To reveal the effects of lipid and proteins in rice flour on the disaggregation of starch granules after aging and heating, taken the outer layer rich in proteins of rice grains as material, the particle size distribution and microscopic morphology changes of residues after protein removal one by one and aging were compared. The results showed that the difference in particle size distribution of the obtained residues disappeared between before and after aging with the removal of lipid and albumin in rice flour. The albumin inhibited the disaggregation of starch granules, while the presence of lipid promoted the disaggregation of starch granules, and this effect became more obvious after aging. In the aging process, albumin and lipid contributed 118% and -18% to the difficulty of disaggregation of starch granules due to aging respectively, while globulin, glutelin and prolamin had little effect on it. The results of particle size analysis were supported by light microscope observation. Moreover, the presence of albumin in rice flour significantly reduced peak viscosity and breakdown and increased pasting temperature after aging, which indicating that the disaggregation difficulty of starch granules caused by albumin aging significantly changed pasting properties. Therefore, that the changes of albumin in rice flour during aging make starch granule difficult to disaggregate is the main reason for the changes in pasting properties of rice flour after aging, which is of great significance to reveal the aging mechanism of rice flour.
DONG Peng
,
GUO Yubao
,
ZHU Shimin
,
XU Zixin
. Effect of protein components in rice flour on disaggregation of starch granules after aging[J]. Food and Fermentation Industries, 2022
, 48(11)
: 179
-184
.
DOI: 10.13995/j.cnki.11-1802/ts.028216
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