Dobson Stacie, Laredo Thamara, Marangoni Alejandro G
Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada.
Department of Chemistry, Lakehead University, 500 University Ave., Orillia, Ontario, L3V 0B9, Canada.
Curr Res Food Sci. 2022 May 27;5:892-903. doi: 10.1016/j.crfs.2022.05.006. eCollection 2022.
Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorimetric profiles with no endothermic events, and completely amorphous structure as judged by powder X-ray diffraction. However, they each provided different textural attributes. The starches were combined with pea protein isolate at a total concentration of 47%w/w (d.b.) to create a proteinacious supporting matrix. The starch protein matrix was then tested in a non-cold-set dough state as well as in a cold-set state after storage for 24h at 5C. In the non-cold-set state, hardness increased with the addition of protein. CM was the softest dough and was difficult to work with, while TI and GCS were harder, with TI having the greatest resilience. Once cold-set, the textural properties changed, and GCS was not able to form a solid structure, instead remaining a viscoelastic dough. The hardness and storage modulus (G') of TI and CM displayed a negative correlation with the addition of protein due to matrix disruption. However, the combination of TI starch and pea protein at a ratio of 70% starch and 30% protein in the dry fraction displayed a synergistic effect, with increased resilience, chewiness, and ductility. FTIR of TI starch and protein at the same 70:30 ratio provided further evidence for the existence of an interaction between pea protein and TI starch. The results support the use of TI rapid swelling starch and pea protein isolate as a supporting matrix for application in meat analogue systems.
对快速膨胀的高支链淀粉进行了评估，包括热抑制（TI）、化学改性（CM）和颗粒状冷膨胀（GCS）淀粉，以考察它们形成支撑基质的潜力和性能。淀粉呈现出相同的量热曲线，没有吸热事件，并且通过粉末X射线衍射判断为完全无定形结构。然而，它们各自提供了不同的质地属性。将这些淀粉与豌豆分离蛋白以总浓度47%w/w（干基）混合，以形成含蛋白质的支撑基质。然后在非冷固化面团状态下以及在5℃储存24小时后的冷固化状态下测试淀粉-蛋白质基质。在非冷固化状态下，随着蛋白质的添加，硬度增加。CM是最软的面团，难以操作，而TI和GCS较硬，TI具有最大的弹性。一旦冷固化，质地特性发生变化，GCS无法形成固体结构，而是保持为粘弹性面团。由于基质破坏，TI和CM的硬度和储能模量（G'）与蛋白质的添加呈负相关。然而，TI淀粉和豌豆蛋白以70%淀粉和30%蛋白的比例在干组分中的组合显示出协同效应，弹性、咀嚼性和延展性增加。相同70:30比例的TI淀粉和蛋白质的傅里叶变换红外光谱（FTIR）为豌豆蛋白和TI淀粉之间存在相互作用提供了进一步的证据。结果支持使用TI快速膨胀淀粉和豌豆分离蛋白作为支撑基质应用于肉类模拟物系统。
