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• W2097633037 abstract "Abstract BACKGROUND The potential of the protein–polyphenol interaction was applied to crosslinking reinforced protein networks in gluten‐free rice noodles. Specifically, inter‐component interaction between soy protein isolate and extract of Acanthopanax sessiliflorus fruit (ogaja) was examined with a view to improving its quality. RESULTS In a components‐interacting model system, a mixture of soy protein isolate ( SPI ) and ogaja extract ( OE ) induced a drastic increase in absorbance at 660 nm by haze formation, while the major anthocyanin of ogaja, cyanidin‐3‐ O ‐sambubioside, sparsely interacted with SPI or gelatin. Individual or combined treatment of SPI and OE on rice dough decreased all the viscosity parameters in rapid visco analysis. However, SPI‐OE treatment significantly increased all the texture parameters of rice dough derived from Mixolab ® analysis ( P < 0.05). Incorporation of SPI in rice dough significantly reduced endothermic Δ H , and SPI–OE treatment further decreased this value. SPI–OE interaction significantly increased the tensile properties of cooked noodle and decreased 53.7% of cooking loss compared to the untreated rice noodle. CONCLUSION SPI–OE treatment caused a considerable reinforcement of the network as shown by reducing cooking loss and suggested the potential for utilizing protein–polyphenol interaction for gluten‐free rice noodle production. © 2015 Society of Chemical Industry" @default.
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• W2097633037 date "2015-04-22" @default.
• W2097633037 modified "2023-10-06" @default.
• W2097633037 title "Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of<i>Acanthopanax sessiliflorus</i>" @default.
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• W2097633037 doi "https://doi.org/10.1002/jsfa.7193" @default.
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