Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions

Pang, Zhihua; Bourouis, Imane; Sun, Mengya; Cao, Jinnuo; Liu, Ping; Sun, Ruohao; He, Li; Liu, Xinqi

doi:10.1016/j.ijbiomac.2022.04.187

Cited by 35 publications

(15 citation statements)

References 37 publications

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“…

where σ = shear stress, σ 0 = yield stress, k = consistency index, n = flow behavior index, and

Other parameters such as the difference in the area under the two curves (ΔA), as well as apparent viscosity (η app ) at shear rate of 50 s −1 [ 32 , 33 ].…”

Section: Methodsmentioning

confidence: 99%

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Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Liu

Cao

Ouyang

et al. 2022

Foods

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Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers.

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“…

where σ = shear stress, σ 0 = yield stress, k = consistency index, n = flow behavior index, and

Other parameters such as the difference in the area under the two curves (ΔA), as well as apparent viscosity (η app ) at shear rate of 50 s −1 [ 32 , 33 ].…”

Section: Methodsmentioning

confidence: 99%

“…γ = shear rate. Other parameters such as the difference in the area under the two curves (∆A), as well as apparent viscosity (η app ) at shear rate of 50 s −1 [32,33].…”

Section: Rheological Properties Of the Mixed Systemmentioning

confidence: 99%

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Liu

Cao

Ouyang

et al. 2022

Foods

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“…Protein bodies located on the surface of starch granules can unfold upon heating, forming a network that can retard swelling of the starch granules as well as protect the granules from disruption during shearing under high temperature (Lin et al, 2022), leading to lower peak viscosity and breakdown, respectively. In addition, the inhibitory effect of protein on starch retrogradation was previously reported, which could be due to enhanced amylose–protein interactions with fewer amylose–amylose interactions in flour systems (Hamdani et al, 2020; Pang et al, 2022). Setback, which is related to the short‐term retrogradation of starch during the RVA cooling step, tended to be lower when the protein content of the suspensions increased.…”

Section: Resultsmentioning

confidence: 95%

“…They found that increasing the proportion of defatted soy flour up to 15% in the suspension led to a decrease in peak viscosity, breakdown, and setback of the CF. Pang et al (2022) reported the RVA parameters of suspensions containing rice starch and a soy protein isolate (<10%). The results showed that the samples with a greater proportion of the soy protein isolate had lower peak viscosity, trough viscosity, final viscosity, and setback.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant‐based foods

2022

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Background and Objectives Composite flour (CF) from cereals and legumes has been used to formulate plant‐based and/or gluten‐free food products. Fundamental knowledge regarding the properties of CF is required to formulate food products with desirable qualities. This study aimed to investigate the pasting properties, thermal properties, and viscoelastic behavior of CF, containing rice flour (RF), mung bean flour (MF), and mung bean protein concentrate (MPC). The protein contents of the CF were 17.6%‐23.6% on a wet basis. Findings The CF containing the highest proportion of RF had the highest pasting temperature, peak viscosity, breakdown, setback, and melting enthalpy of retrograded amylopectin. The deconvoluted thermogram from differential scanning calorimetry (DSC) clearly distinguished the endotherms that arose from starch gelatinization, protein denaturation, and melting of the amylose−lipid complex. The gelatinization endotherm of CF was mainly governed by RF. CF containing a higher proportion of RF and MPC had stronger elastic behavior. Conclusions The type and composition of the flour greatly affected the physicochemical and viscoelastic properties of the CF. RF played an important role in the pasting and thermal properties of the CF samples. Combining RF and MPC could be used to enhance the elastic behavior of dough from CF systems. Significance and Novelty Deconvoluted DSC peaks provided insight into the multiple thermal transitions that occurred during the processing of CF‐based foods. The overall results from this study could help in the formulation of food containing rice−mung bean CF in excess water or in a dough system.

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“…The Herschel-Bulkley model was used to fit the shear scan curve [28] . The model can be represented by the formula σ=σ 0 +Kγ n , where, σ represents the shear stress, Pa; σ 0 represents the yield stress, Pa; K represents the consistency coefficient, Pa.s n ; γ represents the shear rate, s -1 ; n represents the flow behavior index [29] . The fitting correlation coefficients of all samples were greater than 0.9, indicating that the model can fit the flow curve of dairy products well.…”

Section: Influence Of Flax Oil Addition On Friction Characteristicsmentioning

confidence: 99%

Characteristics of flax oil and milk mixture

Liu

Zhang

2022

International Journal of Agricultural and Biological Engineering

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In order to develop milk products both with better taste and more health benefits, a blended system of dairy products and flax oil was studied based on the Budwig diet. The amounts of flax oil added to the pure milk or yogurt were varied and the system was fully mixed without adversely affecting the flavor. The effects of flax oil addition on the frictional and rheological properties of different dairy products were investigated, and the optimal addition ratio was determined combined with the sensory evaluation. The experimental results showed that the addition ratio of flax oil significantly affected the friction characteristics and rheological properties of dairy products, in which the friction coefficient of the mixture tended to decrease as the addition of flax oil increased, and with the added increase the viscosities of both ordinary yogurt mixture and pure milk mixture tended to increase. Furthermore, based on physical characteristics and sensory properties the optimal addition ratios of flax oil to pure milk, ordinary yogurt, and non-fat yogurt are obtained, which are 2.5wt%, 2.5wt%, and 5wt%, respectively. The study provides a quantified analysis way for the additions to the dairy products and the obtained data can be used for reference in production.

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Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions

Cited by 35 publications

References 37 publications

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant‐based foods

Characteristics of flax oil and milk mixture

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