TY - JOUR
T1 - Effects of prolamin on the textural and pasting properties of rice flour and starch
AU - Baxter, Graeme
AU - Blanchard, Christopher
AU - Zhao, Jian
N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Journal of Cereal Science. ISSNs: 0733-5210;
PY - 2004
Y1 - 2004
N2 - Prolamin is a major class of rice proteins but its influence on the physicochemical properties of rice is not clear. Rapid Visco Analyser (RVA) and TA-XT2 TPA textural analyses were performed on rice starch with the addition of prolamin extracted from three rice cultivars (Hitomebore, M103 and Amaroo), and on rice flour with the prolamin removed by propan-2-ol extraction. Addition of prolamin to rice starch was found to cause a significant (P<0.05) increase in RVA breakdown viscosity but significant (P<0.05) decreases in hardness, adhesiveness and gumminess of the starch gel. Similarly, when prolamin was removed from rice flour, exactly the opposite effect was observed. Addition of prolamin to rice starch also caused it to absorb water faster during cooking but the gelatinised starch absorbed less water compared with control samples without prolamin.
AB - Prolamin is a major class of rice proteins but its influence on the physicochemical properties of rice is not clear. Rapid Visco Analyser (RVA) and TA-XT2 TPA textural analyses were performed on rice starch with the addition of prolamin extracted from three rice cultivars (Hitomebore, M103 and Amaroo), and on rice flour with the prolamin removed by propan-2-ol extraction. Addition of prolamin to rice starch was found to cause a significant (P<0.05) increase in RVA breakdown viscosity but significant (P<0.05) decreases in hardness, adhesiveness and gumminess of the starch gel. Similarly, when prolamin was removed from rice flour, exactly the opposite effect was observed. Addition of prolamin to rice starch also caused it to absorb water faster during cooking but the gelatinised starch absorbed less water compared with control samples without prolamin.
U2 - 10.1016/j.jcs.2004.07.004
DO - 10.1016/j.jcs.2004.07.004
M3 - Article
SN - 0733-5210
VL - 40
SP - 205
EP - 211
JO - Journal of Cereal Science
JF - Journal of Cereal Science
IS - 3
ER -