Effect of proteins on thermal and functional properties of corn, potato, rice and wheat starches

B OLIETE; PD RIBOTTA; M GOMEZ; AE LEON; GT PEREZ

Madrid, España

Congreso; 13th ICC Cereal and Bread Congress Cereals in the 21st century: present and future; 2008

ICC

Interactions among protein and starch play an important role in the properties of food products. The study of food ingredient interactions can supply information for the food industry and enhances the understanding of ingredients functionalities in real food systems. The influence of different proteins: gluten (G), soybean protein isolated (S), pea protein isolated (Pi), ovoalbumin (O) and whey (Wy) on gelatinization, retrogradation and pasting characteristics of four food starches: rice (R), corn (C), wheat (W) and potato (P) were investigated. Thermal analyses of starches and starch-protein slurries (starch:protein 80:20; solid:water 1:3), were performed in a DSC823e calorimeter (Mettler Toledo, Switzerland). Pasting properties were determined using a Rapid Visco-Analyser (RVA Newport Scientific, Australia). Protein incorporation modified the thermal behavior of starches and the effect depended on protein and starch type, even though proteins did not show endothermic or exothermic transition in DSC thermogram. The onset and peak temperature of gelatinization values of starches were in general increased by protein addition. The gelatinization enthalpy (expressed in J/g starch weight) was changed by some proteins. The most important modifications in gelatinization transition were caused by soybean proteins. Corn gelatinization enthalpy increased (C: 8.68; CS: 9.13 J/g, p