Soybean protein isolate inhibiting the retrogradation of fresh rice noodles: Combined experimental analysis and molecular dynamics simulation
文献类型： 外文期刊
作者： Xu, Li 1 ; Wang, Tao 2 ; Shan, Yang 3 ; Wang, Ren 2 ; Yi, Cuiping 1 ;
作者机构： 1.Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Peoples R China
2.Jiangnan Univ, Natl Engn Res Ctr Cereal Fermentat & Food Biomfg, Jiangsu Prov Res Ctr Bioact Prod Proc Technol, Sch Food Sci & Technol,Key Lab Carbohydrate Chem &, Wuxi 214122, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China
关键词： Fresh rice noodles; Soybean protein isolate; Fermented indica rice starch; Retrogradation; Molecular dynamics simulation
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）
ISSN： 0268-005X
年卷期： 2024 年 151 卷
页码：
收录情况： SCI
摘要： Retrogradation of fresh rice noodles (FRNs) is detrimental to the customers' acceptance of these rice products. In this study, combined experimental analysis and molecular dynamics simulation were used to explore the mechanism underlying soybean protein isolate (SPI, 0-12%) inhibiting the retrogradation of FRNs. The FRNs showed fast retrogradation and hardening at the 1st day, whereas the aging rate was slowed down in the presence of SPI during the 5-day storage. This was due to that SPI increased the water-holding capacity and buffered the acidity of the system. Differential scanning calorimetry showed that SPI prevented the formation of ordered starch structures during retrogradation. From the results of molecular dynamics simulation, it was found that 7S of SPI could reduce the deformation degree of starch to a lower extent than 11S in the gelatinization process at 95 C. However, 11S elicited stronger non-covalent interactions with starch than 7S during retrogradation at 4 C, thus stabilizing starch structures and inhibiting retrogradation of FRNs. Our study illustrated a facile approach to inhibit the retrogradation of FRNs, which would properly broaden the application scenarios of traditional products with enhanced shelf life and taste attributes.
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