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Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels
Author(s) -
Zhang Duqin,
Mu Taihua,
Sun Hongnan
Publication year - 2017
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201600329
Subject(s) - potato starch , rheology , starch , composite number , materials science , phase (matter) , network structure , composite material , covalent bond , chemistry , chemical engineering , food science , organic chemistry , machine learning , computer science , engineering
Composites of potato protein (PP) to potato starch (PS) weight ratios of 1:0.5, 1:1, 1:3, and 1:7, and their thermally induced (90°C for 20 min) gels were prepared, and the calorimetric, rheological, and structural properties were investigated. Data of Δ H (heat of phase transition) were close to Δ H PP–PS composite indicating that PP and PS underwent phase transitions independently during thermal treatment of the PP–PS composites. The onset of gelation ( T gel ) increased from 57.9 to 61.9°C, and it became hard to identify as the PP content increased, indicating that PS formed a gel more easily than PP. The decrease of the degree of dependence of G ′ on frequency sweep ( z ′) from 0.20 to 0.08 with the increase of the strength of molecular interactions ( K ) from 1.49 to 2.22 indicated that the physical interactions in PP–PS gels decreased but the covalent interactions and the strengths of the gels increased as the PP content increased. Potato starch prevented the thermally induced secondary structural changes of PP, and a more uniform network structure was formed in the PP–PS gels as the PS content increased. Thus, by adjusting the ratios of PP and PS, the quality of PP–PS gels could be enhanced.