.png){kind=icon}
返回
Insight of soy protein isolate to decrease the gel properties corn starch based binary system: Rheological and structural investigation
.png){kind=icon}
PRE
AI
DOI：10.1016/j.foodhyd.2024.110750.png)
.png){kind=icon}
原文求助.png){kind=icon}
分享.png){kind=icon}
收藏
摘要
En 中文
Dysphagia has become a growing concern for elderly individuals, and starch-based gel foods is expected to become one of the foods easy to swallow. This study investigated the effects of soy protein isolate (SPI) on the solgel behavior, rheological, structural and gel properties of corn starch (CS). SPI raised the gelatinization temperature but reduced enthalpy values, inhibiting the gelatinization of CS. There was a reduction of rheological properties in CS-SPI system, involving apparent viscosity, modulus, and shear structural recovery properties, while SPI increased the Tan delta, creep-recovery, and thixotropic properties. Structural analysis demonstrated that SPI introduction altered the lamellar structure, increased the relative crystallinity, and decreased the hydrogen bond strength and order degree in CS-SPI gels, forming a weaker gel network. As a result, the texture profiles such as hardness, gumminess, and chewiness were decreased from 308.60 g to 64.98 g, 285.44 g-50.62 g, and 279.66 g-50.15 g, respectively, whereas the gel strength of CS-SPI gel decreased from 123.91 g to 45.78 g. This study provided foundations for the production of gel food suitable for swallowing.
Keyword:
Corn starch
Soy protein isolate
Structure
Gel
Texture
期刊
IF:
12.4
论文数:
1.3W
被引数:
9.6W
机构
引用论文
Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions通过重组面筋组分调节颗粒结构变化控制小麦淀粉流变特性和凝胶结构
PREAI
分享收藏Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type.png)
FOOD CHEMISTRY
FOOD CHEMISTRYIF9.8
PREAI
分享收藏Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel马铃薯淀粉-蛋白纤维混合凝胶的流变学、微观结构和相行为CARBOHYDRATE POLYMERS
OAAI
CARBOHYDRATE POLYMERSIF12.5
OAAI分享收藏Water distribution in maize starch-pea protein gels as determined by a novel confocal laser scanning microscopy image analysis method and its effect on structural and mechanical properties of composite gels通过新型共聚焦激光扫描显微镜图像分析方法确定的玉米淀粉-豌豆蛋白凝胶中的水分分布及其对复合凝胶的结构和力学性能的影响FOOD HYDROCOLLOIDS
FOOD HYDROCOLLOIDSIF12.4
PREAI
分享收藏Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends淀粉-蛋白质相互作用及其对共混物理化和消化性能影响的研究FOOD CHEMISTRY
FOOD CHEMISTRYIF9.8
PREAI
分享收藏Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gelFOOD HYDROCOLLOIDS
FOOD HYDROCOLLOIDSIF12.4
PREAI
分享收藏
查看更多内容