Effects of soy protein isolate on pasting and gelling properties of corn and wheat starches

Majzoobi, M, Alishahi, A and Farahnaky, A 2018, 'Effects of soy protein isolate on pasting and gelling properties of corn and wheat starches', Journal of Agricultural Science and Technology, vol. 20, no. 7, pp. 1395-1406.


Document type: Journal Article
Collection: Journal Articles

Title Effects of soy protein isolate on pasting and gelling properties of corn and wheat starches
Author(s) Majzoobi, M
Alishahi, A
Farahnaky, A
Year 2018
Journal name Journal of Agricultural Science and Technology
Volume number 20
Issue number 7
Start page 1395
End page 1406
Total pages 12
Publisher University of Tarbiat Modarres * Faculty of Agriculture
Abstract Starch and Soy Protein Isolate (SPI) have numerous applications in food products mostly as gelling and texturizing agents. The main purpose of this research was to investigate the pasting and gelling properties of the mixtures of starch and various levels of SPI (0, 5, 10, 15, 20 and 25%). To determine the effects of starch sources on the results, wheat and corn starches were tested in this study. It was found that with increasing the quantity of SPI, the viscosities obtained from Rapid Visco Analyser (RVA) including final, holding, and setback decreased while pasting temperature remained unchanged. Increasing the SPI concentrations enhanced the peak viscosity of the wheat starch-SPI samples, while it had opposite effects on corn starch-SPI samples. The colour of both starch-SPI gels became darker and more yellowish with increasing the SPI concentration. Although gel hardness increased during storage for 1 and 3 days at 4˚C, the addition of SPI reduced the hardness of the gels. The residual modulus of the Maxwell model from stress relaxation data showed that gels became softer and less elastic with increasing the SPI concentration. The corn starch-SPI gels exhibited darker color, higher firmness, cohesiveness, springiness, gumminess and chewiness compared to the wheat starch-SPI gels. The results may be useful to obtain the desired quality in food products containing starch and SPI.
Subject Food Processing
Keyword(s) Carbohydrate
Cereal starch
Starch-protein gel
Starch-protein mixture
Copyright notice © 2018, Tarbiat Modares University
ISSN 1680-7073
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 0 times in Thomson Reuters Web of Science Article
Scopus Citation Count Cited 0 times in Scopus Article
Access Statistics: 5 Abstract Views  -  Detailed Statistics
Created: Mon, 29 Apr 2019, 13:04:00 EST by Catalyst Administrator
© 2014 RMIT Research Repository • Powered by Fez SoftwareContact us