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Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites
Author(s) -
Colombo Andrés,
Ribotta Pablo Daniel,
León Alberto Edel
Publication year - 2014
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-014-2532-0
Subject(s) - syneresis , starch , differential scanning calorimetry , rheology , viscosity , food science , materials science , corn starch , chemistry , chemical engineering , composite material , physics , engineering , thermodynamics
Vegetable derivatives like peanut protein concentrates constitute an alternative for incorporation in starch‐based systems. In order to assess the capacity of peanut protein concentrate (PPC) to be incorporated in starch systems, the thermo‐mechanical behavior of pastes made with starches from different botanical sources (between 4.6 and 6 % w/w of corn, cassava and wheat starch), PPC (5.2–12.1 % w/w, which contributed between ~3 and ~6 % of final protein content), and sucrose (12.4–15 % w/w) was analyzed. Peanut proteins modified thermal behavior of starches as measured by the differential scanning calorimetry (DSC) technique. PPC increased the concentration of starch in the continuous phase and, consequently, the overall viscosity of the system during pasting. In addition, PPC increased the consistency of starch gels, although weaker structures were obtained. The syneresis of starch gels was reduced by PPC, which is advantageous for its incorporation in starch‐based systems.