Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch

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...

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Detalles Bibliográficos
Autores: Ribotta, Pablo Daniel, Colombo, Andrés, Leon, Alberto Edel, Añon, Maria Cristina
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2007
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/111395
Acceso en línea:http://hdl.handle.net/11336/111395
Access Level:acceso abierto
Palabra clave:Starch
Soy protein isolate
Gel
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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spelling Effects of Soy Protein on Physical and Rheological Properties of Wheat StarchRibotta, Pablo DanielColombo, AndrésLeon, Alberto EdelAñon, Maria CristinaStarchSoy protein isolateGelhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2It 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.Fil: Ribotta, Pablo Daniel. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Colombo, Andrés. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; ArgentinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaWiley VCH Verlag2007-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/111395Ribotta, Pablo Daniel; Colombo, Andrés; Leon, Alberto Edel; Añon, Maria Cristina; Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch; Wiley VCH Verlag; Starch/starke; 59; 12; 12-2007; 614-6230038-90561521-379XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2wy3vlminfo:eu-repo/semantics/altIdentifier/doi/10.1002/star.200700650info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:56:53Zoai:ri.conicet.gov.ar:11336/111395instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:56:53.529CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
title Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
spellingShingle Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
Ribotta, Pablo Daniel
Starch
Soy protein isolate
Gel
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
title_full Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
title_fullStr Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
title_full_unstemmed Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
title_sort Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
dc.creator.none.fl_str_mv Ribotta, Pablo Daniel
Colombo, Andrés
Leon, Alberto Edel
Añon, Maria Cristina
author Ribotta, Pablo Daniel
author_facet Ribotta, Pablo Daniel
Colombo, Andrés
Leon, Alberto Edel
Añon, Maria Cristina
author_role author
author2 Colombo, Andrés
Leon, Alberto Edel
Añon, Maria Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv Starch
Soy protein isolate
Gel
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic Starch
Soy protein isolate
Gel
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description 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.
publishDate 2007
dc.date.none.fl_str_mv 2007-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/111395
Ribotta, Pablo Daniel; Colombo, Andrés; Leon, Alberto Edel; Añon, Maria Cristina; Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch; Wiley VCH Verlag; Starch/starke; 59; 12; 12-2007; 614-623
0038-9056
1521-379X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111395
identifier_str_mv Ribotta, Pablo Daniel; Colombo, Andrés; Leon, Alberto Edel; Añon, Maria Cristina; Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch; Wiley VCH Verlag; Starch/starke; 59; 12; 12-2007; 614-623
0038-9056
1521-379X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2wy3vlm
info:eu-repo/semantics/altIdentifier/doi/10.1002/star.200700650
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15.81155

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