To improve the toughness of the rice dough, protein transglutaminase (TGase) combined with sodium metabisulfite (SMB) modification was used. The influences of modification on rice dough and protein were investigated, and their physicochemical and structural characteristics were analyzed. Mechanical analysis results indicated that the tanδ and texture characteristics of the modified rice dough were close to those of the wheat dough. The content of weakly bound water increased after rice dough modification. The average particle size of the modified rice protein (MRP) increased. The α-helix and β-turn increased, the β-sheet of MRP was reduced. The hydrogen, ionic, and hydrophobic bond contents of the MRP were significantly higher than those of the unmodified rice protein (URP). The results showed that TGase combined with SMB changed the URP network structure, thereby effectively regulating the viscoelastic balance of the unmodified rice dough.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142443 | DOI Listing |
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