Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes

被引：28
|
作者：
Zhao, Chengbin [1 ,2 ]
Miao, Zhenchi [1 ,2 ]
Qi, Qi [1 ,2 ]
Zheng, Qihang [1 ,2 ]
Mao, Yuxuan [1 ,2 ]
Chu, Zejun [1 ,2 ]
Zhang, Hao [1 ,2 ]
Xu, Xiuying [1 ,2 ]
Zheng, Mingzhu [1 ,2 ]
Liu, Jingsheng [1 ,2 ]
机构：
[1] Jilin Agr Univ, Coll Food Sci & Engn, Changchun 130118, Jilin, Peoples R China
[2] Natl Engn Res Ctr Wheat & Corn Deep Proc, Changchun 130118, Jilin, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 18卷
基金：
中国国家自然科学基金;
关键词：
Soy protein isolate; Common starch; Waxy starch; Protein-starch interactions; Cold gelation properties; CHEMICAL INTERACTIONS; WHEY PROTEINS; GEL; BINDING; CALCIUM;
D O I：
10.1016/j.fochx.2023.100671
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Soy protein isolate (SPI) was mixed with different concentrations of common starch (CS) and waxy starch (WS) from corn. The interactions of SPI with CS or WS and their effects on the acid-induced cold gelation properties of complexes were investigated. Compared with WS, SPI could bind to CS more strongly and formed a tighter SPI-CS non-covalent complex, which resulted in the increased & beta;-sheet and a more ordered secondary structure. The gel strength, water holding capacity (WHC), viscoelasticity, hydrophobic interactions and thermal stability of SPI-CS complex gels were enhanced as increasing CS concentration, and the complex with 2% of CS had the best gelation properties. Although adding WS reduced the gel strength, rheological properties and hydrophobic interactions of SPI-WS complex gels, it improved the WHC and thermal stability of the complex gels. Therefore, CS had a broader effect on improving acid-induced cold gelation properties of SPI than WS.
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页数：9
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