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Título: Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches
Autor: Villanueva Barrero, Marina
Lamo Santamaría, Beatriz de
Harasym, Joanna
Ronda Balbás, Felicidad
Año del Documento: 2018
Editorial: Elsevier
Descripción: Producción Científica
Documento Fuente: Carbohydrate Polymers, Diciembre 2018, vol. 201, p.374-381
Resumen: This study evaluated for first time the effect of Microwave (MW) radiation on systems based on potato and rice starches supplemented with 5% of calcium caseinate (CA) or soy protein isolate (SPI). The goal of this treatment was the physical modification of these starch-based systems to provide ingredients of new functionalities. The hydration and pasting properties as well as gel viscoelastic features were evaluated. Dynamic oscillatory rheological tests were used. The effect of MW treatment (MWT) depended on the starch botanical origin and was significantly affected by protein presence and type. MWT of starch + protein blends revealed the most notable changes when SPI was added. Adding it to rice starch decreased swelling power (-45%), altered viscometric profiles and reinforced gel structure with important increases in both viscoelastic moduli (+160%-G’ and +58%-G’’). In blends with potato starch, MWT increased water absorption capacity (+115%) and decreased water solubility index (-82%). MWT of protein-potato blends promoted gel stability, decreased their pasting profiles and resulted in enhanced viscoelastic moduli (+483-G’ and 243%-G’’). MWT combined with protein addition allows designing starch-based foods with tailored properties.
Palabras Clave: microwave
functional properties
gel rheology
potato starch
rice starch
ISSN: 0144-8617
Revisión por Pares: SI
Patrocinador: Ministerio de Economía y Competitividad - FEDER (AGL2015-63849-C2-2-R)
Junta de Castilla y León - FEDER (VA072P17)
Version del Editor:
Idioma: eng
Derechos: info:eu-repo/semantics/openAccess
Aparece en las colecciones:DEP42 - Artículos de revista

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