Effect of Water and Other Factors on the Formation of Free Radicals and Storage Stability of Rice Protein and Starch Mixture under Microwave Irradiation

doi:10.7506/spkx1002-6630-201711024

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (11): 148-154.doi: 10.7506/spkx1002-6630-201711024

• Basic Research • Previous Articles Next Articles

Effect of Water and Other Factors on the Formation of Free Radicals and Storage Stability of Rice Protein and Starch Mixture under Microwave Irradiation

HU Bo, FAN Daming, WU Yejun, TAO Yuan, GAO Yishu, LIAN Huizhang, HUANG Luelue, ZHAO Jianxin, ZHANG Hao

1. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; 2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China; 4. Wuxi Huashun Minsheng Food Co.Ltd., Wuxi 214218, China; 5. School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, China

Online:2017-06-15 Published:2017-06-19

Abstract

Abstract: Water is widely existed in materials, and it as a polar molecule has a strong response in microwave field. The major components of rice (protein and starch) were chosen to prepare mixtures with different water contents depending on the proportion of rice flour. The effect of microwave treatment conditions and mixing proportion on the generation of free radicals and storage stability of mixtures was investigated. Electron paramagnetic resonance (EPR) was applied to investigate the nature of free radicals in microwaved samples. The free radical content of mixtures with higher water content decreased, which showed that water had a quenching effect on free radicals. Comparison of mixtures of different proportions of rice protein and starch in microwave field showed that rice protein produced more free radicals than starch, and the generation of free radicals from both components had no inhibitory effect on each other. A large number of free radicals were generated in microwaved samples during storage period, and then the EPR signal continued to decline at a slow rate with increasing time of storage.

Key words: microwave, water content, mixture of rice protein and starch, radical, electron paramagnetic resonance (EPR)

CLC Number:

TS201.6

HU Bo, FAN Daming, WU Yejun, TAO Yuan, GAO Yishu, LIAN Huizhang, HUANG Luelue, ZHAO Jianxin, ZHANG Hao. Effect of Water and Other Factors on the Formation of Free Radicals and Storage Stability of Rice Protein and Starch Mixture under Microwave Irradiation[J]. FOOD SCIENCE, 2017, 38(11): 148-154.

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Effect of Water and Other Factors on the Formation of Free Radicals and Storage Stability of Rice Protein and Starch Mixture under Microwave Irradiation

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