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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...
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| Published in: | International journal of food science & technology 2022-04, Vol.57 (4), p.2093-2103 |
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| cited_by | cdi_FETCH-LOGICAL-c3014-43a146661584d49ed408a90192fe3a8eba2726e1acc7fe0e03447f7d45a6674e3 |
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| cites | cdi_FETCH-LOGICAL-c3014-43a146661584d49ed408a90192fe3a8eba2726e1acc7fe0e03447f7d45a6674e3 |
| container_end_page | 2103 |
| container_issue | 4 |
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| container_title | International journal of food science & technology |
| container_volume | 57 |
| creator | 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 |
| description | 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. |
| doi_str_mv | 10.1111/ijfs.15494 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2638868637</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2638868637</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3014-43a146661584d49ed408a90192fe3a8eba2726e1acc7fe0e03447f7d45a6674e3</originalsourceid><addsrcrecordid>eNp9kE1OwzAUhC0EEqWw4QSW2CGl-C9OskQVhaJKLApry3VeWpc0KbYj1B1H4IycBKdhzdvM4n0zIw1C15RMaLw7u638hKaiECdoRLlMEyYZPUUjUqQkSQXj5-jC-y0hhPFMjFC7bA8r0A3euzaAbbD1ba0D_Hx9O2sA-6Cd2WDbBHDaBNs2Hpeds80ah018213X4yVe112AJtoqB4CP3pUDXeKdfu_pmG_A-0t0Vunaw9WfjtHb7OF1-pQsXh7n0_tFYjihIhFcUyGlpGkuSlFAKUiuC0ILVgHXOaw0y5gEqo3JKiBAuBBZlZUi1VJmAvgY3Qy5sfejAx_Utu1cEysVkzzPZS55FqnbgTKu9d5BpfbO7rQ7KEpUP6jqB1XHQSNMB_jT1nD4h1Tz59ly8PwCurd79w</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2638868637</pqid></control><display><type>article</type><title>Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process</title><source>Wiley</source><creator>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</creator><creatorcontrib>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</creatorcontrib><description>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.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15494</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>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</subject><ispartof>International journal of food science & technology, 2022-04, Vol.57 (4), p.2093-2103</ispartof><rights>2021 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3014-43a146661584d49ed408a90192fe3a8eba2726e1acc7fe0e03447f7d45a6674e3</citedby><cites>FETCH-LOGICAL-c3014-43a146661584d49ed408a90192fe3a8eba2726e1acc7fe0e03447f7d45a6674e3</cites><orcidid>0000-0003-0934-8655 ; 0000-0002-5706-641X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15494$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15494$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,786,790,27957,27958,50923,51032</link.rule.ids></links><search><creatorcontrib>Hu, Liang‐shu</creatorcontrib><creatorcontrib>Yang, Yang</creatorcontrib><creatorcontrib>Chen, Feng‐lian</creatorcontrib><creatorcontrib>Fan, Jing</creatorcontrib><creatorcontrib>Wang, Bing</creatorcontrib><creatorcontrib>Fu, Yu</creatorcontrib><creatorcontrib>Bian, Xin</creatorcontrib><creatorcontrib>Yu, De‐hui</creatorcontrib><creatorcontrib>Wu, Na</creatorcontrib><creatorcontrib>Shi, Yan‐guo</creatorcontrib><creatorcontrib>Zhang, Xiu‐min</creatorcontrib><creatorcontrib>Zhang, Na</creatorcontrib><title>Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process</title><title>International journal of food science & technology</title><description>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.