Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin

被引:82
|
作者
Wang, Ya-Ru [1 ]
Zhang, Bao [1 ,2 ]
Fan, Jin-Lei [1 ]
Yang, Qin [1 ]
Chen, Han-Qing [1 ,2 ]
机构
[1] Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Roacl, Hefei 230009, Anhui, Peoples R China
[2] Hefei Univ Technol, Engn Res Ctr Agr Prod Bioproc, Minist Educ, Hefei 230009, Anhui, Peoples R China
基金
国家重点研发计划;
关键词
Rice glutelin; Phosphorylation; X-ray photoelectron spectroscopy; Functional properties; Rheological property; SOY PROTEIN ISOLATE; HEAT-MOISTURE TREATMENT; PHYSICOCHEMICAL PROPERTIES; EMULSIFYING PROPERTIES; STARCH; PHOSPHORYLATION; DEAMIDATION; IMPROVEMENT; EXTRACTION; ACID;
D O I
10.1016/j.foodchem.2018.12.085
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In this study, rice glutelin isolated from glutinous rice was modified by sodium tripolyphosphate at different sodium tripolyphosphate concentrations (1%, 4%, 7%). The structural, functional and rheological properties of phosphorylated rice glutelin were investigated. The results indicated that phosphorylated rice glutelin samples showed small particle size and high absolute zeta potential values. Phosphorylation reaction was occurred between -OH and -NH2 groups in rice glutelin and sodium tripolyphosphate, as confirmed by Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy. The particle surface of phosphorylated rice glutelin samples became very rough and exhibited some small convex and concave holes. Moreover, the solubility, emulsifying and foaming properties, thermal stability and apparent viscosity of phosphorylated rice glutelin samples were significantly increased. These results suggest that the solubility, emulsification and rheological properties of rice glutelin are significantly improved after phosphorylation, which will be beneficial to expand the application of rice glutelin in food industry.
引用
收藏
页码:18 / 27
页数:10
相关论文
共 50 条
  • [1] The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment
    Wang, Ya-Ru
    Yang, Qin
    Fan, Jin-Lei
    Zhang, Bao
    Chen, Han-Qing
    [J]. FOOD CHEMISTRY, 2019, 297
  • [2] Improving the functional properties of rice glutelin: impact of succinic anhydride modification
    Luo, Junjie
    Wang, Songyu
    Xie, Hexiang
    Ouyang, Kefan
    Wang, Can
    Yang, Yurui
    Xiong, Hua
    Zhao, Qiang
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024, 59 (04): : 2739 - 2750
  • [3] Spectral Analysis of Glutelin Changes During Rice Aging and Its Effects on Glutelin Functional Properties
    Ning Jun-fan
    Guo Yu-bao
    Song Rui
    Zhu Shi-min
    Dong Peng
    [J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2021, 41 (11) : 3431 - 3437
  • [4] Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification
    Sun, Qian
    Ma, Zheng Feei
    Zhang, Hongxia
    Ma, Shujie
    Kong, Lingming
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2019, 22 (01) : 265 - 279
  • [5] Effects of Oxidative Modification by Peroxyl Radicals on the Structural and Functional Properties of Rice Bran Protein
    You, Xiangyu
    Huang, Huimin
    Wu, Xiaojuan
    Wu, Wei
    [J]. Shipin Kexue/Food Science, 2019, 40 (04): : 34 - 41
  • [6] Influencing mechanism of sodium tripolyphosphate on the rheological properties of magnesium phosphate cement
    Ma, Cong
    Liu, Yuantao
    Zhou, Haijun
    He, Fuqiang
    Li, Yange
    Ren, Weixin
    Du, Yanliang
    [J]. POWDER TECHNOLOGY, 2021, 387 : 406 - 414
  • [7] Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel
    Wang, Ya-Ru
    Yang, Qin
    Li-Sha, Yi-Jing
    Chen, Han-Qing
    [J]. JOURNAL OF CEREAL SCIENCE, 2021, 100
  • [8] Effect of Extrusion Treatment on Retrogradation and Rheological Properties of Rice Starch/Glutelin Composite System
    Wang, Lishuang
    Wang, Kexin
    Yue, Xiqing
    Yu, Xiaoshuai
    Xiao, Zhigang
    Wang, Peng
    [J]. Shipin Kexue/Food Science, 2023, 44 (19): : 35 - 42
  • [9] Effect of ionic strength on assembly behaviors and rheological properties of rice glutelin based fibrils
    Li, Ting
    Wang, Li
    Zhang, Xinxia
    Yu, Peibin
    Chen, Zhengxing
    [J]. JOURNAL OF CEREAL SCIENCE, 2021, 100
  • [10] Formation, structural characteristics, foaming and emulsifying properties of rice glutelin fibrils
    Li, Ting
    Wang, Li
    Geng, Han
    Zhang, Xinxia
    Chen, Zhengxing
    [J]. FOOD CHEMISTRY, 2021, 354