Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes
Soy protein isolate (SPI) was mixed with different concentrations of common starch (CS) and waxy starch (WS) from corn. The interactions of SPI with CS or WS and their effects on the acid-induced cold gelation properties of complexes were investigated. Compared with WS, SPI could bind to CS more str...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300113X |
| _version_ | 1797798645401124864 |
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| author | Chengbin Zhao Zhenchi Miao Qi Qi Qihang Zheng Yuxuan Mao Zejun Chu Hao Zhang Xiuying Xu Mingzhu Zheng Jingsheng Liu |
| author_facet | Chengbin Zhao Zhenchi Miao Qi Qi Qihang Zheng Yuxuan Mao Zejun Chu Hao Zhang Xiuying Xu Mingzhu Zheng Jingsheng Liu |
| author_sort | Chengbin Zhao |
| collection | DOAJ |
| description | Soy protein isolate (SPI) was mixed with different concentrations of common starch (CS) and waxy starch (WS) from corn. The interactions of SPI with CS or WS and their effects on the acid-induced cold gelation properties of complexes were investigated. Compared with WS, SPI could bind to CS more strongly and formed a tighter SPI–CS non-covalent complex, which resulted in the increased β-sheet and a more ordered secondary structure. The gel strength, water holding capacity (WHC), viscoelasticity, hydrophobic interactions and thermal stability of SPI–CS complex gels were enhanced as increasing CS concentration, and the complex with 2% of CS had the best gelation properties. Although adding WS reduced the gel strength, rheological properties and hydrophobic interactions of SPI–WS complex gels, it improved the WHC and thermal stability of the complex gels. Therefore, CS had a broader effect on improving acid-induced cold gelation properties of SPI than WS. |
| first_indexed | 2024-03-13T04:06:56Z |
| format | Article |
| id | doaj.art-072a8ce7a13643c39beb91423f1fa3fe |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-13T04:06:56Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-072a8ce7a13643c39beb91423f1fa3fe2023-06-21T06:59:27ZengElsevierFood Chemistry: X2590-15752023-06-0118100671Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexesChengbin Zhao0Zhenchi Miao1Qi Qi2Qihang Zheng3Yuxuan Mao4Zejun Chu5Hao Zhang6Xiuying Xu7Mingzhu Zheng8Jingsheng Liu9College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China; Corresponding authors at: College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China; Corresponding authors at: College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.Soy protein isolate (SPI) was mixed with different concentrations of common starch (CS) and waxy starch (WS) from corn. The interactions of SPI with CS or WS and their effects on the acid-induced cold gelation properties of complexes were investigated. Compared with WS, SPI could bind to CS more strongly and formed a tighter SPI–CS non-covalent complex, which resulted in the increased β-sheet and a more ordered secondary structure. The gel strength, water holding capacity (WHC), viscoelasticity, hydrophobic interactions and thermal stability of SPI–CS complex gels were enhanced as increasing CS concentration, and the complex with 2% of CS had the best gelation properties. Although adding WS reduced the gel strength, rheological properties and hydrophobic interactions of SPI–WS complex gels, it improved the WHC and thermal stability of the complex gels. Therefore, CS had a broader effect on improving acid-induced cold gelation properties of SPI than WS.http://www.sciencedirect.com/science/article/pii/S259015752300113XSoy protein isolateCommon starchWaxy starchProtein–starch interactionsCold gelation properties |
| spellingShingle | Chengbin Zhao Zhenchi Miao Qi Qi Qihang Zheng Yuxuan Mao Zejun Chu Hao Zhang Xiuying Xu Mingzhu Zheng Jingsheng Liu Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes Food Chemistry: X Soy protein isolate Common starch Waxy starch Protein–starch interactions Cold gelation properties |
| title | Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes |
| title_full | Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes |
| title_fullStr | Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes |
| title_full_unstemmed | Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes |
| title_short | Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes |
| title_sort | interactions of soy protein isolate with common and waxy corn starches and their effects on acid induced cold gelation properties of complexes |
| topic | Soy protein isolate Common starch Waxy starch Protein–starch interactions Cold gelation properties |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300113X |
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