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Chang T, Bian L, Zhang X, Chen S, Lyu Y, Li G, Zhang C. Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch. Food Res Int 2024; 189:114533. [PMID: 38876603 DOI: 10.1016/j.foodres.2024.114533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 05/09/2024] [Accepted: 05/20/2024] [Indexed: 06/16/2024]
Abstract
Glutinous rice is extensively consumed due to its nutritious content and wonderful flavor. However, glutinous rice flour has a high glycemic index, and the storage deterioration of sweet dumplingsissevere. Transglutaminase (TG) was used to cross-link glutinous rice protein and improve the characteristics of glutinous rice products. The findings demonstrated that TG significantly catalysed protein cross-linking to form a dense protein network, reduced the viscosity of glutinous rice paste and improved the thermal stability. The protein network may physically block the access of starch granules to digestive enzymes to lower the digestion rate of starch, and attenuate the damage of ice crystal molecules to the starch structure to improve the freezing stability of starch gels. The cracking rate and water loss of sweet dumplings prepared using glutinous rice flour with TG treated for 60 min reduced significantly. In conclusion, this study broadened the application of TG in starch products.
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Affiliation(s)
- Tingting Chang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Luyao Bian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaoxuan Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Siyu Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yunbin Lyu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ganghua Li
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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Suo B, Dong Z, Huang Y, Guan P, Wang X, Fan H, Huang Z, Ai Z. Changes in microbial community during the factory production of sweet dumplings from glutinous rice determined by high-throughput sequencing analysis. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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3
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Effects of milling methods on the properties of rice flour and steamed rice cakes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Lin Z, Huang J, Kawakami K, Liu H, Fujishima T, Qin W, Geng D, Wang L, Liu L, Wang F, Tong L. Effects of particle size of glutinous rice flour on the quality attributes of sweet dumplings. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zexue Lin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing China
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an China
| | - Junrong Huang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an China
| | | | | | | | - Wanyu Qin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing China
| | - Dong‐Hui Geng
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing China
| | - Fengzhong Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing China
| | - Li‐Tao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing China
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Zhang H, Wu F, Xu D, Xu X. Effects of milling methods on the properties of glutinous rice flour and sweet dumplings. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1848-1857. [PMID: 33897021 DOI: 10.1007/s13197-020-04696-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/18/2020] [Accepted: 08/04/2020] [Indexed: 01/10/2023]
Abstract
Glutinous rice flour (GRF) was prepared using three milling process (wet milling, low temperature impact milling (dry milling), and roller milling (dry milling)) to investigate their effects on the physicochemical properties of glutinous rice flour and sweet dumplings prepared with that flour. Results revealed that a method of grinding used in the milling process had a significant (P < 0.05) effect on the properties of GRF and the resulting sweet dumplings. Dry milling (low temperature impact milling and roller milling) resulted in higher damaged starch content and coarser particle size than wet milling. Dry-milled flour exhibited a significantly lower hunter whiter value, apparent viscosity, pasting temperature, enthalpy value, and degree of crystalline compared to the wet-milling method. Dry milling significantly decreased the smoothness of the surface, whiteness value, transmittance of soup, resilience of dumplings, as well as increased the cracking rate and water loss during the fast-freeze. The obtained results could be used as reference for improving sweet dumpling made from dry-milled GRF.
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Affiliation(s)
- Huang Zhang
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 People's Republic of China.,Henan University of Animal Husbandry and Economy, No. 6, Longzihu North Road, Zhengzhou, 450046 Henan Province People's Republic of China
| | - Fengfeng Wu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 People's Republic of China
| | - Dan Xu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 People's Republic of China
| | - Xueming Xu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 People's Republic of China
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Lin Z, Geng DH, Qin W, Huang J, Wang L, Liu L, Tong LT. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Int J Biol Macromol 2021; 181:390-397. [PMID: 33794237 DOI: 10.1016/j.ijbiomac.2021.03.160] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 01/23/2021] [Accepted: 03/25/2021] [Indexed: 12/14/2022]
Abstract
This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through sifting and blending of semidry-milled and dry-milled rice flour. The increase of damaged starch content led to an increase in elastic modulus (G'), viscous modulus (G″) and agglomeration of starch granules, and a decrease in peak viscosity, breakdown value and enthalpy change (ΔH). Among all the samples, the rice flour batters with damaged starch content 3% and 4% were more stable and structured, and rice flours with damaged starch content 2% and 3% showed better pasting properties. As for the sweet dumpling qualities, compact structure, weak water mobility, less water loss, slight cracking and desirable cooking and texture properties were observed in the sweet dumplings made from rice flour with damaged starch content of less than 5%. All the results demonstrated that glutinous rice flour with damaged starch content of less than 5% had good flour properties and was suitable for the production of sweet dumplings.
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Affiliation(s)
- Zexue Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Dong-Hui Geng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Wanyu Qin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Junrong Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
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7
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A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems. Food Chem 2020; 315:126267. [DOI: 10.1016/j.foodchem.2020.126267] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 01/06/2020] [Accepted: 01/17/2020] [Indexed: 12/12/2022]
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Wang H, Xiao N, Wang X, Zhao X, Zhang H. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings. Food Chem 2019; 283:248-256. [DOI: 10.1016/j.foodchem.2019.01.047] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 12/05/2018] [Accepted: 01/03/2019] [Indexed: 02/08/2023]
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9
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Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review. Processes (Basel) 2018. [DOI: 10.3390/pr6060069] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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10
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Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.01.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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