Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process

Gluten‐free bread (GFB) is usually of poor quality due to lack of gluten. Addition of exogenous protein is one of the important ways to improve the quality of GFB products. In this study, different levels of soybean protein isolate (SPI) mixed with rice starch (RS) system were prepared to simulate d...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2022-04, Vol.57 (4), p.2093-2103
Main Authors: Hu, Liang‐shu, Yang, Yang, Chen, Feng‐lian, Fan, Jing, Wang, Bing, Fu, Yu, Bian, Xin, Yu, De‐hui, Wu, Na, Shi, Yan‐guo, Zhang, Xiu‐min, Zhang, Na
Format: Article
Language:English
Subjects:
Bread
Calorimetry
Confocal microscopy
Differential scanning calorimetry
Fourier analysis
Fourier transforms
Gluten
gluten‐free bread
Hydrogen bonding
Hydrogen bonds
Infrared analysis
Infrared spectroscopy
interaction
Leaching
Loss modulus
Proteins
Rice
rice starch
Scanning microscopy
simulated system
soy protein isolate
Soybeans
Starch
Storage modulus
Structure-function relationships
Texture
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Gluten‐free bread (GFB) is usually of poor quality due to lack of gluten. Addition of exogenous protein is one of the important ways to improve the quality of GFB products. In this study, different levels of soybean protein isolate (SPI) mixed with rice starch (RS) system were prepared to simulate different processing stages during bread making. Differential scanning calorimetry (DSC), X‐ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), rapid viscosity analysis (RVA), confocal laser scanning microscopy (CLSM), texture analyser and rheometer were used to analyse the effects of SPI on the structural, microstructure and functional properties of RS. The results showed that: hydrogen bonds could be formed between SPI and RS, thus improving the stability of RS; compared with RS, the ∆H and setback values of the blend were reduced by 43.79% and 34.53%, respectively, when SPI was added at 12%; and the storage modulus (G') and loss modulus (G") reached the minimum value at 9% SPI content. CLSM and texture analysis show that the addition of protein inhibits the leaching of starch, reduces the hardness, chewiness and gumminess of the system, which is conducive to the quality of GFB. Gluten‐free bread (GFB) is usually of poor quality due to the lack of gluten. In this study, a mixture of rice starch (RS) and soybean isolate protein (SPI) was used to simulate bread making to investigate the interaction between RS and SPI at different stages of processing, thereby revealing the mechanism by which exogenous proteins improve the quality of GFB products.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15494