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Evaluation of Starch–Protein Interactions as a Function of pH
Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting proper...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560411/ https://www.ncbi.nlm.nih.gov/pubmed/31067817 http://dx.doi.org/10.3390/foods8050155 |
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author | Bravo-Núñez, Ángela Garzón, Raquel Rosell, Cristina M. Gómez, Manuel |
author_facet | Bravo-Núñez, Ángela Garzón, Raquel Rosell, Cristina M. Gómez, Manuel |
author_sort | Bravo-Núñez, Ángela |
collection | PubMed |
description | Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting properties, gel microstructure, and texture of corn starchy gels made with four different proteins (pea, rice, egg albumin, and whey) at a ratio of 1:1 starch/protein and a solid content of 12.28%. The water binding capacity of the starch–protein mixtures was positively influenced by low solubility of the protein used. Acidic pH decreased the apparent peak viscosity of both starch and starch–protein mixtures, with the exception of starch–albumin blends, which increased it. The gels’ microstructure showed that the uniformity of the protein-enriched gels was dependent on protein type and pH, leading to diverse hardness. In general, the starchy gels containing animal proteins (albumin and whey) were more affected by pH than those obtained with vegetal proteins (pea and rice). Therefore, processing pH might be an advisable method to modify the functionality of starch–protein gels. |
format | Online Article Text |
id | pubmed-6560411 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-65604112019-06-17 Evaluation of Starch–Protein Interactions as a Function of pH Bravo-Núñez, Ángela Garzón, Raquel Rosell, Cristina M. Gómez, Manuel Foods Article Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting properties, gel microstructure, and texture of corn starchy gels made with four different proteins (pea, rice, egg albumin, and whey) at a ratio of 1:1 starch/protein and a solid content of 12.28%. The water binding capacity of the starch–protein mixtures was positively influenced by low solubility of the protein used. Acidic pH decreased the apparent peak viscosity of both starch and starch–protein mixtures, with the exception of starch–albumin blends, which increased it. The gels’ microstructure showed that the uniformity of the protein-enriched gels was dependent on protein type and pH, leading to diverse hardness. In general, the starchy gels containing animal proteins (albumin and whey) were more affected by pH than those obtained with vegetal proteins (pea and rice). Therefore, processing pH might be an advisable method to modify the functionality of starch–protein gels. MDPI 2019-05-07 /pmc/articles/PMC6560411/ /pubmed/31067817 http://dx.doi.org/10.3390/foods8050155 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bravo-Núñez, Ángela Garzón, Raquel Rosell, Cristina M. Gómez, Manuel Evaluation of Starch–Protein Interactions as a Function of pH |
title | Evaluation of Starch–Protein Interactions as a Function of pH |
title_full | Evaluation of Starch–Protein Interactions as a Function of pH |
title_fullStr | Evaluation of Starch–Protein Interactions as a Function of pH |
title_full_unstemmed | Evaluation of Starch–Protein Interactions as a Function of pH |
title_short | Evaluation of Starch–Protein Interactions as a Function of pH |
title_sort | evaluation of starch–protein interactions as a function of ph |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560411/ https://www.ncbi.nlm.nih.gov/pubmed/31067817 http://dx.doi.org/10.3390/foods8050155 |
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