Exploring the benefits of modified soy polysaccharides on rice starch, enhancing solubility, transparency, and freeze-thaw stability through microjet technology.

In order to investigate the effect of modified soluble soybean polysaccharide (MSSPS) on the physical and chemical properties of rice starch (RS), dynamic high-pressure microjet technology was used to conduct experiments on soluble soybean polysaccharide (SSPS) under modification pressures of 80, 120, and 170MPa. After modification, MSSPS was obtained. MSSPS and SSPS with different mass fractions (5.0%, 7.5%, 10.0% and 20.0%) were added to multiple groups of RS respectively to study their physical and chemical properties. The results show that compared with the SSPS group, the swelling power, solubility and transparency of RS in the MSSPS group are improved; the impact of polysaccharide modification pressure on the solubility and transparency of RS is particularly obvious. When the pressure reaches 120MPa, the solubility is significantly improved (P< 0.05), the MSSPS group with a modification pressure of 170MPa and a mass fraction of 5.0%, the RS transparency can reach 6.1%, an increase of nearly 33%; the water separation rate and gel hardness increase with the increase of the addition amount and modification pressure. There was a significant decrease (P<0.05), indicating that MSSPS can significantly improve the freeze-thaw stability of RS and improve the hardening and other textural qualities of RS during storage. Scanning electron microscopy was used to observe the RS freeze-dried samples aged for 7 days at 4¡ãC before and after adding MSSPS. It showed that the structural changes were as follows: the hollow cavity wall became thinner, the cavity became larger, and the honeycomb-like structure increased. Therefore, from the microstructure It was proved that MSSPS can reduce the water separation rate of RS and improve the freeze-thaw stability. Research results show that MSSPS has a significant impact on the physical and chemical properties of RS, and can improve the appearance, acceptability and texture quality of starch by improving freeze-thaw stability and transparency.

Introduction to Modified Starches in Food Industry

In recent years, the food industry has increasingly focused on enhancing the functional properties of food ingredients to improve product quality and consumer satisfaction. Among these ingredients, starches play a critical role due to their versatility and widespread use in various food products. This has led to a growing interest in modifying starches to improve their performance in food applications. A noteworthy development in this area is the use of modified soluble soybean polysaccharide (MSSPS) to enhance the physical and chemical properties of rice starch (RS).

Experimentation with Dynamic High-Pressure Microjet Technology

To investigate the potential benefits of MSSPS on RS, a series of experiments utilizing dynamic high-pressure microjet technology were conducted. The technology was applied to soluble soybean polysaccharide (SSPS) at modification pressures of 80, 120, and 170MPa, resulting in the production of MSSPS. Subsequently, MSSPS and SSPS were incorporated into RS at varying mass fractions (5.0%, 7.5%, 10.0%, and 20.0%) to examine their effects on the physical and chemical attributes of the starch.

Enhanced Physical and Chemical Properties of Rice Starch with MSSPS

The findings from these experiments are illuminating. The addition of MSSPS to RS demonstrated significant improvements in the starch’s swelling power, solubility, and transparency compared to the addition of unmodified SSPS. Notably, the effect of polysaccharide modification pressure on RS’s solubility and transparency was particularly pronounced. At a modification pressure of 120MPa, the solubility of RS was significantly enhanced (P<0.05). Moreover, at a pressure of 170MPa and a mass fraction of 5.0%, the transparency of RS increased by nearly 33% to reach 6.1%.

Significant Improvements in Freeze-Thaw Stability and Texture

Further analysis revealed that the water separation rate and gel hardness of RS decreased with an increase in both the addition amount and modification pressure of MSSPS. This trend suggests that MSSPS can notably improve the freeze-thaw stability of RS, as well as enhance its textural qualities during storage. These improvements are critical for maintaining the quality and acceptability of starch-based food products.

Microstructural Changes Observed through Scanning Electron Microscopy

To understand the underlying mechanisms of these improvements, scanning electron microscopy was employed to examine the microstructural changes in RS freeze-dried samples aged for 7 days at 4°C before and after the addition of MSSPS. The observed changes included a thinning of the hollow cavity walls, enlargement of the cavities, and an increase in the honeycomb-like structures. These microstructural alterations are indicative of MSSPS’s ability to reduce the water separation rate of RS and enhance its freeze-thaw stability.

Concluding Remarks on the Impact of MSSPS on Rice Starch

The research conclusively demonstrates that MSSPS has a significant impact on the physical and chemical properties of RS. By improving parameters such as freeze-thaw stability and transparency, MSSPS not only enhances the appearance and acceptability of starch-based products but also their texture quality. These findings underscore the potential of MSSPS as a valuable ingredient for the food industry, offering new avenues for the development of improved food products with enhanced functional properties.

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Original research was done by Luo Shunjing, Wang Zhiyu, Liu Chengmei, Wan Jie, Zhong Yejun, Gong Ersheng, Xu Xinyuan

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