INVESTIGADORES
LEON Alberto Edel
artículos
Título:
Rheological and calorimetric properties of corn-, wheat-, and cassava- starches and soybean protein concentrate composites
Autor/es:
COLOMBO, A.; LEÓN, A. E.; RIBOTTA, P. D.
Revista:
STARCH/STARKE
Editorial:
WILEY-V C H VERLAG GMBH
Referencias:
Año: 2011 vol. 63 p. 83 - 95
ISSN:
0038-9056
Resumen:
The effect of soy protein concentrate (SPC) on the rheological and
calorimetric properties of corn, wheat, and cassava starches was
assessed. SPC increased To values and decreased the ΔH
of all tested starches, which could be related to lower availability of
water for starch gelatinization and/or to the interactions between SPC
and amorphous regions of starch granules. SPC and sugar addition
modified the viscosity parameters (obtained through a rapid
visco-analyser) of starch pastes, which was attributed to an increase in
solid content and to the interaction of proteins with the starch
dispersed phase. Frequency sweeps were carried out with a rheometer on
gels containing starch, SPC, and sucrose. SPC raised storage and loss
modulus, producing more consistent starch gels. Besides, penetration
tests showed that SPC steadily increased starch gel firmness. Scanning
electron micrographs showed that protein concentrate produced gels with
closer structures. Summarizing, the starch and SPC in the gels obtained
were expected to be arranged in a two-phase system. Results showed that
it is possible to achieve different textures for starch dessert
formulations.