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Rheological, thermal and microstructural properties of whey protein isolate‐modified cassava starch mixed gels at different pH values
Author(s) -
Ren Fei,
Yu Bin,
Dong Die,
Hou Zhaohua,
Cui Bo
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13529
Subject(s) - whey protein isolate , starch , differential scanning calorimetry , rheology , whey protein , dynamic mechanical analysis , chemistry , modified starch , chemical engineering , food science , materials science , polymer , organic chemistry , composite material , engineering , physics , thermodynamics
Summary The objective of this study was to investigate the rheological, thermal and microstructural properties of whey protein isolate ( WPI )‐hydroxypropylated cassava starch ( HPCS ) gels and WPI ‐cross‐linked cassava starch ( CLCS ) gels at different pH values (5.75, 7.00 and 9.00). The rheological results showed that the WPI ‐modified starch gels had greater storage modulus (Gʹ) values than the WPI ‐native cassava starch gels at pH 5.75 and 7.00. Differential scanning calorimetry curves suggested that the phase transition order of the WPI and modified starch changed as the pH increased. Scanning electron microscopy images showed that the addition of HPCS and CLCS contributed to the formation of a compact microstructure at pH 5.75 and 7.00. A comprehensive analysis showed that the gelling properties of the WPI ‐modified starch were affected by the difference between the WPI denaturation temperature and modified starch gelatinisation temperature and by the granular properties of the modified starch during gelatinisation. These results may contribute to the application of WPI ‐modified starch mixtures in food preparation.