The effects of soy protein isolate (SPI), whey protein concentrate (WPC), and marine fish collagen (MFC) on the dynamic rheological properties of rice batter and the quality of fermented rice cakes (FRCs) during 3 days of storage at 20°C were determined. The rice batters with SPI, WPC, and MFC had higher phase shift tangent values than the control, but still exhibited strong elastic and weak viscous gel behaviors. The addition of MFC increased the porosity and specific volume, enhanced the surface color brightness, and significantly decreased the crumb firming rate, improved the sensory quality, and retarded amylopectin retrogradation. Slightly higher moisture contents were observed for FRCs supplemented with proteins. The control was harder than FRCs enriched with 1%SPI and 2%MFC. The estimated shelf lives of FRCs made with 1% SPI and 2% MFC were higher than the control. The type and amount of various proteins dominated the quality of enriched FRCs.

中文翻译：

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不同蛋白质对面糊流变特性和发酵米糕特性的影响

大豆分离蛋白（SPI），乳清蛋白浓缩物（WPC）和海水鱼类胶原蛋白（MFC）在20°C储存3天后对面糊动态流变特性和发酵年糕（FRC）品质的影响C确定。含有SPI，WPC和MFC的面糊的相移切线值高于对照组，但仍表现出强弹性和弱粘性凝胶行为。MFC的添加增加了孔隙率和比容，增强了表面颜色的亮度，并显着降低了面包屑的固化速度，改善了感官质量，并延缓了支链淀粉的回生。补充了蛋白质的FRC的水分含量略高。对照比富含1％SPI和2％MFC的FRC困难。用1％的SPI和2％的MFC制成的FRC的估计保质期高于对照组。各种蛋白质的类型和数量主导着富集的FRC的质量。