This study investigated the physicochemical properties of protein-fortified rice flour by mixing rice flour (RF) with untreated and fermented plant proteins. Fermented faba bean protein concentrate (FMFP) and chickpea flour (FMCF) were prepared by solid-state fermentation of faba bean protein concentrate (UTFP) and chickpea flour (UTCF) using Bacillus subtilis. FMFP and FMCF exhibited higher crude protein, reducing sugar and starch contents more than their counterparts. The increased rate of essential and branched-chain amino acids in FMFP and FMCF exceeded that of crude protein. Adding plant proteins to RF decreased swelling power (SP) and increased solubility in RF-UTFP and RF-FMFP mixtures, while SP and solubility increased in RF-UTCF and RF-FMCF mixtures. All RF-plant protein mixtures showed higher gelatinization temperature and lower gelatinization enthalpy than RF. Thermal gelation was found in all RF-plant protein mixtures, but the RF-FMCF mixture may form weak and unstable gel structures. The increase in pasting viscosity was minimal for the RF-UTFP and RF-FMFP mixtures but more pronounced for the RF-UTCF and RF-FMCF mixtures. Overall, FMFP may be a potential protein source to supplement the protein deficiency in RF with minimal changes in RF-based foods’ rheological and textural properties.

서 론
재료 및 방법
    재료
    고초균 배양액 제조
    발효식물단백 제조
    쌀가루와 식물단백 혼합물 제조
    화학적 조성
    팽윤력과 용해도
    시차주사열량계(differential scanning calorimetry, DSC)
    동적 점탄 특성
    신속점도분석기
    통계처리
결과 및 고찰
    원료의 화학적 조성
    고초균 고상발효에 따른 발효식물단백
    아미노산 조성
    팽윤력
    용해도
    호화특성
    온도에 따른 식물단백의 유변학적 특성
    페이스팅 점도 특성
요 약
감사의 글
References
Author Information

• 박수원(경기대학교 일반대학원 식품생물공학과) | Su-Won Park (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Korea)
• 이정애(경기대학교 일반대학원 식품생물공학과) | Jungae Lee (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Korea)
• 김현석(경기대학교 일반대학원 식품생물공학과, 경기대학교 바이오융합학부 식품생물공학전공) | Hyun-Seok Kim (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Korea, Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Korea) Corresponding author