Effect of Dry Heat Treatment on the Properties of Glutinous Rice Mixed Flour and Rice Proteins
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Glutinous rice mixed flour (GRF) was modified by dry heat treatment and the effects of the dry heat treatment on the properties of GRF and glutinous rice proteins (GRP) were investigated. The results showed that GRF peak viscosity decreased after adding GRP, which indicated that GRP reduced the content of glutinous rice starch (GRS) and had a diluting effect. However, the viscosity of GRF increased significantly after dry heat treatment, which indicated that dry heat treatment prompted the interaction between GRS and GRS or GRP via non-covalent or hydrogen bonding. The analysis of color differences showed that the yellowness of GRP significantly increased after dry heat treatment. Results of thermogravimetric analysis (TGA) showed that the temperature at the onset of mass loss for GRF increased from 238 ℃ to 291 ℃ after dry heat treatment at 130 ℃ for 4 h, indicating that the thermal stability was significantly enhanced. Fourier transform infrared spectroscopy (FT-IR) indicated that GRP dry-heated for 4 h produced a new small peak at 1250 cm-1, which indicated that there were structural changes in the β-pleated sheets. In addition, amide bond vibration was enhanced and protein secondary structure modified at 1600~1700 cm-1, suggesting that dry heat treatment promoted molecular interactions.
