Effects of prolamin on the textural and pasting properties of rice flour and starch

Graeme Baxter, Christopher Blanchard, Jian Zhao

Research output: Contribution to journalArticle

58 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)205-211
Number of pages7
JournalJournal of Cereal Science
Volume40
Issue number3
DOIs
Publication statusPublished - 2004

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