Preparation and Characterization of Composites of Hydroxypropyl Tapioca Starch and Zein

Liu, Jie; Lai, Rui; Wang, Xiangli; Wang, Haiyang; Liu, Yawei

doi:10.1002/star.201900204

Cited by 9 publications

(9 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Because the amylose content of the system plays an important role in hardness determination, and the reduction in amylose content causes lower firmness and weakens the gel structure [ 19 , 32 ]. In addition, Liu et al [ 33 ] reported that the gel firmness is primarily influenced by leached amylose rearrangement rather than amylopectin retrogradation. In the present study, the starch content of the system was constant, but the gel hardness decreased after the MBPI addition.…”

Section: Resultsmentioning

confidence: 99%

Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch

2022

View full text Add to dashboard Cite

It is critical to understand the starch–protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G’) and loss modulus (G”) and an increase in the loss factor (tan δ), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4°, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch

2022

View full text Add to dashboard Cite

show abstract

“…In a previous study, a composite was prepared consisting of hydroxypropyl tapioca starch and zein. The results showed that an increased zein level or reaction time caused the starch granules to adhere to or be wrapped by the zein and were even embedded in the zein matrix [ 29 ]. Leroy et al observed the dispersion of large starch aggregates into a continuous zein matrix at a zein content level exceeding 50% [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

“…Luo et al reported that microwave treatment did not alter the sizes and shapes of the granules in normal maize, waxy maize, and amylomaize V starches [ 32 ], while those of the composite increased significantly ( p < 0.05), which was consistent with the scanning electron micrographs. The encapsulation of the protein around starch granules causes agglomeration, increasing their average particle sizes [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Hydrothermal and Microwave Dual Treatment and Zein on the Enzymolysis of High Amylose Corn Starch

Liu

Yang

Yuan

et al. 2022

Gels

Self Cite

View full text Add to dashboard Cite

Resistant starch (RS) type 2-high-amylose corn starch (HACS) was subjected to simultaneous hydrothermal (25% moisture content, 90 °C for 12 h) and microwave (35% moisture content, 40 W/g microwaving for 4 min) treatment and zein (at a zein to treated starch ratio of 1:5, 50 °C for 1 h) to improve its resistance to enzymolysis. Scanning electron microscopy (SEM) highlighted the aggregation and adhesion of the composite. The average particle size of the composite (27.65 μm) was exceeded that of both the HACS (12.52 μm) and the hydrothermal and microwave treated HACS (hydro-micro-HACS) (12.68 μm). The X-ray diffraction results revealed that the hydro-micro-HACS and composite remained B-type, while their crystallinity significantly decreased to 16.98% and 12.11%, respectively. The viscosity of the hydro-micro-HACS and composite at 50 °C was 25.41% and 35.36% lower than that of HACS. The differential scanning calorimetry (DSC) results demonstrated that the composite displayed a new endothermic peak at 95.79 °C, while the weight loss rate and decomposition temperature were 7.61% and 2.39% lower than HACS, respectively. The RS content in HACS, the hydro-micro-HACS, and composite was 47.12%, 57.28%, and 62.74%, respectively. In conclusion, hydrothermal and microwave treatment combined with zein provide an efficient physical strategy to enhance the RS type 2-HACS.

show abstract

“…The foregoing topics on a polysaccharide–protein interaction also apply to the combination of starch and vegetable protein. There are several works dealing with functional properties of starch systems containing pea protein, [ 12 ] lentil protein, [ 13–15 ] soy protein, [ 2,16–19 ] corn protein (zein), [ 20 ] or potato protein. [ 11 ] It was evidenced that these protein mixtures provided distinctive functionality depending on the nature of the polymers, their concentrations, and processing conditions (for example pH).…”

Section: Introductionmentioning

confidence: 99%

Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents

2021

View full text Add to dashboard Cite

The aim of this study is to evaluate the effect of potato protein (PP) on thermal and rheological characteristics of maize starches with different amylose contents. Samples are prepared by substituting 0, 1, 2, or 3 parts by weight of PP for 10 parts by weight of high amylose (HA), common (CM), or waxy (WM) maize starch. The PP has a different influence on the gelatinization characteristics of starch. Gelatinization enthalpy of the CM and WM starches increases from 12.08 to 21.76 J g–1 and from 16.95 to 25.62 J g–1, respectively, when the highest amount of the PP is used. Pasting temperature of the HA and CM starches decrease by 0.3–1.56 °C and 0.43–3.60 °C, respectively, while that of WM starch remains unchanged. The HA starch–PP pastes show higher final viscosity (736 × 10–3–2123 × 10–3 Pa s) than the starch‐only paste (580 × 10–3 Pa s). The starch‐protein pastes exhibit a shear‐thinning flow and a phenomenon of thixotropy. Substitution of the part of the HA or CM starch with the PP result in weakened viscoelastic structures of the produced gels, while the WM starch gel structure is strengthened. Results of the study may be useful in designing maize starch‐based foods supplemented with potato protein.

show abstract

Preparation and Characterization of Composites of Hydroxypropyl Tapioca Starch and Zein

Cited by 9 publications

References 30 publications

Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch

Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch

Effects of Hydrothermal and Microwave Dual Treatment and Zein on the Enzymolysis of High Amylose Corn Starch

Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents

Contact Info

Product

Resources

About