting properties by interacting with starch molecules and modifying their gelatinization behavior [18].…”

Section: Introductionmentioning

confidence: 99%

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

Buzera

Nkirote

Abass

et al. 2023

Journal of Food Processing and Preservation

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Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by oven drying (LTB_OD), high-temperature blanching followed by oven drying (HTB_OD), boiling followed by oven drying (Boiling_OD), freeze drying (FD), and oven drying (OD), on the nutritional and pasting properties of potato flour derived from Shangi potato variety. The relationships between the nutritional and pasting properties were determined using Pearson’s correlation and principal component analyses (PCA). The results indicated that freeze-dried flour exhibited higher protein content (10.17%), sucrose (88.87 mg/100 g), and magnesium (44.90 mg/100 g) content, while Boiling_OD flour showed the lowest protein (6.41%), sucrose (15.34 mg/100 g), and magnesium (35.55 mg/100 g) content. All potato flour types demonstrated a decrease in apparent viscosity with increasing shear rate, with freeze-dried flour having the highest apparent viscosity. Freeze-dried flour showed the highest peak viscosity (7098.33 cP) and breakdown viscosity (2672.00 cP). The highest final viscosity (7989.00 cP) was recorded in HTB_OD flour. Protein ( r = − 0.92 ), fiber ( r = − 0.81 ), and fat ( r = − 0.83 ) negatively correlated with the peak viscosity, while sugars (glucose ( r = 0.95 ), fructose ( r = 0.93 ), and sucrose ( r = 0.87 )) and phosphorus ( r = 0.86 ) positively correlated with pasting properties. The first two principal components explained 90.2% of the total variance. Oven drying and freeze drying were in close proximity in the PCA score plot, indicating that these two flour types have similar chemical and pasting properties. In conclusion, the different processing methods altered the chemical and pasting properties of the flour, therefore influencing their potential use in the food industry. Considering the correlations established in this study, it is likely that chemical properties could be used to predict the pasting properties of potato flour.

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Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch

Cited by 9 publications

References 40 publications

Towards Sustainable Protein Sources: The Thermal and Rheological Properties of Alternative Proteins

Towards Sustainable Protein Sources: The Thermal and Rheological Properties of Alternative Proteins

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

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