Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions
Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions
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DOI：
10.1016/j.ijbiomac.2022.04.187
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发表时间：
2022-05-13
影响因子：
8.2
通讯作者：
Liu, Xinqi
中科院分区：
文献类型：
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作者：
Pang, Zhihua;Bourouis, Imane;Liu, Xinqi
将大米淀粉（RS）和大豆蛋白（SP）以不同比例混合，并对所得糊的物理化学、流变学和摩擦学特性进行了分析。显微镜和光谱技术被用来跟踪冷却和加热过程中的结构变化。较高比例的SP导致较低的溶胀力。DSC和RVA结果表明，SP抑制了淀粉的糊化，使糊化温度升高;随着SP浓度的增加，淀粉的峰粘度、谷粘度、最终粘度、回缩值和焓变均减小。所有样品均表现出剪切稀化行为，与纯淀粉糊相比，添加大豆蛋白的混合物具有较低的粘度、屈服应力和稠度系数。蠕变恢复试验表明，大豆蛋白的加入导致更多的液体状的混合物，导致瞬时弹性恢复减弱。除RS/SP 9/1在滑动速度>20 mm/s时外，大米淀粉和大豆蛋白的组合比其单独组分增加了摩擦力。微观结构和光谱分析表明，大豆蛋白附着在淀粉颗粒表面，阻碍了支链淀粉的溶出;淀粉与大豆蛋白的结合主要发生在淀粉颗粒糊化过程中，在淀粉凝沉过程中，这种结合得到加强。
Rice starch (RS) and soy protein (SP) were mixed at various ratios and the physicochemical, rheological and tribological properties of the resulted pastes were analyzed. Microscopy and spectral techniques were applied to follow the structural changes during cooling and heating processes. Higher proportion of SP resulted in lower swelling power. According to DSC and RVA results, SP inhibited the gelatinization of starch, leading to higher pasting temperature; the peak, trough, final viscosities, set back and enthalpy changes were decreased with increasing SP concentration. All the samples presented a shear thinning behavior and the mixtures with soy proteins showed lower viscosity, yield stress and consistency coefficient than pure starch paste. The creeprecovery test showed that the addition of soy proteins resulted in more liquid-like mixtures, causing weakening of instantaneous elastic recovery. The combination of rice starch and soy proteins increased the friction, compared with their individual components, except RS/SP 9/1 at sliding speed >20 mm/s. According to the microstructure and spectra analysis, the soy protein adhered on the surface of starch granules, which might have hindered the leaching of amylopectin; and the association between starch and soy proteins mainly occurred when the starch granules were gelatinized, which could be reinforced during starch retrogradation.