Effect of ozone-induced aleurone-derived dietary fiber modification on the structure properties of aleurone-rice-gel.

This study aims to develop high-quality whole-grain rice products for diverse swallowing needs. Accordingly, the effects and mechanisms of aleurone-derived dietary fiber modification on the gel structure, starch crystal structure and rheological properties of aleurone-rice-gel (ARG) under varying ozone treatment times (0-120 min) were investigated. The results suggest that ozone enhances gel stability by strengthening hydrogen bonding and improving the solubility of dietary fiber. Specifically, ozone oxidation significantly increased both the soluble dietary fiber content (6.05 ± 0.12 g/100 g) and carboxyl group content (0.15 ± 0.02 /100GU) of aleurone after 90 min. Furthermore, the RVA, XRD and FTIR results revealed that modified aleurone increased the crystallinity, structural orderliness, and gelatinization peak viscosity of ARG starch, suggesting that ozone enhanced the integrity of the hydrogen-bonding network in ARG. Further analysis of SAOS and LAOS showed that G', G″ and I3/I1 values of ARG increased after ozone treatment, indicating greater resistance to deformation, thus meeting the requirements of patients with mild dysphagia. Consequently, these findings provide scientific justification for enhancing the gel stability of whole-grain rice, offering novel approaches for developing easy-to-swallow foods.