Artículo
Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites
Fecha de publicación:
11/2014
Editorial:
Springer
Revista:
Journal of the American Oil Chemists Society
ISSN:
0003-021X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Vegetable derivatives like peanut protein concentrates constitute an alternative for incorporation in starch-based systems. In order to assess the capacity of peanut protein concentrate (PPC) to be incorporated in starch systems, the thermo-mechanical behavior of pastes made with starches from different botanical sources (between 4.6 and 6 % w/w of corn, cassava and wheat starch), PPC (5.2–12.1 % w/w, which contributed between ~3 and ~6 % of final protein content), and sucrose (12.4–15 % w/w) was analyzed. Peanut proteins modified thermal behavior of starches as measured by the differential scanning calorimetry (DSC) technique. PPC increased the concentration of starch in the continuous phase and, consequently, the overall viscosity of the system during pasting. In addition, PPC increased the consistency of starch gels, although weaker structures were obtained. The syneresis of starch gels was reduced by PPC, which is advantageous for its incorporation in starch-based systems.
Palabras clave:
Gelatinization
,
Rheology
,
Peanut Protein Concentrate
,
Starch
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Identificadores
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Colombo, Andrés; Ribotta, Pablo Daniel; Leon, Alberto Edel; Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites; Springer; Journal of the American Oil Chemists Society; 91; 11; 11-2014; 1911-1920
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