title: Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus.
abstract: BACKGROUND
  The potential of the protein-polyphenol interaction was applied to crosslinking reinforced protein networks in gluten-free rice noodles. Specifically, inter-component interaction between soy protein isolate and extract of Acanthopanax sessiliflorus fruit (ogaja) was examined with a view to improving its quality.
  
  
  RESULTS
  In a components-interacting model system, a mixture of soy protein isolate (SPI) and ogaja extract (OE) induced a drastic increase in absorbance at 660 nm by haze formation, while the major anthocyanin of ogaja, cyanidin-3-O-sambubioside, sparsely interacted with SPI or gelatin. Individual or combined treatment of SPI and OE on rice dough decreased all the viscosity parameters in rapid visco analysis. However, SPI-OE treatment significantly increased all the texture parameters of rice dough derived from Mixolab(®) analysis (P < 0.05). Incorporation of SPI in rice dough significantly reduced endothermic ΔH, and SPI-OE treatment further decreased this value. SPI-OE interaction significantly increased the tensile properties of cooked noodle and decreased 53.7% of cooking loss compared to the untreated rice noodle.
  
  
  CONCLUSIONS
  SPI-OE treatment caused a considerable reinforcement of the network as shown by reducing cooking loss and suggested the potential for utilizing protein-polyphenol interaction for gluten-free rice noodle production.
authors.affiliation: Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea.
authors.forename: Da-Som
authors.initials: DS
authors.lastname: Lee
authors.affiliation: Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea.
authors.forename: Yang
authors.initials: Y
authors.lastname: Kim
authors.affiliation: Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea.
authors.forename: Youngwoon
authors.initials: Y
authors.lastname: Song
authors.affiliation: Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea.
authors.forename: Ji-Hye
authors.initials: JH
authors.lastname: Lee
authors.affiliation: Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea.
authors.forename: Suyong
authors.initials: S
authors.lastname: Lee
authors.affiliation: Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea.
authors.forename: Sang-Ho
authors.initials: SH
authors.lastname: Yoo
mesh_terms: D003296:Cooking; D055050:Diet, Gluten-Free; D028001:Eleutherococcus; D063427:Food Quality; D006801:Humans; D010936:Plant Extracts; D059808:Polyphenols / Q000737:chemistry; D030262:Soybean Proteins / Q000737:chemistry
chemical_list: D010936:Plant Extracts; D059808:Polyphenols; D030262:Soybean Proteins
keywords: gluten-free; haze; protein-polyphenol interaction; rice noodle; soy protein isolate