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dc.contributor.author
Ribotta, Pablo Daniel
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dc.contributor.author
Rosell, Cristina M.
dc.date.available
2023-02-02T10:16:50Z
dc.date.issued
2010-07
dc.identifier.citation
Ribotta, Pablo Daniel; Rosell, Cristina M.; Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems; Wiley VCH Verlag; Starch/starke; 62; 7; 7-2010; 373-383
dc.identifier.issn
0038-9056
dc.identifier.uri
http://hdl.handle.net/11336/186548
dc.description.abstract
Reformulation of traditional food systems to introduce new ingredients may change their structure and perceived texture. Interactions between proteins and starch during processing can markedly influence starch gel network structure and rheological profile. The present work aimed to study the effects of soybean protein and the products of enzymatic modification on the pasting and rheological profile of corn and cassava starch. The behavior of those proteinenriched gels during storage was also assessed. Soybean protein isolate (SPI) was incubated with endopeptidase (AL) or food grade microbial transglutaminase (TG). Pasting and rheological behavior, water retention capacity, and structure of protein- and hydrolyzed protein-starch gels were analyzed. Protein incorporation increased the viscosity of starch suspension during and after heating. SPI-modified proteins increased peak viscosity. Only the structural modifications brought by TG on SPI increased the final viscosity during starch pasting and the storage modulus (G′). This modulus (G′) of the gelled systems decreased with the addition of AL-treated protein isolate. Light and fluorescence microscopy showed that SPI formed a continuous phase, like a network, in the gelled system. Different network structures and rheological properties can be obtained when SPI are modified by protease and TG enzymes, which may be very useful for designing new food products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley VCH Verlag
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ENZYMATIC MODIFICATION
dc.subject
SOYBEAN PROTEIN
dc.subject
STARCH
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-01-31T12:38:19Z
dc.journal.volume
62
dc.journal.number
7
dc.journal.pagination
373-383
dc.journal.pais
Alemania
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dc.journal.ciudad
Weinheim
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Rosell, Cristina M.. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
dc.journal.title
Starch/starke
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1002/star.200900259
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1002/star.200900259
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