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

页码：169 / 174

页数：6

共 50 条

[11] Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour
Wang, Lifeng
Zhang, Lei
Wang, Hongling
Ai, Lianzhong
Xiong, Wenfei
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 146 : 524 - 529
[12] EFFECT OF STARCH RHEOLOGICAL PROPERTIES ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR
Dvoracek, Vaclav
Matejova, Eva
PROCEEDINGS OF THE 13TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2017, : 120 - 123
[13] High-pressure processing of pea protein-starch mixed systems: Effect of starch on structure formation
Sim, Shaun Y. J.
Moraru, Carmen I.
JOURNAL OF FOOD PROCESS ENGINEERING, 2020, 43 (02)
[14] Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications
Asghari, Amir Kasra
Norton, Ian
Mills, Thomas
Sadd, Peter
Spyropoulos, Fotis
FOOD HYDROCOLLOIDS, 2016, 53 : 311 - 319
[15] The role of amylose content on the structure and rheological properties of pea protein-starch systems during pressurized hydrothermal processing
Roman, Laura
Jimenez-Munoz, Luis
Jakobsen, Louise M. A.
Corredig, Milena
FOOD HYDROCOLLOIDS, 2025, 160
[16] WHEAT PROTEIN-STARCH INTERACTION .1. SOME STARCH-BINDING EFFECTS OF WHEAT-FLOUR PROTEINS
DAHLE, LK
CEREAL CHEMISTRY, 1971, 48 (06) : 706 - &
[17] Effect of milk protein products on the rheological and thermal (DSC) properties of normal rice starch and waxy rice starch
Noisuwan, Angkana
Bronlund, John
Wilkinson, Brian
Hemar, Yacine
FOOD HYDROCOLLOIDS, 2008, 22 (01) : 174 - 183
[18] A Review on Effect of Various Parameters on the Rheological Behaviour, Thermal Properties and Viscosity of Potato Starch
Porwal O.
Malviya R.
Ameen M.S.M.
Anwar E.T.
Sharma A.
Current Materials Science, 2022, 15 (01): : 10 - 20
[19] Protein-starch interaction plays a key role in controlling starch digestion and postprandial glucose increases for moderately milled quinoa grains
Yan, Yu
Zhang, Yu
Bai, Bing
Huang, Kai
Cao, Hongwei
Guan, Xiao
JOURNAL OF CEREAL SCIENCE, 2024, 117
[20] Effect of dextran on the thermal and rheological properties of sago starch
Williams, PA
Ahmad, FB
HYDROCOLLOIDS, PT 2: FUNDAMENTALS AND APPLICATIONS IN FOOD, BIOLOGY, AND MEDICINE, 1999, : 165 - 175

← 1 2 3 4 5 →