Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch

被引：17

作者：

Kumar, Lokesh ^{[1
]}

Brennan, Margaret ^{[1
]}

Brennan, Charles ^{[2
,3
]}

Zheng, Haotian ^{[4
]}

机构：

[1] Lincoln Univ, Dept Wine Food & Mol Biosci, Lincoln 7647, New Zealand

[2] RMIT Univ, Sch Sci, Melbourne, Vic 3000, Australia

[3] Riddet Inst, Palmerston North 4442, New Zealand

[4] North Carolina State Univ, Dept Food Bioproc & Nutr Sci, Southeast Dairy Foods Res Ctr, Raleigh, NC 27695 USA

来源：

JOURNAL OF DAIRY SCIENCE | 2022年 / 105卷 / 01期

基金：

美国食品与农业研究所;

关键词：

oat starch; whey protein isolate; starch gelatinization; protein-starch interaction; HEAT-INDUCED GELATION; VISCO ANALYZER RVA; WAXY MAIZE STARCH; PHYSICOCHEMICAL PROPERTIES; MILK PROTEIN; RICE STARCH; MICROSTRUCTURAL CHARACTERISTICS; FUNCTIONAL-PROPERTIES; SODIUM CASEINATE; POTATO;

D O I：

10.3168/jds.2021-20711

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. The pasting properties of the starch showed that hot paste viscosity increased with the addition of WPI in the system, and relative breakdown decreased. Thermal analysis showed a significant effect of WPI on oat starch by increasing the peak temperature of differential scanning calorimeter endotherms. The Xray diffraction and Fourier transform infrared spectroscopy studies revealed that WPI increased the ordered structuration of starch paste, as evident by an increase in relative crystallinity; in addition, a decrease in infrared bands at 1,024 cm-1 and 1,080 cm-1 suggested decreased gelatinization of oat starch granules. Overall, WPI at different concentrations affected the oat starch gelatinization properties.

引用

页码：56 / 71

页数：16

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