Tarahi Mohammad, Shahidi Fakhri, Hedayati Sara
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.
Gels. 2022 Oct 26;8(11):693. doi: 10.3390/gels8110693.
Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications. Recently, some studies have demonstrated the benefits of using protein to overcome these limitations. Therefore, the aim of the present study was to investigate the effect of mung bean protein isolate (MBPI) (2%, 4%, 6%, and 8%) on the physicochemical, pasting, and thermal properties of native corn starch (NCS), as a novel starch-protein composite. Higher swelling power (SP), water absorbance capacity (WAC), and solubility values of NCS were observed with increasing MBPI concentration. Additionally, by the addition of MBPI, the rapid visco analyzer (RVA) showed a reduction in pasting temperature (77.98 to 76.53 °C), final viscosity (5762 to 4875 cP), and setback (3063 to 2400 cP), while the peak viscosity (4691 to 5648 cP) and breakdown (1992 to 3173 cP) increased. The thermal properties of NCS/MBPI gels investigated by differential scanning calorimetry (DSC) showed higher onset, peak, and conclusion temperatures (69.69 to 72.21 °C, 73.45 to 76.72 °C, and 77.75 to 82.26 °C, respectively), but lower gelatinization enthalpy (10.85 to 8.79 J/g) by increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) indicated that the addition of MBPI decreased the amount of hydrogen bonds within starch. Furthermore, after three cycles of freeze-thaw shocks, the syneresis of NCS-MBPI composites decreased from 38.18 to 22.01%. These results indicated that the MBPI could improve the physicochemical properties of NCS, especially its syneresis and retrogradation characteristics.
由于其独特的特性，淀粉在食品和非食品工业中被广泛使用。然而，天然淀粉存在一些弱点，限制了其应用。最近，一些研究表明使用蛋白质来克服这些限制的益处。因此，本研究的目的是研究绿豆分离蛋白（MBPI）（2%、4%、6%和8%）对天然玉米淀粉（NCS）作为一种新型淀粉-蛋白质复合材料的物理化学、糊化和热性能的影响。随着MBPI浓度的增加，观察到NCS的膨胀力（SP）、吸水性（WAC）和溶解度值更高。此外，通过添加MBPI，快速粘度分析仪（RVA）显示糊化温度降低（从77.98降至76.53°C）、最终粘度降低（从5762降至4875 cP）和回生值降低（从3063降至2400 cP），而峰值粘度（从4691升至5648 cP）和破损值（从1992升至3173 cP）增加。通过差示扫描量热法（DSC）研究的NCS/MBPI凝胶的热性能显示，随着MBPI浓度的增加，起始温度、峰值温度和结束温度更高（分别为69.69至72.21°C、73.45至76.72°C和77.75至82.26°C），但糊化焓更低（从10.85降至8.79 J/g）。傅里叶变换红外光谱（FT-IR）表明，添加MBPI减少了淀粉内部的氢键数量。此外，经过三个冻融循环后，NCS-MBPI复合材料的析水率从38.18%降至22.01%。这些结果表明，MBPI可以改善NCS的物理化学性质，尤其是其析水和回生特性。
