IMPACT OF SOYBEAN PROTEINS ADDITION ON THERMAL AND RETROGRADATION PROPERTIES OF NONWAXY CORN STARCH

被引：29
作者：
Yu, Shifeng [1 ,2 ]
Jiang, Lian-Zhou [1 ]
Kopparapu, Narasimha Kumar [2 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin, Peoples R China
[2] Qiqihar Univ, Coll Food & Bioengn, Qiqihar, Peoples R China
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期
基金：
中国博士后科学基金; 中国国家自然科学基金;
关键词：
SOY PROTEIN; RHEOLOGICAL PROPERTIES; CASSAVA STARCH; RICE STARCH; 7S; GLOBULIN; GELATION; 11S; DSC;
D O I：
10.1111/jfpp.12280
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the present research, the impacts of soybean 7S and 11S globulins and soybean protein isolate (SPI) on thermal behavior and retrogradation properties of nonwaxy corn starch were evaluated by a differential scanning calorimetry. Addition of soybean 7S and 11S globulins increased the onset, peak temperatures and thermal enthalpy of corn starch. Addition of soybean 7S globulin retarded starch retrogradation and decreased retrogradation enthalpy of corn starch gel, whereas addition of soybean 11S globulin promoted starch retrogradation and increased the retrogradation enthalpy values of corn starch gel during storage. On the other hand, SPI had little effects on thermal behavior and retrogradation properties of corn starch. Therefore, addition of soybean 7S and 11S globulins to starch system is a good method to improve or retard starch retrogradation; it is very useful in food industry for production of high-quality starch-based products.
引用
收藏
页码：710 / 718
页数：9
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