Effects of protein oxidation on gelatinization characteristics during rice storage |
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| Institution: | 1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China;2. ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia;1. Department of Mechanical and Biosystem Engineering, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), Bogor, Indonesia;2. Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA, USA;3. School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA;1. School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia;2. EH Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia;3. School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia |
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| Abstract: | Gliadin and glutelin are major rice storage proteins. In this study, we evaluated changes in these proteins to determine the influence of pasting properties on rice storage. Notably, the physical and chemical properties of these proteins changed steadily. We analyzed protein oxidation indexes and determined correlations between the protein oxidation index and gelatinization property index. The results showed that significant oxidation of gliadin and glutelin occurred during the process of rice storage (P < 0.05). Protein oxidation had a significant impact on pasting properties. For glutelin, changes in the structure and function of the protein during rice storage had a significant impact on the five rice pasting property indexes, including peak viscosity (PV), holding strength (HS), breakdown, final viscosity (FV), and setback (SB; P < 0.05). In particular, the levels of carbonyl compounds and active sulfur and the surface hydrophobicity of glutelin were significantly correlated with rice pasting property indexes (P < 0.05). However, gliadin only significantly affected three indexes, i.e., PV, HS, and FV (P < 0.05). Thus, these findings suggested that the carbonyl compounds, active sulfur, and surface hydrophobicity of glutelin could be used as sensitive indexes for changes in rice quality evaluation. |
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| Keywords: | Gliadin Glutelin Oxidation Pasting properties |
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