RT info:eu-repo/semantics/article
T1 Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels
A1 Villanueva Barrero, Marina
A1 Ronda Balbás, María Felicidad
A1 Moschakis, Thomas
A1 Lazaridou, Athina
A1 Biliaderis, Costas G.
K1 Acidification
K1 Confocal scanning laser microscopy
K1 Non-gluten proteins
K1 Rheological properties of starch gels
K1 Starch
K1 Thermal properties
AB The impact of acidification and non-gluten protein fortification (egg-albumin and soy-protein isolate) on thermal transitions of rice, potato and tapioca starches as well as the viscoelastic properties of their gels prepared at two casting temperatures, 90ºC and 120ºC, was investigated. The thermal and rheological behaviour of starches depended on their botanical origin and were significantly influenced by the presence and type of protein added as well as by the pH of the aqueous dispersion. Acidification to pH 4.5 increased the gelatinization temperature of rice starch in the presence of albumin or soy proteins, while reduced it in the case of tapioca starch, regardless of the presence of proteins. Acidification of rice starch dispersions decreased significantly the apparent gelatinization enthalpy; this effect was even greater in the presence of proteins. The addition of proteins brought about a structuring effect on tapioca gels leading to higher viscoelastic moduli and lower tan δ values. In general, acidification led to weaker gel structures, with more pronounced effect for potato starch, most likely related to its higher phosphate content (charge screening). Much weaker gels were obtained at 120ºC compared to those processed at lower temperatures; however, protein incorporation reinforced gel structure, an effect that was not observed in gels formed at 90º, as also revealed by microstructure analysis using confocal scanning laser microscopy. In conclusion, protein addition and pH adjustments of aqueous starch dispersions can provide an effective means to modulate the functional and textural properties of gel-like starch-based gluten-free formulations.
PB Elsevier
SN 0268-005X
YR 2018
FD 2018
LK http://uvadoc.uva.es/handle/10324/28960
UL http://uvadoc.uva.es/handle/10324/28960
LA eng
NO Food Hydrocolloids, 2018, n.79, p.20-29
NO Producción Científica
DS UVaDOC
RD 22-dic-2024