Next Article in Journal
Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums
Previous Article in Journal
Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning
Article Menu
Issue 5 (May) cover image

Export Article

Open AccessArticle

Evaluation of Starch–Protein Interactions as a Function of pH

1
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain
2
Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino 7, 46980 Paterna, Spain
*
Author to whom correspondence should be addressed.
Foods 2019, 8(5), 155; https://doi.org/10.3390/foods8050155
Received: 28 March 2019 / Revised: 30 April 2019 / Accepted: 2 May 2019 / Published: 7 May 2019
(This article belongs to the Section Food Physics and (Bio)Chemistry)
  |  
PDF [784 KB, uploaded 21 May 2019]
  |  

Abstract

Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting properties, gel microstructure, and texture of corn starchy gels made with four different proteins (pea, rice, egg albumin, and whey) at a ratio of 1:1 starch/protein and a solid content of 12.28%. The water binding capacity of the starch–protein mixtures was positively influenced by low solubility of the protein used. Acidic pH decreased the apparent peak viscosity of both starch and starch–protein mixtures, with the exception of starch–albumin blends, which increased it. The gels’ microstructure showed that the uniformity of the protein-enriched gels was dependent on protein type and pH, leading to diverse hardness. In general, the starchy gels containing animal proteins (albumin and whey) were more affected by pH than those obtained with vegetal proteins (pea and rice). Therefore, processing pH might be an advisable method to modify the functionality of starch–protein gels. View Full-Text
Keywords: starch; pH; proteins; pasting properties; texture starch; pH; proteins; pasting properties; texture
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Bravo-Núñez, Á.; Garzón, R.; Rosell, C.M.; Gómez, M. Evaluation of Starch–Protein Interactions as a Function of pH. Foods 2019, 8, 155.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top