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Title: Effects of cornstarch on the gel properties of black bean protein isolate

Abstract

Abstract The effects of common starch (CS) and high amylopectin starch (HAS) from corn on the properties of heat induced black bean protein isolate (BBPI) gels prepared by heating at 95°C for 30 min were investigated by using dynamic oscillatory rheometer, texture analyzer, and scanning electron microscopy (SEM). Compared with BBPI alone, the presence of cornstarch (1–4%, wt/vol) could improve storage modulus (G′) and textural properties of BBPI (10%, wt/vol) gels. The mixed system of BBPI and 4% (wt/vol) HAS exhibited the highest G′ and formed the gel faster and more easily, which resulted in firmer and more elastic gel than BBPI‐CS at all starch concentrations. It was possible that HAS had lower pasting temperature and higher viscosity than CS, which was beneficial to the formation of BBPI gel network and strengthened the stability of network structure. Moreover, it might also be related to the synergistic effect between protein and starch. The CS and HAS existed in the BBPI gel network could bind water, leading to the increase in the water‐holding capacity (WHC) of mixed gels, especially 4% (wt/vol) HAS, which was related to homogeneous and compact microstructure with small pores.

Authors:
 [1];  [1];  [1];  [1];  [1];  [1]; ORCiD logo [1];  [1]
  1. College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun People's Republic of China
Publication Date:
Sponsoring Org.:
USDOE
OSTI Identifier:
1463185
Resource Type:
Publisher's Accepted Manuscript
Journal Name:
Journal of texture studies
Additional Journal Information:
Journal Name: Journal of texture studies Journal Volume: 49 Journal Issue: 5; Journal ID: ISSN 0022-4901
Publisher:
Wiley-Blackwell
Country of Publication:
FAO
Language:
English

Citation Formats

Xu, Xiu‐Ying, Cao, Yong, Zhang, Hao, Yaqoob, Sanabil, Zheng, Ming‐Zhu, Wu, Yu‐Zhu, Zhao, Cheng‐Bin, and Liu, Jing‐Sheng. Effects of cornstarch on the gel properties of black bean protein isolate. FAO: N. p., 2018. Web. doi:10.1111/jtxs.12353.
Xu, Xiu‐Ying, Cao, Yong, Zhang, Hao, Yaqoob, Sanabil, Zheng, Ming‐Zhu, Wu, Yu‐Zhu, Zhao, Cheng‐Bin, & Liu, Jing‐Sheng. Effects of cornstarch on the gel properties of black bean protein isolate. FAO. https://doi.org/10.1111/jtxs.12353
Xu, Xiu‐Ying, Cao, Yong, Zhang, Hao, Yaqoob, Sanabil, Zheng, Ming‐Zhu, Wu, Yu‐Zhu, Zhao, Cheng‐Bin, and Liu, Jing‐Sheng. Sun . "Effects of cornstarch on the gel properties of black bean protein isolate". FAO. https://doi.org/10.1111/jtxs.12353.
@article{osti_1463185,
title = {Effects of cornstarch on the gel properties of black bean protein isolate},
author = {Xu, Xiu‐Ying and Cao, Yong and Zhang, Hao and Yaqoob, Sanabil and Zheng, Ming‐Zhu and Wu, Yu‐Zhu and Zhao, Cheng‐Bin and Liu, Jing‐Sheng},
abstractNote = {Abstract The effects of common starch (CS) and high amylopectin starch (HAS) from corn on the properties of heat induced black bean protein isolate (BBPI) gels prepared by heating at 95°C for 30 min were investigated by using dynamic oscillatory rheometer, texture analyzer, and scanning electron microscopy (SEM). Compared with BBPI alone, the presence of cornstarch (1–4%, wt/vol) could improve storage modulus (G′) and textural properties of BBPI (10%, wt/vol) gels. The mixed system of BBPI and 4% (wt/vol) HAS exhibited the highest G′ and formed the gel faster and more easily, which resulted in firmer and more elastic gel than BBPI‐CS at all starch concentrations. It was possible that HAS had lower pasting temperature and higher viscosity than CS, which was beneficial to the formation of BBPI gel network and strengthened the stability of network structure. Moreover, it might also be related to the synergistic effect between protein and starch. The CS and HAS existed in the BBPI gel network could bind water, leading to the increase in the water‐holding capacity (WHC) of mixed gels, especially 4% (wt/vol) HAS, which was related to homogeneous and compact microstructure with small pores.},
doi = {10.1111/jtxs.12353},
journal = {Journal of texture studies},
number = 5,
volume = 49,
place = {FAO},
year = {2018},
month = {8}
}

Journal Article:
Free Publicly Available Full Text
Publisher's Version of Record
https://doi.org/10.1111/jtxs.12353

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Cited by: 12 works
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