To investigate the effects of different proportions of γ-poly glutamic acid(γ-PGA)on the characteristics of glutinous rice flour and the characteristics, qualities, and microstructures of glutinous rice dumplings.The thermodynamic and gelatinization properties of glutinous rice flour with different proportions of γ-PGA were determined by differential scanning calorimeter and rapid viscosity analyzer.The water distribution, texture properties, and transmittance of soup of glutinous rice dumplings with different proportions of γ-PGA were determined by low field nuclear magnetic resonance, texture analyzer, and UV spectrophotometer.The microstructure and short-range order of freeze-dried glutinous rice flour with different proportions of γ-PGA were determined by scanning electron microscope and Fourier infrared spectrometer.After adding γ-PGA, the gelatinization enthalpy of glutinous rice flour decreased, and the peak temperature of glutinous rice flour increased, the peak viscosity, valley viscosity, final viscosity, and breakdown value of glutinous rice flour decreased.After adding γ-PGA, the proportion of bound water and free water decreased, and the proportion of weak bound water increased, the transmittance of the soup after cooking increased from 31.80% to 47.33%, and the hardness, gumminess, and chewiness of glutinous rice dumplings decreased.The surface of starch granules was smoother and the short-range order was reduced of freeze-dried glutinous rice flour.Results showed that the addition of γ-PGA decreased the gelatinization enthalpy and viscosity of glutinous rice flour, prevented the gelatinization of glutinous rice flour, and enhanced its thermal stability.After boiling, the texture properties of glutinous rice dumplings were improved, the transmittance of the soup was increased, and the quality of the glutinous rice dumplings was improved.
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