Effect of Dry Heating on the Pasting/retrogradation and Textural Properties of Starch-soy Protein Mixture

건조가열이 전분과 콩단백질 혼합물의 호화 및 노화특성과 조직감에 미치는 영향

  • Lee, Ki-Jung (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University) ;
  • Lee, Su-Yong (Department of Food Science, Purdue University) ;
  • Kim, Yong-Ro (School of Biological Resources and Materials Engineering, Seoul National University) ;
  • Park, Jang-Woo (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University) ;
  • Shim, Jae-Yong (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University)
  • 이기정 (한경국립대학교 식품생명공학과) ;
  • 이수용 (퍼듀대학교 식품공학과) ;
  • 김용노 (서울대학교 생물자원공학부) ;
  • 박장우 (한경국립대학교 식품생명공학과) ;
  • 심재용 (한경국립대학교 식품생명공학과)
  • Published : 2004.08.31

Abstract

Effects of dry heating and pH on pasting, thermal, and textural properties of corn starch containing soy protein isolate (SPI) were investigated. Samples were prepared by drying corn starch dispersions containing 3% SPI at $40^{\circ}C$ (unheated sample) or additionally heating dried mixtures at $130^{\circ}C$ (heated sample). Pasting properties of starch samples and textural properties of starch gels were measured using Rapid Visco-Analyzer (RVA) and Texture Analyzer (TA), respectively. Effects of SPI addition and dry heating on retrogradation and microstructure of gel samples were investigated using DSC and SEM, respectively. Pasting viscosity of dry-heated samples was significantly higher than that of unheated samples, and at pH 8 compared to pH 6. Dry-heat treatment decreased fracture stress and strain of starch gels containing SPI. No significant effects of dry-heat treatment and pH were observed on retrogradation of starch gels. Addition of SPI retarded starch retrogradation and modified starch gel properties with increased nutritional value. Dry-heat treatment with SPI could be possible method for starch modification.

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