Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch

Abstract

It is necessary to understand the interaction phenomena between proteins and polysaccharides for the development of starch-based products with better physical and sensory properties. A simplified model system was chosen to study the influence of soy protein on physical and rheological properties of wheat starch and the possible interactions between them. Thermal and pasting behaviors of the slurries and texture properties, water retention capacity and ultra structure of soy protein-wheat starch gels were analyzed. While soy protein isolate increased the viscosity of starch suspension during and after heating, gels with soy protein presented a weaker structure than wheat starch gels. Results suggested association between leached out material and swollen granule surface of starch with soy protein. Scanning electron microscopy reflected these changes in the gel ultrastructure.

Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)

“…It is also known that the addition of protein to starch rich system may lead to phase segregation during drying [13]. Particularly soybean protein added to common starch rich food may affect the textural properties of the food and a weakening of the starch gel as a consequence of presence of proteins have been observed [14]. However, the effect on microstructure and texture of granulated garri by soy protein fortification has not yet been studied in detail.…”

Compositional, Functional and Pasting Properties of Composite Flour Fortified with Button Mushroom (<i>Agaricus bisporus</i>) Powder and Inulin

“…There is a significant positive correlation between syneresis property and amylose content. Ribotta et al [38] pointed out that the protein-retained water could be easily separated compared to the starch-retained water during cold storage period. The presence of hydrocolloids or sugars in starch gel could bind with water molecules and reduced the syneresis [39].…”

Influence of temperature, pH, and ionic strength on the rheological properties of oviductus ranae hydrogels

“…The G', G″ and tan δ values for hydrogels were also dependent on pH ( Figure 5). And there have been some reports on the viscoelastic properties of protein- polysaccharide systems (Miquelim et al, 2010;Tadpitchayangkoon et al, 2010;Romero et al, 2009;Ribotta et al, 2007;Bazinet et al, 2004;Mohamed and Xu, 2003;Gaaloul et al, 2009). From Figure 5, it can be seen that G' and G″ display the similar changing tendency as with pH change.…”

“…Many proteins/polysaccharides are hydrocolloids and considerable interest has been devoted to the study of polysaccharide-protein mixtures. The structural functions of these biopolymers are greatly affected by their interactions with each other and with other components in food systems (Girard et al, 2002;Andrade et al, 2010;Kerry et al, 1999;van den Berg et al, 2008;Turgeon et al, 2003;Agbenorhevi and Kontogiorgos, 2010;Ribotta et al, 2007;Mohamed and Xu, 2003;Gaaloul et al, 2009). Because of their ability to modify the rheological and functional properties of food systems, they can be used in the food industry for changing texture such as gel formation, water retention, emulsification and aroma retention.…”