INVESTIGADORES
LEON Alberto Edel
artículos
Título:
Effects of soy protein on physical and rheological properties of wheat starch
Autor/es:
RIBOTTA, P. D.; COLOMBO, A.; LEÓN, A. E.; AÑÓN, M. C.
Revista:
STARCH/STARKE
Editorial:
Wiley
Referencias:
Lugar: Hoboken, New Jersey, USA; Año: 2007 vol. 59 p. 614 - 623
ISSN:
0038-9056
Resumen:
It is necessary to understand the interaction phenomena between proteins and polysaccharides
for the development of starch-based products with better physical and
sensory properties. A simplified model system was chosen to study the influence of
soy protein on physical and rheological properties of wheat starch and the possible
interactions between them. Thermal and pasting behaviors of the slurries and texture
properties, water retention capacity and ultra structure of soy protein-wheat starch
gels were analyzed. While soy protein isolate increased the viscosity of starch suspension
during and after heating, gels with soy protein presented a weaker structure
than wheat starch gels. Results suggested association between leached out material
and swollen granule surface of starch with soy protein. Scanning electron microscopy
reflected these changes in the gel ultrastructure.