Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/50451
Título
Evaluation of starch–protein interactions as a function of pH
Año del Documento
2019
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Forests, 2019, Vol. 8, Nº. 5, 10 pp.
Resumo
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.
Materias (normalizadas)
Proteínas
Almidón
Materias Unesco
3309 Tecnología de Los Alimentos
ISSN
1999-4907
Revisión por pares
SI
Version del Editor
Propietario de los Derechos
© MDPI
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
Aparece en las colecciones
Arquivos deste item
Tamaño:
756.4Kb
Formato:
Adobe PDF
![Attribution-By 4.0 Internacional](/themes/Mirage2//images/creativecommons/cc-generic.png)