Relationships Between Soybean 11S Globulin Content and Thermal and Retrogradation Properties of Nonwaxy Maize Starch

被引:2
|
作者
Yu, Shifeng [1 ]
Liu, Jinling [1 ]
Li, Liang [1 ]
Jiang, Lian-Zhou [2 ]
机构
[1] Qiqihar Univ, Coll Food & Bioengn, Qiqihar 161006, Peoples R China
[2] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China
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; VISCOELASTIC PROPERTIES; WHEAT-STARCH; GELATINIZATION; GELS; TEMPERATURES; GELATION;
D O I
10.1094/CCHEM-03-15-0039-R
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In the present study, the relationships of soybean 11S globulin content, thermal properties, and retrogradation properties of nonwaxy maize starch in starch-globulin mixtures were investigated by differential scanning calorimetry. The onset and peak temperatures of maize starch were positively related to soybean 11S globulin content, whereas the thermal enthalpy was negatively related to it. However, the onset temperature, peak temperature, and thermal enthalpy of soybean 11S globulin were negatively related to maize starch content of mixtures. On the other hand, the onset and peak temperatures of retrograded maize starch were positively related to soybean 11S globulin content, whereas the retrogradation enthalpy was negatively related to it during storage. Therefore, adding soybean 11S globulin was an effective method to control maize starch gelatinization and retrogradation properties, which will be helpful for the food industry to produce high-quality products based on starch and soybean protein.
引用
收藏
页码:86 / 89
页数:4
相关论文
共 50 条
  • [1] Impact of soybean 7S globulin content on thermal and retrogradation properties of non-waxy maize starch
    Yu, Shifeng
    Jiang, Lian-Zhou
    Kopparapu, Narasimha Kumar
    JOURNAL OF FOOD AND NUTRITION RESEARCH, 2015, 54 (01): : 41 - 49
  • [2] IMPACT OF SOYBEAN PROTEINS ADDITION ON THERMAL AND RETROGRADATION PROPERTIES OF NONWAXY CORN STARCH
    Yu, Shifeng
    Jiang, Lian-Zhou
    Kopparapu, Narasimha Kumar
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2015, 39 (06) : 710 - 718
  • [3] EFFECTS OF ULTRASOUND PROCESSING ON THE THERMAL AND RETROGRADATION PROPERTIES OF NONWAXY RICE STARCH
    Yu, Shifeng
    Zhang, Yongchun
    Ge, Yin
    Zhang, Ying
    Sun, Tianying
    Jiao, Yan
    Zheng, Xi-Qun
    JOURNAL OF FOOD PROCESS ENGINEERING, 2013, 36 (06) : 793 - 802
  • [4] Analysis of genotypic diversity in starch thermal and retrogradation properties in nonwaxy rice
    Bao, Jinsong
    Sun, Mei
    Corke, Harold
    CARBOHYDRATE POLYMERS, 2007, 67 (02) : 174 - 181
  • [5] RENATURATION OF SOYBEAN 11S GLOBULIN
    KITAMURA, K
    TAKAGI, T
    SHIBASAKI, K
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1977, 41 (05): : 833 - 840
  • [6] HOMOLOGY BETWEEN ACIDIC SUBUNITS OF SOYBEAN 11S GLOBULIN
    KITAMURA, K
    SHIBASAKI, K
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (07): : 1509 - 1510
  • [7] PURIFICATION AND PHYSICOCHEMICAL PROPERTIES OF 11S GLOBULIN IN SOYBEAN SEEDS
    KOSHIYAMA, I
    INTERNATIONAL JOURNAL OF PEPTIDE AND PROTEIN RESEARCH, 1972, 4 (03): : 167 - +
  • [8] A MICROMETHOD FOR THE MEASUREMENT OF GEL PROPERTIES OF SOYBEAN 11S GLOBULIN
    UTSUMI, S
    NAKAMURA, T
    MORI, T
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1982, 46 (07): : 1923 - 1924
  • [9] Rheological properties of heated corn starch plus soybean 7S and 11S globulin dispersions
    Chen, CJ
    Liao, HJ
    Okechukwu, PE
    Damodaran, S
    Rao, MA
    JOURNAL OF TEXTURE STUDIES, 1996, 27 (04) : 419 - 432
  • [10] SUBUNIT STRUCTURE OF SOYBEAN 11S GLOBULIN
    KITAMURA, K
    TAKAGI, T
    SHIBASAKI, K
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1976, 40 (09): : 1837 - 1844