TY - JOUR
T1 - Rheology and microstructure of myofibrillar protein–starch composite gels
T2 - Comparison of native and modified starches
AU - Wu, Mangang
AU - Wang, Jiahao
AU - Xiong, Youling L.
AU - Ge, Qingfeng
AU - Yu, Hai
N1 - Publisher Copyright:
© 2018 Elsevier B.V.
PY - 2018/10/15
Y1 - 2018/10/15
N2 - Composite gels were prepared from 2% myofibrillar protein (MP) imbedded with native starch (potato or tapioca starch) or their modified starches in 0.6 M NaCl at pH 6.2. The role of native starch (potato or tapioca) and their modified counterparts in the rheology and microstructure of MP gels was evaluated. Dynamic rheological testing with temperature sweeping (20–80 °C) showed substantial increases in the storage modulus (G′) of the MP sols/gels with the addition of starch. The increase in G′ was inversely related to the pasting temperature of specific starch types. The strength and water-holding capacity (WHC) of the MP composite gels containing esterified starches were superior to those containing native or cross-linked esterified starches. Microstructural analysis showed that the “packing effect” of potato starch (PS) on MP gels was more remarkable than that of tapioca starch (TS) because of the larger granule size of the PS. However, esterified TS (ETS) and native TS made the greatest contribution to the WHC of the MP gels at 80 °C.
AB - Composite gels were prepared from 2% myofibrillar protein (MP) imbedded with native starch (potato or tapioca starch) or their modified starches in 0.6 M NaCl at pH 6.2. The role of native starch (potato or tapioca) and their modified counterparts in the rheology and microstructure of MP gels was evaluated. Dynamic rheological testing with temperature sweeping (20–80 °C) showed substantial increases in the storage modulus (G′) of the MP sols/gels with the addition of starch. The increase in G′ was inversely related to the pasting temperature of specific starch types. The strength and water-holding capacity (WHC) of the MP composite gels containing esterified starches were superior to those containing native or cross-linked esterified starches. Microstructural analysis showed that the “packing effect” of potato starch (PS) on MP gels was more remarkable than that of tapioca starch (TS) because of the larger granule size of the PS. However, esterified TS (ETS) and native TS made the greatest contribution to the WHC of the MP gels at 80 °C.
KW - Gels
KW - Modified starch
KW - Myofibrillar protein
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U2 - 10.1016/j.ijbiomac.2018.06.173
DO - 10.1016/j.ijbiomac.2018.06.173
M3 - Article
C2 - 29969640
AN - SCOPUS:85049429544
SN - 0141-8130
VL - 118
SP - 988
EP - 996
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -