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Gelation Properties and Morphology of Heat‐induced Starch/Salt‐soluble Protein Composites
Author(s) -
Li J.Y.,
Yeh A.I
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05713.x
Subject(s) - starch , differential scanning calorimetry , composite number , corn starch , morphology (biology) , scanning electron microscope , rheology , chemistry , composite material , potato starch , materials science , chemical engineering , food science , biology , physics , genetics , engineering , thermodynamics
The formation of starch (potato, corn, and rice) and ham salt‐soluble protein (SSP) composite during heating was studied using thermal and rheological analysis. Measurements from differential scanning calorimetry showed that the peak temperature of starch/SSP composite was slightly lower than that of the corresponding starch. SSP exhibited an initial G' higher than zero and became a rigid structure as indicated by the decrease in tan δ after heating. The data of tan 8 δ illustrated that starch and protein transition proceeded independently. Scanning electron microscopy and light microscopy with the aid of histologic technique revealed the network and distribution of starch and protein in starch/SSP composite.