Effect Of High-Pressure Microjet Treatment On The Properties Of Rice Gluten Protein Thermal Aggregates
Exploring the impact of acid heat and high-pressure treatments on rice gluten’s properties for improved food ingredient applications.
Natural rice gluten was prepared by acid heat treatment (pH?2.0, 90?¡æ, 30?min) to prepare fibrillated thermal aggregates, and high-pressure microjet treatment (35, 70, 105, 140?MPa) was used to obtain the results without heat treatment and The high-pressure treated samples were used as controls. Comparative analysis was conducted on the sample morphology, particle size, ¦Æ potential, surface hydrophobicity, sulfhydryl content, thermal properties, rheology, emulsifying properties and secondary structure composition to explore the physical and chemical properties of high-pressure treatment. Impact. The results show that after high-pressure microjet treatment, the sample structure becomes loose and the particle size increases from (146.93¡À1.04) nm to (184.77¡À4.82) nm; the total free thiol content first increases and then decreases, and the emulsification activity index and The emulsification stability index first increased and then decreased, reaching the maximum at 70?MPa, which were (30.08¡À0.75) m2/g and (150.58¡À2.03) min respectively; the changes in ¦Æ potential and surface hydrophobicity were small; high-pressure microjet treatment It has a certain impact on thermal stability and apparent viscosity; the content of secondary structure composed of ¦Á-helices and ¦Â-turns increases, and the content of ¦Â-sheets decreases. Low pressure will further aggregate the protein, while higher pressure will depolymerize it; the sample treated at 70?MPa has better emulsification properties and thermal stability
Introduction to Rice Gluten Enhancement Study
In the quest to enhance the functional properties of natural rice gluten, a study was undertaken focusing on the effects of acid heat treatment and high-pressure microjet treatment. This research is pivotal in the food industry, offering insights into modifying rice gluten’s physical and chemical characteristics to suit various food applications better. Here, we delve into the methodology, findings, and implications of this study, presenting a comprehensive analysis that underscores the innovative approaches to food ingredient optimization.
Methodology: Acid Heat and High-Pressure Microjet Treatment
The initial stage of the experiment involved preparing natural rice gluten through an acid heat treatment process, adjusting the pH to approximately 2.0, and subjecting the material to a temperature of 90°C for 30 minutes. This method aimed to create fibrillated thermal aggregates, serving as the foundation for subsequent treatments. Following this, the gluten underwent high-pressure microjet treatment at pressures of 35, 70, 105, and 140 MPa. These treatments were executed to assess the impact of high pressure on the gluten’s properties, in comparison to samples that were not exposed to heat treatment.
Analytical Approach to Rice Gluten’s Properties
A comprehensive comparative analysis was conducted, focusing on several key parameters: sample morphology, particle size, ζ potential, surface hydrophobicity, sulfhydryl content, thermal properties, rheology, emulsifying properties, and secondary structure composition. This rigorous evaluation aimed to elucidate the physical and chemical effects of high-pressure treatment on rice gluten.
The findings from the study were revealing. High-pressure microjet treatment notably altered the structural integrity of the rice gluten, leading to a loosened structure and an increase in particle size from 146.93±1.04 nm to 184.77±4.82 nm. Interestingly, the total free thiol content exhibited an initial increase followed by a decrease. Similarly, both the emulsification activity index and the emulsification stability index showcased an initial rise before diminishing, peaking at 70 MPa with values of 30.08±0.75 m^2/g and 150.58±2.03 min, respectively. Despite these changes, variations in ζ potential and surface hydrophobicity remained minimal.
Key Findings: Structural and Functional Modifications
A key observation was the differential impact of high-pressure microjet treatment on the gluten’s thermal stability and apparent viscosity. Furthermore, the study highlighted a shift in the secondary structure composition, with an increase in α-helices and β-turns and a decrease in β-sheets content. This alteration suggests that low-pressure treatments tend to further aggregate the protein, whereas higher pressures facilitate its depolymerization.
The most noteworthy finding was that rice gluten treated at 70 MPa exhibited superior emulsification properties and enhanced thermal stability. This indicates that optimal pressure levels can significantly improve the functional characteristics of rice gluten, making it more suitable for various applications in the food industry.
Implications for Food Industry and Future Research
In conclusion, the study provides valuable insights into the potential of high-pressure microjet treatment as a novel method for enhancing the functional properties of rice gluten. By optimizing treatment conditions, particularly the pressure applied, it is possible to achieve desirable modifications in the protein’s structure and functional attributes. This research not only contributes to the scientific understanding of protein modification techniques but also opens new avenues for the development of food ingredients with tailored functional properties, catering to the evolving needs of the food industry.
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Original research was done by Zhang Tingting, Xiong Hua, Zhao Qiang, Xing Beibei
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