Rheology and microstructure of myofibrillar protein–starch composite gels: Comparison of native and modified starches

Mangang Wu, Jiahao Wang, Youling L. Xiong, Qingfeng Ge, Hai Yu

Research output: Contribution to journalArticlepeer-review

49 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)988-996
Number of pages9
JournalInternational Journal of Biological Macromolecules
Volume118
DOIs
StatePublished - Oct 15 2018

Bibliographical note

Publisher Copyright:
© 2018 Elsevier B.V.

Keywords

  • Gels
  • Modified starch
  • Myofibrillar protein

ASJC Scopus subject areas

  • Structural Biology
  • Biochemistry
  • Molecular Biology
  • Economics and Econometrics
  • General Energy

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