Starch gelatinization inside a whey protein gel formed by cold gelation

Lavoisier, Anaïs

doi:10.1016/j.jfoodeng.2019.03.013

Cited by 29 publications

(13 citation statements)

References 55 publications

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“…So, the gel network was not only stiffer, but also more brittle. These results are in line with our previous observations on composite cold-set gels of WPI and potato starch: the pure WPI gel (used as control in the study) was harder and more brittle after heating above 85 °C ( Lavoisier and Aguilera, 2019 ). It is also in accordance with the results of Hongsprabhas and Barbut (1997b) , who reported that heating calcium-induced cold-set WPI gels increased the Young's modulus and the shear stress, but reduced the shear strain.…”

Section: Resultssupporting

confidence: 92%

“…They suggested that these changes in the characteristics of the gels were related to further aggregation of the proteins during heating, either through hydrophobic interactions or chemical reactions. Similarly, in previous work on composite cold-set gels made of whey proteins and potato starch, we observed that the rheological and mechanical properties of the protein gel were altered by heat treatment above 85 °C ( Lavoisier and Aguilera, 2019 ).…”

Section: Introductionsupporting

confidence: 72%

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Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel

Lavoisier

Vilgis

2019

Current Research in Food Science

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A model gel of whey protein isolate (WPI) was prepared by cold gelation with calcium. This system was modified by the addition of free cysteine residues (Cys) at different steps of the process. The WPI cold-set gels obtained were then subjected to heat treatment at 90°C. First, the effect of Cys addition on the heat-induced aggregation of WPI was studied through Atomic Force Microscopy (AFM) and infrared spectroscopy (ATR-FTIR), while Cys' effect on cold gelation was observed by AFM, Confocal Laser Scanning Microscopy (CLSM) and oscillatory rheology (amplitude sweeps). The impact of heating on the microstructure and the viscoelastic properties of the WPI cold-set gels were finally investigated through several techniques, including DSC, ATR-FTIR, CLSM, cryo-SEM, and rheological measurements (temperature sweeps). When added during the first step of cold gelation, Cys modified heat-induced aggregation of WPI, resulting in the formation of a denser gel network with a fractal dimension (Df) of 2.8. However, the addition of Cys during the second step of cold gelation led to the formation of highly branched clusters of WPI and a looser gel network was observed (Df = 2.4). In this regard, the use and limitations of oscillatory rheology and the “Kraus model” to determine the Df of WPI cold-set gels was discussed. The viscoelastic properties and the microstructure of the WPI cold-set gels were irreversibly modified by heating. Gels were stiffer, more brittle, and coarser after heat treatment. New disulfide bonds and calcium bridges formed, as well as H-bonded β-sheets, all contributing to the formation of the final gel network structure.

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Section: Resultssupporting

confidence: 92%

Section: Introductionsupporting

confidence: 72%

Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel

Lavoisier

Vilgis

2019

Current Research in Food Science

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“…Gelatinization is one of the important properties of starch. When starch granules are mixed with water, the starch granules swell during heating, and the starch crystal structure is broken (Lavoisier & Aguilera, 2019; Wang et al., 2017). Aging, also known as starch rejuvenation, is the main reason for the decline in quality during storage of starch‐containing products (Azizi et al., 2019; Jiamjariyatam et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Molecular characteristics and digestion properties of corn starch esterified by l ‐malic acid

Tian

Yang

2021

J Food Process Preserv

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Starch is abundant in nature and easy to obtain. Many of its unique physical and chemical properties are widely used in food and other industries (Azeh et al., 2018;Singh et al., 2003). However, most of the native starch itself does not have the properties of being directly utilized. After modification, the starch properties are improved to meet the requirements of multilevel processing (Haq et al., 2019;Kaur et al., 2012). Starch is a storage polysaccharide and one of the main components of corn. It is about 65%~75% in corn and is subject to changes in climate and other factors. High starch content, high yield, and low price make corn one of the main sources of industrial starch (Fernandes et al., 2018;Liu et al., 2014). The physicochemical properties of starch are closely related to the quality of its products (Chandla et al., 2017;Punia et al., 2019). Gelatinization is one of the important properties of starch. When starch granules are mixed with water, the starch granules swell during heating, and the starch crystal structure is broken (Lavoisier & Aguilera, 2019;Wang et al., 2017). Aging, also known as starch rejuvenation, is the main reason for the decline in quality during storage of starch-containing products (Azizi et al., 2019;Jiamjariyatam et al., 2015). In addition, molecular characteristics and digestion properties of starch determine the functional properties of starch from different sources

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“…The ES gel could render the viscoelasticity required for the processing of gluten-free noodles and increase their mechanical tensile strength. It was reported that the cooking loss of noodles was related to the dissolution of insurable substances [20,21]. The gel network structure formed by ES in the noodle sheets was speculated to inhibit the dissolution of insurable substances.…”

Section: Effect Of Extruded Starch On Cooking Characteristics Tensile Properties and Microstructure Of Noodlesmentioning

confidence: 99%

Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles

Han

Xing

Guo

et al. 2021

Foods

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Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous Tartary buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with Tartary buckwheat flour in different proportions (10–40%) to prepare the blended flour and noodles. When the content of ES was increased, the swelling power of blended flour at 90 °C had no significant changes, and the decrease in peak viscosity of blended flour was reduced. This indicated that the high-content ES could afford better thermal stability for blended flour and inhibit the swelling ability. The higher level of ES was beneficial to the formation and stabilization of dough, and the improvement of noodle tensile strength. Furthermore, there was no difference in cooking loss between noodles with 30% and 40% ES addition. The microstructure and water distribution of the noodles prepared by blended flour indicated that the gel-entrapped structure organized by the higher content ES could be closely related to the above results. In conclusion, higher ES could contribute to improving the processing properties and quality of noodles.

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Starch gelatinization inside a whey protein gel formed by cold gelation

Cited by 29 publications

References 55 publications

Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel

Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel

Molecular characteristics and digestion properties of corn starch esterified by l ‐malic acid

Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles

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