Effects of Different Enzymatic Treatments on Gel Properties of Black Rice Whole Flour
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Abstract:
This paper addresses issues of poor water absorption, rough texture, and insufficient viscoelasticity of gel products from black rice whole flour. The factors affecting the gel properties were explored to improve the taste and flavor of black rice gel products. Black japonica rice was used as the raw material. Gel hardness, elasticity, and cohesion were used as the main indicators. The study employed single-factor enzyme variables, including protease (0~2%), amylase (0~2%), lipase (0~1%), pectinase (0~1%), and cellulase (0~1%). The increase in amylase, protease, cellulase, and lipase reduced the hardness of the system by 39.56%~90.17%, 15.68%~63.84%, 20.76%~53.80% and 0.70%~11.18%, respectively. Pectinase increased the hardness of the system by 23.73%~59.09%, resulting in a finer texture. The order of the components affected in the black rice gel was starch > protein > pectin > cellulose > fat. In the gelatinization experiment, the addition of the enzymes reduced the peak, valley, and final viscosity of the system by 0.4%~96.3%, 2.68%~97.13%, and 1.8%~98.6%, respectively. The enzymatic effect improved the edible quality of black rice flour. Electron microscopy scanning indicated that the addition of amylase weakened the uniformity of surface pores and increased the number of fragments in the microstructure. The study provides a theoretical basis for subsequent research on black rice gels.
