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<p>This study investigated the effects of rice protein (RP) addition on the retrogradation of waxy rice starch (WRS) gels during storage. The retrogradation behavior was evaluated using a rapid visco analyser, a differential scanning calorimeter, an X-ray diffractometer, a texture analyser, and a scanning electron microscope. The incorporation of RP inhibited the swelling of WRS, leading to reductions in trough viscosities, as well as setback values. DSC analysis indicated a reduction in melting enthalpy, while XRD showed decreased peak intensity in retrograded WRS with RP addition. After 3&#xa0;days of storage at 4&#xa0;°C, gel hardness increased, but RP significantly mitigated this effect. SEM observations showed that a 5% RP addition produced larger pore sizes and a looser network structure, supporting the inhibition of retrogradation. These findings suggest that RP effectively retards the retrogradation of WRS, offering potential applications in enhancing the texture and shelf-life of starch-based food products.</p>

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Effect of rice protein on the retrogradation of waxy rice starch gels

  • 期刊论文

  • 发表日期：

    2025年4月23日

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  • Manhee Baek,
  • Semin Jeong,
  • Sujin Jeon,
  • Saehun Mun

摘要

This study investigated the effects of rice protein (RP) addition on the retrogradation of waxy rice starch (WRS) gels during storage. The retrogradation behavior was evaluated using a rapid visco analyser, a differential scanning calorimeter, an X-ray diffractometer, a texture analyser, and a scanning electron microscope. The incorporation of RP inhibited the swelling of WRS, leading to reductions in trough viscosities, as well as setback values. DSC analysis indicated a reduction in melting enthalpy, while XRD showed decreased peak intensity in retrograded WRS with RP addition. After 3 days of storage at 4 °C, gel hardness increased, but RP significantly mitigated this effect. SEM observations showed that a 5% RP addition produced larger pore sizes and a looser network structure, supporting the inhibition of retrogradation. These findings suggest that RP effectively retards the retrogradation of WRS, offering potential applications in enhancing the texture and shelf-life of starch-based food products.