Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour.

Qin Feng, Muxin Feng, Ying Peng, Ying Yang, Ruoyi Wang, Jianhua Wan, Jinhua Liu, Wenfang Han

Abstract read

In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Qin FengNational Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Muxin FengNational Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Ying PengNational Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Ying YangNational Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Ruoyi WangNational Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Jianhua WanJiangsu Yiyuantai Biotechnology Co., Ltd., Suqian 223800, China.

Jinhua LiuNational Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Wenfang HanNational Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Instant rice flour products are usually produced by hydrolyzing rice flour using α-amylase. As albumins and globulins are major allergenic proteins in rice flour, the effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour of three varieties (FHs including F1H, F2H and F3H) were studied. The removal of albumins and globulins changed the maltose and glucose content of FHs, promoted the rearrangement of starch molecules to different degrees of retrogradation in them, improved their starch digestibility without negatively affecting their reconstituability and sensory quality, and increased the digestive rate of F1H to 82.98 % and the slowly digestible starch content of F3H to 48.44 %. Thus, the removal of albumins and globulins is an effective approach to reduce the allergenicity and improve the quality of FHs, which provides a basis for developing high-quality instant rice flour products with lower allergenicity.

Indexed as

AlbuminAmylase hydrolysisGlobulinRice flourStarch digestibility

Identifiers

PMID40486060

DOI10.1016/j.fochx.2025.102549

PMCPMC12145678

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.