Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch.

Autor: Zhang L; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Zhang J; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Zhang K; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Xie C; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Yang R; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Li G; College of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China., Zhang C; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: zhangchong@njau.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140387. Date of Electronic Publication: 2024 Jul 08.
DOI: 10.1016/j.foodchem.2024.140387
Abstrakt: In the present study, protein-glutaminase (PG) from Chryseobacterium proteolyticum was applied to improve the processing properties of glutinous rice flour (GRF). After PG modification, the degree of deamidation of glutinous rice protein (GRP) reached 13.6% at 2.0 h, with smaller particle size and decreased zeta potential. The interaction of GRP with starch in PG-modified GRF (PM-GRF) was changed, exhibiting in protein aggregates decreasing and exposure of starch on the surface of GRF. Compared with unmodified GRF (UM-GRF), the solubility and turbidity of PM-GRF were both increased. The rheological properties reflected that the viscosity of PM-GRF paste was increased, and the freeze-thaw stability was also enhanced. Moreover, the textural characteristics showed that the hardness of PM-GRF balls remarkably reduced and the springiness increased. These results indicate that deamidation by PG could be an efficient method for improving characteristics of GRP and GRF.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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