Abstract
This study was performed to investigate the effects of transglutaminase (TG) and annealing treatments on the physicochemical properties and digestibility of rice starch-protein complexes. TG treatment increased the relative crystallinity of rice starch-protein complexes. Combined annealing and TG treatment of rice starch-protein complexes (AnnT) reduced their water-binding capacity and swelling power and significantly reduced peak and setback viscosities (p<0.05). Resistant starch (RS) content significantly increased in starch-protein complexes subjected to both TG and annealing compared with complexes subjected to annealing alone (Ann), indicating enhanced structural stability of dual-treated starch-protein complexes. These results suggest that combined TG and annealing promote the formation of starch-protein and protein-protein complexes, thereby altering the physicochemical properties of starch and slowing its digestion.
| Translated title of the contribution | Physicochemical properties and digestibility of rice starch-protein complexes treated with transglutaminase |
|---|---|
| Original language | Korean |
| Pages (from-to) | 683-691 |
| Number of pages | 9 |
| Journal | Korean Journal of Food Science and Technology |
| Volume | 56 |
| Issue number | 6 |
| DOIs | |
| State | Published - 2024 |
Keywords
- annealed starch
- rice protein
- rice starch
- starch-protein complex
- transglutaminase