The Effect of Heat-Moisture Treatment Changed the Binding of Starch, Protein and Lipid in Rice Flour to Affect Its Hierarchical Structure and Physicochemical Properties

Authors

Guiyuan Xiang
Jiangtao Li
Qinlu Lin
Yili Zhang
Yuqin Ding
Xiaofeng Guo
Qianru Pan
Qiongxiang Liu
Xiangjin Fu
Ying Yang
Wenfang Han
Yong Fang

Publication Date

10-30-2023

Journal

food Chemistry: X

Abstract

Highlights

• HMT promoted the binding between starch, protein and lipid.
• • The gelatinization viscosity of HMT rice flour was sharply increased when the proteins were removed.
• • Proteins played a critical role in the physicochemical changes of HMT rice flour.

This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the rice flour, promoted the binding between starch, protein and lipid molecular chains and led to the formation of complexes (especially starch-lipid complexes), which hindered the removal of non-starch components. Compared to the untreated rice flour, the HMT treated lipid-removal rice flour had small changes in their crystallinity, gelatinization temperature and viscosity property. After removing protein, the crystallinity, peak viscosity, final viscosity, breakdown and starch digestibility were sharply increased. In particular, the peak viscosity increased from 811 cP to 1746 cP and the enthalpy change increased from 5.33 J/g to 10.18 J/g. These findings are helpful in understanding the contribution of removing endogenous proteins and lipids to the physicochemical changes of HMT treated rice flour during its heating process and thus can be helpful in controlling the quality of rice flour through HMT.

Keywords

Rice flour, Proteins, Lipids, Heat-moisture treatment, Physicochemical properties, Starch digestibility