Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing.

Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing. Int J Biol Macromol. 2021 Feb 04;: Authors: Wang J, Zhao S, Min G, Qiao D, Zhang B, Niu M, Jia C, Xu Y, Lin Q Abstract This work concerns how starch-protein interplay affects the multi-scale structures (e.g., short- and long-range orders, nanoscale structure and morphology) of starch undergoing thermal processing (pasting) involving heating and cooling at high water content. An indica rice starch (IRS) and three proteins (whey protein isolate, WPI; soy protein isolate, SPI; casein, CS) were used. By inspecting rheological profiles of mixed systems before and after adding chemicals, IRS-WPI and IRS-CS showed mainly hydrophobic molecular interaction; and IRS-SPI exhibited hydrophobic, hydrogen bonding and electrostatic interactions. The RVA results revealed that, with starch and proteins as controls, starch-globular protein (WPI or SPI) interplay accelerated the swelling of starch granules (faster viscosity increase at initial pasting stage), and reduced the paste stability during heating (higher breakdown) and during cooling (higher setback); however, the starch-casein interactions resulted in opposed effects. Moreover, starch-protein interactions varied the multi-scale chain reassembly of starch into different structures during cooling. Observed could be fewer short- and long-range starch orders, and larger nonperiod structure (or coll...
Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Tags: Int J Biol Macromol Source Type: research