Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis

Lian, Xijun; Zhu, Wei; Yan, Wen; Li, Lin; Zhao, Xiaoshuang

doi:10.1016/j.ijbiomac.2013.03.071

Cited by 64 publications

(39 citation statements)

References 26 publications

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“…The retarding retrogradation mechanism is that 11S globulin might react with the reducing end of maize starch, forming hydrogen bonds between polypeptide and glycoside that inhibit reassociation of starch molecules during storage. This point of view is confirmed by Lian et al (2013).…”

Section: Resultssupporting

confidence: 65%

“…Soybean protein isolate could increase onset and peak temperature of corn starch/soybean protein isolate mixtures (Li et al 2014) as well as increase the viscosity of starch suspension and weaken the structure of starch gel (Ribotta et al 2007). Soy protein hydrolysate retards maize starch retrogradation (Lian et al 2013), and soy protein changes the functional properties of cassava/soy protein concentrate blends (Chinma et al 2013). Moreover, the interactions among starch and protein can affect starch retrogradation and functional properties of starch/soy protein mixtures.…”

mentioning

confidence: 99%

“…Moreover, the interactions among starch and protein can affect starch retrogradation and functional properties of starch/soy protein mixtures. Soy protein hydrolysate retards maize starch retrogradation (Lian et al 2013), and soy protein changes the functional properties of cassava/soy protein concentrate blends (Chinma et al 2013). Interactions influenced starch and protein gel or complex formation (Li and Yeh 2003;Zhang and Hamaker 2003;Shah et al 2011).…”

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confidence: 99%

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Relationships Between Soybean 11S Globulin Content and Thermal and Retrogradation Properties of Nonwaxy Maize Starch

Liu

et al. 2015

Cereal Chem

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Cereal Chem. 93(1):86-89In the present study, the relationships of soybean 11S globulin content, thermal properties, and retrogradation properties of nonwaxy maize starch in starch-globulin mixtures were investigated by differential scanning calorimetry. The onset and peak temperatures of maize starch were positively related to soybean 11S globulin content, whereas the thermal enthalpy was negatively related to it. However, the onset temperature, peak temperature, and thermal enthalpy of soybean 11S globulin were negatively related to maize starch content of mixtures. On the other hand, the onset and peak temperatures of retrograded maize starch were positively related to soybean 11S globulin content, whereas the retrogradation enthalpy was negatively related to it during storage. Therefore, adding soybean 11S globulin was an effective method to control maize starch gelatinization and retrogradation properties, which will be helpful for the food industry to produce high-quality products based on starch and soybean protein. † Corresponding

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Section: Resultssupporting

confidence: 65%

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confidence: 99%

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confidence: 99%

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Relationships Between Soybean 11S Globulin Content and Thermal and Retrogradation Properties of Nonwaxy Maize Starch

Liu

et al. 2015

Cereal Chem

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“…Our conclusion can be confirmed by the results of Lian et al . () that some polypeptides can retard starch retrogradation in maize.…”

Section: Resultsmentioning

confidence: 96%

“…Moreover, addition of soy protein hydrolysate retarded maize starch retrogradation to a certain extent (Lian et al . ), and addition of SPIs increased the onset and peak temperatures of corn starch/SPI mixture (Li et al . ).…”

Section: Introductionmentioning

confidence: 99%

Impact of Soybean Proteins Addition on Thermal and Retrogradation Properties of Nonwaxy Corn Starch

Jiang

Kopparapu

2014

Journal of Food Processing and Preservation

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In the present research, the impacts of soybean 7S and 11S globulins and soybean protein isolate (SPI) on thermal behavior and retrogradation properties of nonwaxy corn starch were evaluated by a differential scanning calorimetry. Addition of soybean 7S and 11S globulins increased the onset, peak temperatures and thermal enthalpy of corn starch. Addition of soybean 7S globulin retarded starch retrogradation and decreased retrogradation enthalpy of corn starch gel, whereas addition of soybean 11S globulin promoted starch retrogradation and increased the retrogradation enthalpy values of corn starch gel during storage. On the other hand, SPI had little effects on thermal behavior and retrogradation properties of corn starch. Therefore, addition of soybean 7S and 11S globulins to starch system is a good method to improve or retard starch retrogradation; it is very useful in food industry for production of high-quality starch-based products. PRACTICAL APPLICATIONSStarch and proteins are the two major food components in starch-based food products, and their interactions are very important for the quality of foods. In the present work, the impacts of soybean 7S and 11S globulins and soybean protein isolate on the thermal and retrogradation properties of nonwaxy corn starch were studied. Addition of soybean globulins (7S and 11S) can increase the onset, peak temperatures and thermal enthalpy of corn starch. Soybean 7S globulin can retard starch retrogradation, but soybean 11S globulin promoted starch retrogradation of corn starch gel during storage. The method of controlling addition of soybean proteins is potentially very useful for production of high-quality starch-based products in food industry. Recently, some researchers have focused on the influence of processing on the properties of starch-protein mixtures or blends. Extrusion process can affect the physicochemical and textural properties of starch-protein mixtures (Matthey

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Preparation and Characterization of Composites of Hydroxypropyl Tapioca Starch and Zein

et al. 2019

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Hydroxypropyl tapioca starch and zein composites are prepared and the properties of composites are investigated. Starch granules can readily aggregate in the presence of zein to form large granules more than 30 µm. The total preparation concentration of zein and starch of 45% can be critical, as inferred from the relation between the zein content and the particle size of the composite. An increase of zein content or reaction time allows the starch granules to be adhered with zein, wrapped by zein, or even be embedded in the zein matrix. The characteristic peaks of zein shifting to the lower wavenumber and that of hydrogen bonds moving to higher wavenumbers in the Fourier transform infrared spectroscopy indicate the interaction between zein and starch. Zein reduces the viscosity, increases gelatinization temperature, and decreases gelatinization enthalpy of the composites compared with that of starch. This insight may be helpful in designing and preparing composites of zein and starch with promising properties.

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Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis

Cited by 64 publications

References 26 publications

Relationships Between Soybean 11S Globulin Content and Thermal and Retrogradation Properties of Nonwaxy Maize Starch

Relationships Between Soybean 11S Globulin Content and Thermal and Retrogradation Properties of Nonwaxy Maize Starch

Impact of Soybean Proteins Addition on Thermal and Retrogradation Properties of Nonwaxy Corn Starch

Preparation and Characterization of Composites of Hydroxypropyl Tapioca Starch and Zein

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