Effect of extrusion parameters on the interaction between rice starch and glutelin in the preparation of reconstituted rice

Li-Shuang Wang; Yu-Min Duan; Li-Feng Tong; Xiao-Shuai Yu; Ahmed S M Saleh; Zhi-Gang Xiao; Peng Wang

doi:10.1016/j.ijbiomac.2022.11.009

Effect of extrusion parameters on the interaction between rice starch and glutelin in the preparation of reconstituted rice

Int J Biol Macromol. 2023 Jan 15:225:277-285. doi: 10.1016/j.ijbiomac.2022.11.009. Epub 2022 Nov 17.

Authors

Li-Shuang Wang¹, Yu-Min Duan², Li-Feng Tong³, Xiao-Shuai Yu⁴, Ahmed S M Saleh⁵, Zhi-Gang Xiao⁶, Peng Wang⁷

Affiliations

¹ College of Food, Shenyang Agricultural University, Shenyang 110866, China; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163000, China.
² College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163000, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
³ College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163000, China.
⁴ College of Food, Shenyang Agricultural University, Shenyang 110866, China.
⁵ Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Egypt.
⁶ College of Food, Shenyang Agricultural University, Shenyang 110866, China; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163000, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China. Electronic address: zhigang_xiao@126.com.
⁷ College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163000, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China. Electronic address: wpeng_mail@126.com.

PMID: 36402395
DOI: 10.1016/j.ijbiomac.2022.11.009

Abstract

Reconstituted rice produced by extrusion has been attracted attention due to nutritional fortification and convenient production. Nevertheless, how to achieve desirable qualities and physicochemical properties of reconstituted rice nearly to natural rice by regulating extrusion process parameters is difficult. Herein, rice starch/glutelin mixture as raw material of reconstituted rice was extruded at varying extrusion conditions. Specific mechanical energy (SME) and sectional expansion index (SEI) dropped with rise in density (R² = 0.9117 and 0.8207). Solubility was enhanced with increase in product temperature (R² = 0.9085), color darkened and shifted to reddish and yellowish as extrusion temperature increased (R² = 0.8577). These trends were well fitted by sigmoid models. Furthermore, SME enhanced hydrophobic and electrostatic interactions between rice starch and glutelin and caused the reduction in crystallinity and thermal stability, promoting the formation of a bi-continuous matrix of protein aggregates with rice starch. The obtained results can be applied to guide the production of reconstituted rice with desirable qualities.

Keywords: Extrusion; Glutelin; Interaction; Reconstituted rice; Rice starch.

MeSH terms

Food Handling* / methods
Glutens
Oryza* / chemistry
Starch / chemistry
Temperature

Substances

Glutens
Starch