Gelation characteristics and morphology of corn starch/soy protein concentrate composites during heating

Li, Jeng-Yune; Yeh, An‐I; Fan, Kang-Lin

doi:10.1016/j.jfoodeng.2005.12.043

Cited by 108 publications

(74 citation statements)

References 22 publications

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“…We found that the enthalpy energy of proteins was very low, generally <1 J / g for all varieties. Recent study by Li et al (2007) revealed that soy protein isolate has no endothermic transition between 50 and 150°C. The energy enthalpy observed for protein isolates might be due to the presence of traces of starch.…”

Section: Thermal Analysismentioning

confidence: 99%

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

et al. 2014

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This work is part of a large study aimed to evaluate the potential of bambara groundnut (Vigna subterranea) flour as starting raw material for the preparation of a widely cherished legume-based food product known as koki. Towards this objective, the flours from two varieties of bambara groundnut along with their respective starch and protein isolates were analyzed for some physicochemical and microstructural properties. It was observed that bambara flour contained appreciable amount of proteins (24.0-25.5 g/ 100 g), carbohydrates (57.9-61.7 g/100 g), fiber (3.45-3.68 g/100 g) and ash (3.65-3.85 g/100 g) with marginal differences between both varieties. The properties of starch and proteins isolated from the flours were different from one variety to another. In particular the starch granules of the white variety were larger (size range 10-35 μm) and polygonal while those from the black variety were smaller (size range 6-15 μm) and spherical in shape. In addition, the peak of gelatinization temperature was higher for white variety (81.7°C) than for black variety (77.5°C). The gelatinization temperature and the enthalpy of gelatinization of starch in the flours were systematically lower than for the starch isolates, suggesting an interaction of starch with other components on the gelatinization process.

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Section: Thermal Analysismentioning

confidence: 99%

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

et al. 2014

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“…These profiles are influenced by several factors, such as the water content, the ratio of amylose:amylopectin, and the starch variety (Li, Yeh, & Fan, 2007). DSC is used to measure the degree of crystallinity in a given sample by recording the energy required to melt the crystals (Zeleznak & Hoseney, 1986).…”

Section: Bread Crumb Thermal Propertiesmentioning

confidence: 99%

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

Aziz

Bhat

et al. 2013

CyTA - Journal of Food

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“…In general, this effect is achieved through their ability to compete with water thus reducing the water activity of the system, and through starch-solutes interactions. Nevertheless, the degree of these effects depends on solute quality and quantity (Maaurf et al 2001;Li et al 2007). Soy proteins have a high water affinity, in soy flour, almost 60% of proteins are solubilized in water at pH 7 (Lamsal et al 2007).…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

Sciarini

Ribotta

León

et al. 2008

Food Bioprocess Technol

179

132

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Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products. However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage. The objectives of this study were to assess the effect of different flours and their mixtures on thermal and pasting properties of batters, and to study the quality parameters and staling rate of gluten-free breads. Starch gelatinization temperatures and enthalpies depended on batter composition. Soy flour addition had a higher effect on rice than on corn starch, indicating some differential interaction between starch and proteins. Inactive soy flour incorporation improved all bread quality parameters in both corn-and rice-based breads. Higher batter firmness of formulations with soy addition (extrusion force was doubled in rice/soy and rice/corn/soy batters with regard to rice and rice/corn batters) partially explained higher specific volume (rice breads: 1.98 cm 3 /g; rice/soy 90:10 2.51 cm 3 /g, corn/soy 90:10: 2.05 cm 3 /g, whereas corn/soy 80:20: 2.12 cm 3 /g), as these batters retained more air during proofing. The staling rate was decreased by soy flour incorporation on rice (staling rate of rice breads with 10% soy diminished 52%, and with 20% of soy addition, 77%, both regarding to 100% rice breads) and corn formulation (the staling rate of corn/soy 80:20 breads was 5.9% lower than corn/soy 90:10) because of the high waterholding capacity of soy proteins and the interactions established with amylopectin that could retard the retrogradation process. Breads made with rice, corn, and soy flours showed the best quality attributes: high volume, good crumb appearance, soft texture, and low staling rate.

show abstract

Gelation characteristics and morphology of corn starch/soy protein concentrate composites during heating

Cited by 108 publications

References 22 publications

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

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