RT info:eu-repo/semantics/article T1 Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches A1 Villanueva Barrero, Marina A1 Lamo Santamaría, Beatriz de A1 Harasym, Joanna A1 Ronda Balbás, María Felicidad K1 microwave K1 functional properties K1 Gel rheology K1 Potato starch K1 Rice starch AB 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. PB Elsevier SN 0144-8617 YR 2018 FD 2018 LK http://uvadoc.uva.es/handle/10324/32600 UL http://uvadoc.uva.es/handle/10324/32600 LA eng NO Carbohydrate Polymers, Diciembre 2018, vol. 201, p.374-381 NO Producción Científica DS UVaDOC RD 28-mar-2024