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

• 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
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.67.677

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.