</description><subject>Bread</subject><subject>Calorimetry</subject><subject>Confocal microscopy</subject><subject>Differential scanning calorimetry</subject><subject>Fourier analysis</subject><subject>Fourier transforms</subject><subject>Gluten</subject><subject>gluten‐free bread</subject><subject>Hydrogen bonding</subject><subject>Hydrogen bonds</subject><subject>Infrared analysis</subject><subject>Infrared spectroscopy</subject><subject>interaction</subject><subject>Leaching</subject><subject>Loss modulus</subject><subject>Proteins</subject><subject>Rice</subject><subject>rice starch</subject><subject>Scanning microscopy</subject><subject>simulated system</subject><subject>soy protein isolate</subject><subject>Soybeans</subject><subject>Starch</subject><subject>Storage modulus</subject><subject>Structure-function relationships</subject><subject>Texture</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kE1OwzAUhC0EEqWw4QSW2CGl-C9OskQVhaJKLApry3VeWpc0KbYj1B1H4IycBKdhzdvM4n0zIw1C15RMaLw7u638hKaiECdoRLlMEyYZPUUjUqQkSQXj5-jC-y0hhPFMjFC7bA8r0A3euzaAbbD1ba0D_Hx9O2sA-6Cd2WDbBHDaBNs2Hpeds80ah018213X4yVe112AJtoqB4CP3pUDXeKdfu_pmG_A-0t0Vunaw9WfjtHb7OF1-pQsXh7n0_tFYjihIhFcUyGlpGkuSlFAKUiuC0ILVgHXOaw0y5gEqo3JKiBAuBBZlZUi1VJmAvgY3Qy5sfejAx_Utu1cEysVkzzPZS55FqnbgTKu9d5BpfbO7rQ7KEpUP6jqB1XHQSNMB_jT1nD4h1Tz59ly8PwCurd79w</recordid><startdate>202204</startdate><enddate>202204</enddate><creator>Hu, Liang‐shu</creator><creator>Yang, Yang</creator><creator>Chen, Feng‐lian</creator><creator>Fan, Jing</creator><creator>Wang, Bing</creator><creator>Fu, Yu</creator><creator>Bian, Xin</creator><creator>Yu, De‐hui</creator><creator>Wu, Na</creator><creator>Shi, Yan‐guo</creator><creator>Zhang, Xiu‐min</creator><creator>Zhang, Na</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-0934-8655</orcidid><orcidid>https://orcid.org/0000-0002-5706-641X</orcidid></search><sort><creationdate>202204</creationdate><title>Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process</title><author>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</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3014-43a146661584d49ed408a90192fe3a8eba2726e1acc7fe0e03447f7d45a6674e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Bread</topic><topic>Calorimetry</topic><topic>Confocal microscopy</topic><topic>Differential scanning calorimetry</topic><topic>Fourier analysis</topic><topic>Fourier transforms</topic><topic>Gluten</topic><topic>gluten‐free bread</topic><topic>Hydrogen bonding</topic><topic>Hydrogen bonds</topic><topic>Infrared analysis</topic><topic>Infrared spectroscopy</topic><topic>interaction</topic><topic>Leaching</topic><topic>Loss modulus</topic><topic>Proteins</topic><topic>Rice</topic><topic>rice starch</topic><topic>Scanning microscopy</topic><topic>simulated system</topic><topic>soy protein isolate</topic><topic>Soybeans</topic><topic>Starch</topic><topic>Storage modulus</topic><topic>Structure-function relationships</topic><topic>Texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hu, Liang‐shu</creatorcontrib><creatorcontrib>Yang, Yang</creatorcontrib><creatorcontrib>Chen, Feng‐lian</creatorcontrib><creatorcontrib>Fan, Jing</creatorcontrib><creatorcontrib>Wang, Bing</creatorcontrib><creatorcontrib>Fu, Yu</creatorcontrib><creatorcontrib>Bian, Xin</creatorcontrib><creatorcontrib>Yu, De‐hui</creatorcontrib><creatorcontrib>Wu, Na</creatorcontrib><creatorcontrib>Shi, Yan‐guo</creatorcontrib><creatorcontrib>Zhang, Xiu‐min</creatorcontrib><creatorcontrib>Zhang, Na</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hu, Liang‐shu</au><au>Yang, Yang</au><au>Chen, Feng‐lian</au><au>Fan, Jing</au><au>Wang, Bing</au><au>Fu, Yu</au><au>Bian, Xin</au><au>Yu, De‐hui</au><au>Wu, Na</au><au>Shi, Yan‐guo</au><au>Zhang, Xiu‐min</au><au>Zhang, Na</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-04</date><risdate>2022</risdate><volume>57</volume><issue>4</issue><spage>2093</spage><epage>2103</epage><pages>2093-2103</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><notes>Liang‐shu Hu and Yang Yang contributed equally to this work.</notes><abstract>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.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15494</doi><tpages>2103</tpages><orcidid>https://orcid.org/0000-0003-0934-8655</orcidid><orcidid>https://orcid.org/0000-0002-5706-641X</orcidid></addata></record> |
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| 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 |
| title | Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process |
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