Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents

The aim of this study is to evaluate the effect of potato protein (PP) on thermal and rheological characteristics of maize starches with different amylose contents. Samples are prepared by substituting 0, 1, 2, or 3 parts by weight of PP for 10 parts by weight of high amylose (HA), common (CM), or waxy (WM) maize starch. The PP has a different influence on the gelatinization characteristics of starch. Gelatinization enthalpy of the CM and WM starches increases from 12.08 to 21.76 J g(-1) and from 16.95 to 25.62 J g(-1), respectively, when the highest amount of the PP is used. Pasting temperature of the HA and CM starches decrease by 0.3-1.56 degrees C and 0.43-3.60 degrees C, respectively, while that of WM starch remains unchanged. The HA starch-PP pastes show higher final viscosity (736 x 10(-3)-2123 x 10(-3) Pa s) than the starch-only paste (580 x 10(-3) Pa s). The starch-protein pastes exhibit a shear-thinning flow and a phenomenon of thixotropy. Substitution of the part of the HA or CM starch with the PP result in weakened viscoelastic structures of the produced gels, while the WM starch gel structure is strengthened. Results of the study may be useful in designing maize starch-based foods supplemented with potato protein.

Automated summary

This study evaluated the thermal and rheological characteristics of maize starches in the presence of potato protein (PP). Results showed that PP had a varied impact on gelatinization characteristics of different starch types, offering potential for designing maize starch-based foods supplemented with protein.