Pre-gelatinization phenomenon and protein structural changes in rice quality modification by superheated steam treatment

This study aimed to investigate the effects of superheated steam treatment (SST) on the physicochemical properties, cooking characteristics, and protein structure of rice. According to the results, SST significantly increased the degree of gelatinization, decreased all pasting viscosities and gelatinization enthalpy of rice. Additionally, SST increased the hardness and viscosity of the rice samples. The taste value of SST rice at 155 °C for 10 s increased from 78.5 to 84. Furthermore, SST led to a reduction in the extraction rate of rice proteins, and their secondary structure became ordered. This study also studied the aggregation behavior of rice proteins. These results provide a new perspective on the effects of SST on rice quality modification, especially on pasting characteristics and taste quality, which will contribute to the promotion of SST as a sterilization and modification method in the fresh instant rice industry.