Protein-starch interaction and their effect on thermal and rheological characteristics of a food system: A review

被引：0
|
作者：
Jamilah, B. [1 ]
Mohamed, A. [1 ]
Abbas, K. A. [1 ]
Rahman, R. Abdul [1 ]
Karim, R. [1 ]
Hashim, D. M. [1 ]
机构：
[1] Univ Putra Malaysia, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia
来源：
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT | 2009年 / 7卷 / 02期
关键词：
Protein-starch interaction; gelatinization; thermal behaviour; FISH-MEAT GEL; PHYSICOCHEMICAL PROPERTIES; BETA-LACTOGLOBULIN; POTATO STARCH; VISCOELASTIC PROPERTIES; TEXTURAL PROPERTIES; GELATINIZATION; DENATURATION; TRANSITIONS; RETROGRADATION;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This review paper is aiming to highlight the interaction between protein and starch in a food system and its effect on thermal and rheological properties of the food product of such model. Accordingly, an intensive and comprehensive search has been done on many scattered published papers with special emphasis with the latest development in this regard. The paper summarized the effect of thermal treatment, the variation of rheological properties, differential scanning calorimetry as an important and effective measurement tool, effect of starch-protein-water interaction on the properties of the system as well as examples of using some starches in such systems. This review revealed that the thermal treatment had great effects on the theological properties of the system. This study will help the food technologists to design the processing operations by which the final characteristics of any such food mixture can be predicted.
引用
收藏
页码：169 / 174
页数：6
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