Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel

Chen, Da; Fang, Fang; Federici, Enrico; Campanella, Osvaldo H.; Jones, Owen G.

doi:10.1016/j.carbpol.2020.116247

Cited by 63 publications

(16 citation statements)

References 34 publications

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“…Whey protein isolate fibrils were prepared as described in a previous study (38) with minor modifications. Briefly, the WPI solution (2.5%, w/v) was acidified to pH 2 with 6 M HCl, and then heated and stirred (∼100 rpm) in an oil bath at 80 • C for 12 h. The solution was then cooled in an ice-water bath, adjusted to pH 3.5 or 7 with 1 N or 3 N NaOH, and freeze-dried for further use.…”

Section: Preparation Of Whey Protein Fibrilmentioning

confidence: 99%

“…Additionally, whey protein fibrils show ideal surface properties (35,36) for reducing the surface tension of air bubbles to act as foam stabilizers (37). It was shown previously that whey protein fibril at low pH could interact with potato starch and increase the elasticity of a potato starch gel (38). The physicochemical properties of whey protein fibril make it a promising replacement of gluten, which forms a viscoelastic matrix able to stabilize gas bubbles and embed starch granules.…”

Section: Introductionmentioning

confidence: 99%

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The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough

et al. 2022

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The increasing awareness of the celiac disease, an autoimmune disorder caused by the consumption of products containing gluten, has led to a growing interest in the development of gluten-free bakery products. In this study, whey protein fibrils (WPFs) were incorporated to mimic the fibrous network of gluten. The rheological properties and microstructure of the developed gluten-free doughs were evaluated and compared with gluten doughs. Protein fibrils were prepared by heating a whey protein isolate (WPI) solution at 80°C in an acidic environment with low salt concentration, and then the fibril lengths were adjusted by leveling up the solution pH to 3.5 and 7. The dimensions of the fibrils were measured by atomic force microscopy (AFM). Rice and potato starches were mixed with fibrils, WPI, gluten, or without protein, to form different doughs for further investigation. Shear tests, including stress sweep, frequency sweep, and creep recovery, were performed to study the viscoelastic properties of doughs under small or large deformation. The strain-hardening properties of doughs under biaxial extension were studied by the lubricated squeezing flow method. The microstructure of the doughs was characterized by cryo-scanning electron microscopy (cryo-SEM). Compared with doughs prepared with WPI and no proteins, doughs incorporating fibrils showed comparable linear viscoelasticity to gluten dough tested with stress sweep, frequency sweep, and creep recovery in the linear viscoelastic region. More differences between the protein fibril doughs were revealed in the rheological properties in the non-linear region. Creep recovery parameters, such as compliance, elastic moduli during the creep, and recovery stages of gluten dough, were like those of WPF pH7 dough, but significantly different from those of the WPF pH3.5 dough. Strain-hardening properties were found in the WPF pH7 dough, although not in WPF pH3.5 dough. Microstructural characterization showed that both fibrils prepared with the different conditions formed a continuous protein phase for the improvement of dough cohesiveness, but the structure of the phase was different between the two fibrils. To summarize, whey protein fibril at pH 7 seemed to have the potential of being used as an ingredient with similar functions to gluten in gluten-free bakery products.

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Section: Preparation Of Whey Protein Fibrilmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough

et al. 2022

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“…In particular, the surface charge on a protein depends on the protein's pI and the pH of the system, and thus, the behavior of proteins in food processing operations is affected by the pH used (Ghosh & Bandyopadhyay, 2012;Quiroga Ledezma, 2018). For example, Chen et al ( 2020) have reported that the elasticity and viscosity of potato starch gel matrices containing added whey protein fibrils were higher at pH 3.5 than at pH 6.8, possibly because electrostatic interactions between the starch (with its anionic components) and protein could be promoted, as the pH decreased below the protein's pI (Chen et al, 2020;Firoozmand, Murray, & Dickinson, 2012).…”

Section: Factors Influencing Interactionsmentioning

confidence: 99%

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

Zhang

Qiao

Zhao

et al. 2021

Trends in Food Science & Technology

113

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“…Thanks to those properties, it is widely used in the food industry. That is why it is vital to analyze the changes in the gelling properties of modified potato starch [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

et al. 2022

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Currently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native starch with temperature changes. As a result, it was found that the suggested method of starch modification with the use of microwave power of 150 W/h had an impact on the change in starch granules. The LF-NMR method determined the whole range of temperatures in which the creation of a starch polymer network occurs. Therefore, the applied LF-NMR technique is a highly promising, noninvasive physical method, which allows obtaining a better-quality structure of potato starch gels.

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Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel

Cited by 63 publications

References 34 publications

The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough

The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

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