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

doi:10.1016/j.ijbiomac.2018.06.173

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

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

68 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 language	English
Pages (from-to)	988-996
Number of pages	9
Journal	International Journal of Biological Macromolecules
Volume	118
DOIs	https://doi.org/10.1016/j.ijbiomac.2018.06.173
State	Published - Oct 15 2018

Bibliographical note

Publisher Copyright:
© 2018 Elsevier B.V.

Funding

This study was supported by the National Natural Science Foundation of China (Grant No. 31371792 ), the Jiangsu Province Science and Technology Project ( BN2016191 ), the Jiangsu Agriculture Science and Technology Innovation Fund (CX(16)1007), the Cultivation Project of Young and Middle-aged Academic Leaders of Yangzhou University ( 201606 ). This study was supported by the National Natural Science Foundation of China (Grant No. 31371792), the Jiangsu Province Science and Technology Project (BN2016191), the Jiangsu Agriculture Science and Technology Innovation Fund (CX(16)1007), the Cultivation Project of Young and Middle-aged Academic Leaders of Yangzhou University (201606).

Funders	Funder number
Cultivation Project of Young and Middle-aged Academic Leaders of Yangzhou University	201606
Jiangsu Agricultural Science and Technology Innovation Fund	CX(16)1007
Jiangsu Agricultural Science and Technology Innovation Fund
National Natural Science Foundation of China (NSFC)	31371792
National Natural Science Foundation of China (NSFC)
Government of Jiangsu Province
Science and Technology Support Program of Jiangsu Province	BN2016191
Science and Technology Support Program of Jiangsu Province
Yangzhou University

Keywords

Gels
Modified starch
Myofibrillar protein

ASJC Scopus subject areas

Structural Biology
Biochemistry
Molecular Biology

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10.1016/j.ijbiomac.2018.06.173

Cite this

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title = "Rheology and microstructure of myofibrillar protein–starch composite gels: Comparison of native and modified starches",

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.",

keywords = "Gels, Modified starch, Myofibrillar protein",

author = "Mangang Wu and Jiahao Wang and Xiong, \{Youling L.\} and Qingfeng Ge and Hai Yu",

note = "Publisher Copyright: {\textcopyright} 2018 Elsevier B.V.",

year = "2018",

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day = "15",

doi = "10.1016/j.ijbiomac.2018.06.173",

language = "English",

volume = "118",

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T2 - Comparison of native and modified starches

AU - Wu, Mangang

AU - Wang, Jiahao

AU - Xiong, Youling L.

AU - Ge, Qingfeng

AU - Yu, Hai

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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ER -

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

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

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