Journal
CARBOHYDRATE POLYMERS
Volume 239, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2020.116247
Keywords
Whey protein; Fibrils; Starch gel; Rheology; Atomic force microscopy; Calorimetry; Interactions
Categories
Funding
- United States Department of Agriculture -National Institute of Food and Agriculture [2017-67017-26467]
Ask authors/readers for more resources
Effects of adding whey protein fibrils to gels of potato starch with 8 % solids content were determined by rheology, microscopy, and calorimetry. Adding fibrils to starch at 50 % content (w/w) increased starch gelatinization temperature by 1.5 degrees C but decreased associated enthalpy. Fibril addition consistently reduced gel viscosity. Storage modulus (G') of gels increased with fibril content when prepared at pH3.5 but not at pH6.8. Fibrils were dispersed within imaged gels at pH3.5 for contents below 50 %, while separated phases were observed within pH3.5 gels for 50 % fibril content and within pH6.8 gels for all fibril contents. Dilution of gels led to sedimentation of predominantly starch, and both starch and protein content of sediment increased with overall fibril content. Results indicated that associative interactions between fibrils and starch contributed to synergistic increases in gel elasticity at low pH but not at neutral pH conditions under which starch and protein were poorly compatible.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available