期刊
POLYMERS
卷 14, 期 15, 页码 -出版社
MDPI
DOI: 10.3390/polym14153012
关键词
corn starch; mung bean protein isolate; rheology; texture; syneresis
资金
- Vice Chancellor for Research and Technology, Shiraz University of Medical Sciences [22844]
- Ferdowsi University of Mashhad [3/53996]
Understanding the interactions between starch and protein in food systems is crucial for obtaining products with desired functional properties. Adding mung bean protein isolate can enhance the rheological and textural properties of native corn starch.
It is critical to understand the starch-protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G') and loss modulus (G) and an increase in the loss factor (tan delta), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4 degrees, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%.
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