Protein Fractions on Pasting Properties of Non-waxy Rice Flour
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Abstract:
Protein fractions on pasting properties of non-waxy rice flour were investigated through the fraction removed method, as well as the protein structures were analyzed. The results of RVA and DSC indicated that the peak viscosity, hot paste viscosity and final viscosity increased in different degree after the treatment, while the breakdown, setback and paste temperature decreased. The results of SDS-PAGE and microstructure analysis demonstrated that the mechanisms of pasting property affected by protein fractions were distinct: because binding to cellulose tightly glutelin lead to repel the swelling of starch granule, prolamin absorb water to swell and interact with starch, albumin and globulin hydrolyze or synthetize the rice component through bioactive constituents such as enzyme, starch granule associated protein affect the intrinsic pasting property of non-waxy rice flour. Compared with isolate and reconstitute method, the fraction removed method have more protein interaction, which lead to the diversity of the pasting value.
