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Article: Effect of Amaranthus and buckwheat proteins on the rheological properties of maize starch

TitleEffect of Amaranthus and buckwheat proteins on the rheological properties of maize starch
Authors
Issue Date1999
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 1999, v. 65 n. 4, p. 493-501 How to Cite?
AbstractThe relationship between pasting properties (determined with a Rapid Visco-Analyser) of maize starch and the texture of the resulting gel was examined after addition of Amaranthus and buckwheat proteins. An increase in the peak viscosity due to the addition of protein concentrates was observed, and a lesser increase from the addition of protein hydrolysates. The increase in starch pasting viscosity was related to protein solubility, and could be attributed to the starch granule stabilizing action of proteins. The interactions between starch and proteins were further investigated using oscillation and creep/recovery rheological tests. Generally, the proteins weakened starch gel structure, shown by the lower elastic modulus (G') and higher phase degree (δ) compared to gels without any proteins added. The same results were obtained from creep/recovery experiments. It seemed that, since native proteins interact more with the granules, they act as a barrier to the release of amylose molecules; hence the resulting gels became weak. If desired, such effects could be lessened by partially hydrolyzing the proteins. Copyright (C) 1999 Elsevier Science Ltd.
Persistent Identifierhttp://hdl.handle.net/10722/178670
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBejosano, FPen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:49:03Z-
dc.date.available2012-12-19T09:49:03Z-
dc.date.issued1999en_US
dc.identifier.citationFood Chemistry, 1999, v. 65 n. 4, p. 493-501en_US
dc.identifier.issn0308-8146en_US
dc.identifier.urihttp://hdl.handle.net/10722/178670-
dc.description.abstractThe relationship between pasting properties (determined with a Rapid Visco-Analyser) of maize starch and the texture of the resulting gel was examined after addition of Amaranthus and buckwheat proteins. An increase in the peak viscosity due to the addition of protein concentrates was observed, and a lesser increase from the addition of protein hydrolysates. The increase in starch pasting viscosity was related to protein solubility, and could be attributed to the starch granule stabilizing action of proteins. The interactions between starch and proteins were further investigated using oscillation and creep/recovery rheological tests. Generally, the proteins weakened starch gel structure, shown by the lower elastic modulus (G') and higher phase degree (δ) compared to gels without any proteins added. The same results were obtained from creep/recovery experiments. It seemed that, since native proteins interact more with the granules, they act as a barrier to the release of amylose molecules; hence the resulting gels became weak. If desired, such effects could be lessened by partially hydrolyzing the proteins. Copyright (C) 1999 Elsevier Science Ltd.en_US
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_US
dc.relation.ispartofFood Chemistryen_US
dc.rightsFood Chemistry. Copyright © Elsevier BV.-
dc.titleEffect of Amaranthus and buckwheat proteins on the rheological properties of maize starchen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/S0308-8146(98)00227-1en_US
dc.identifier.scopuseid_2-s2.0-0033002284en_US
dc.identifier.hkuros40577-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0033002284&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume65en_US
dc.identifier.issue4en_US
dc.identifier.spage493en_US
dc.identifier.epage501en_US
dc.identifier.isiWOS:000079598200012-
dc.publisher.placeNetherlandsen_US
dc.identifier.scopusauthoridBejosano, FP=6506916917en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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