Macromolecules will leach from the inside of rice analogues (RA) to the external environment and form escaping substances (ES) when boiling in water for a long time. Some escaped substances adhere to the surface of cooked rice analogues (CRA) to form an adhesive layer (AL), which has an important impact on the cooking quality of RA. In this study, hydrocolloids and emulsifier were added and formed RA. Physicochemical, structural, and textural properties of ES, AL, and CRA samples were analyzed to study the effect of hydrocolloids on cooking quality of RA. The results showed that SA inhibited the leach of molecules, reduced MW of AL, decreased starch content of ES and AL, decreased shear viscosity of RA, and enhanced hydrogen bonding interactions. Ca²⁺ increased the dry matter content of CRA and AL, enhanced hydrogen bonding interactions of ES and CRA, and decreased MW of ES. Textural property results showed that the gelatinous properties of RA were enhanced after SA was added. The Ca²⁺ in the solution increased the adhesiveness of RA, while decreasing their elasticity. This study explained how hydrocolloids affect the texture properties of RA at a molecular level.

中文翻译：

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水稻类似物中聚合物的动态变化及其对质构品质的影响

大分子从大米类似物（RA）的内部浸出至外部环境，并在水中长时间沸腾时会形成逃逸物质（ES）。一些逸出的物质粘附在煮熟的大米类似物（CRA）的表面上形成粘附层（AL），这对RA的烹饪质量具有重要影响。在这项研究中，添加了水胶体和乳化剂并形成了RA。分析了ES，AL和CRA样品的理化，结构和质地特性，以研究水胶体对RA烹饪质量的影响。结果表明，SA抑制了分子​​的浸出，降低了AL的MW，降低了ES和AL的淀粉含量，降低了RA的剪切粘度，并增强了氢键相互作用。钙²⁺增加了CRA和AL的干物质含量，增强了ES和CRA的氢键相互作用，并降低了ES的MW。织构性质结果表明，加入SA后RA的胶凝性质得到增强。溶液中的Ca ²⁺增加了RA的粘附性，同时降低了其弹性。这项研究解释了水胶体如何在分子水平上影响RA的质地。