Tarahi Mohammad, Hedayati Sara, Shahidi Fakhri
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran.
Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran.
Polymers (Basel). 2022 Jul 25;14(15):3012. doi: 10.3390/polym14153012.
It is critical to understand the starch-protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G') and loss modulus (G") and an increase in the loss factor (tan δ), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4°, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%.
了解食品体系中的淀粉 - 蛋白质相互作用对于获得具有所需功能特性的产品至关重要。本研究旨在探究绿豆分离蛋白（MBPI）对天然玉米淀粉（NCS）的流变学、质地和结构特性的影响，以及它们在糊化过程中可能的相互作用。动态流变学测量表明，向NCS凝胶中添加MBPI后，储能模量（G'）和损耗模量（G"）降低，损耗因子（tan δ）增加。此外，质地特性表明添加MBPI后硬度降低。冷冻干燥的NCS/MBPI凝胶的扫描电子显微镜（SEM）图像证实，加入MBPI后NCS凝胶变得更软。此外，X射线衍射（XRD）图谱在17.4°处出现一个峰，并且随着MBPI浓度的增加相对结晶度降低。冷藏120小时后的浊度测定表明，添加MBPI可以通过与渗出的直链淀粉相互作用来减少NCS凝胶的回生。此外，NCS/MBPI凝胶在冷藏14天时的析水率从60.53%降至47.87%。
