Properties of rice cooked with commercial water-soluble soybean polysaccharides extracted under weakly acidic conditions from soybean cotyledons

It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the i...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2003-04, Vol.67 (4), p.677-683
Main Authors: Furuta, H. (Fuji Oil Co. Ltd., Izumisano, Osaka (Japan)), Nakamura, A, Ashida, H, Asano, H, Maeda, H, Mori, T
Format: Article
Language:English
Subjects:
Adhesiveness
Biological and medical sciences
cooked rice
COOKING
Cotyledon - chemistry
COTYLEDONS
EXTRACTS
Fundamental and applied biological sciences. Psychology
gelatinization
Glycine max - chemistry
Hydrogen-Ion Concentration
JELLIFICATION
Oryza
POLYSACCHARIDES
Polysaccharides - chemistry
Polysaccharides - isolation & purification
RICE
SOYBEANS
STARCH
VISCOSITY
water-soluble soybean polysaccharide
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Summary:It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatinizing behavior of rice starch by using a Rapid-Visco-Analyzer. The addition of SSPS reduced the viscosity of the gelatinized starch. This lower final viscosity of the rice starch was more distinct from than that of potato starch. These results imply that the properties of SSPS in forming a non-sticky condition might result from a decrease in the viscosity of the gelatinized starch.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.67.677