The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties
Guiyuan Xiang, Jiangtao Li, Qinlu Lin, Zhang Yili, Yuqin Ding, Xiaofeng Guo +6 more
Food Chemistry X
Abstract
This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the rice flour, promoted the binding between starch, protein and lipid molecular chains and led to the formation of complexes (especially starch-lipid complexes), which hindered the removal of non-starch components. Compared to the untreated rice flour, the HMT treated lipid-removal rice flour had small changes in their crystallinity, gelatinization temperature and viscosity property. After removing protein, the crystallinity, peak viscosity, final viscosity, breakdown and starch digestibility were sharply increased. In particular, the peak viscosity increased from 811 cP to 1746 cP and the enthalpy change increased from 5.33 J/g to 10.18 J/g. These findings are helpful in understanding the contribution of removing endogenous proteins and lipids to the physicochemical changes of HMT treated rice flour during its heating process and thus can be helpful in controlling the quality of rice flour through HMT.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
HMT promoted binding between starch, protein and lipid molecular chains
“HMT caused the adhesion and agglomeration of the rice flour, promoted the binding between starch, protein and lipid molecular chains and led to the formation of complexes (especially starch-lipid comp...”
removing protein increased crystallinity, peak viscosity, final viscosity, breakdown, and starch digestibility
“After removing protein, the crystallinity, peak viscosity, final viscosity, breakdown and starch digestibility were sharply increased. In particular, the peak viscosity increased from 811 cP to 1746 c...”
HMT treated lipid-removal rice flour had small changes in crystallinity, gelatinization temperature, and viscosity property
“Compared to the untreated rice flour, the HMT treated lipid-removal rice flour had small changes in their crystallinity, gelatinization temperature and viscosity property.”