DisplayTitle

Albumin Significantly Affects Pasting and Textural Characteristics of Rice Flour

¹School of Wine and Food Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. ²EH Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. ³School of Chemical Engineering, the University of New South Wales, Sydney, NSW 2052, Australia. ⁴Corresponding author. Phone: 61 2 9385 4304. Fax: 612 9385 5966. E-mail: jian.zhao@unsw.edu.au

The influence of albumin on the pasting and rheological properties of rice flour was investigated. Albumin was removed from the flour of three rice cultivars (Amaroo, Opus, and Langi) by water extraction and the pasting profile of the albumin-depleted flour was analyzed using the Rapid ViscoAnalyser (RVA). Removal of albumin resulted in a significant (P < 0.5) decline in all the pasting parameters measured. When the extracted albumin was added to pure rice starch, exactly opposite trends occurred. The concentration of albumin in rice starch had a positive linear relationship with all pasting parameters measured. When the gels formed after RVA analyses were analyzed using the TA-TX2 texture analyzer, the concentration of albumin had a positive linear relationship with hardness, but a near linear negative relationship with adhesiveness. The presence of albumin in rice starch slowed the uptake of water by starch in the initial stages of cooking, but the water uptake accelerated in later stages, and the final water absorption was higher in the samples containing albumin than in pure starch. The water-soluble nature of albumin suggests that protein-water-starch interactions could be responsible for its effect on the physical properties of rice.