Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems

Autores
Ribotta, Pablo Daniel; Rosell, Cristina M.
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Reformulation of traditional food systems to introduce new ingredients may change their structure and perceived texture. Interactions between proteins and starch during processing can markedly influence starch gel network structure and rheological profile. The present work aimed to study the effects of soybean protein and the products of enzymatic modification on the pasting and rheological profile of corn and cassava starch. The behavior of those proteinenriched gels during storage was also assessed. Soybean protein isolate (SPI) was incubated with endopeptidase (AL) or food grade microbial transglutaminase (TG). Pasting and rheological behavior, water retention capacity, and structure of protein- and hydrolyzed protein-starch gels were analyzed. Protein incorporation increased the viscosity of starch suspension during and after heating. SPI-modified proteins increased peak viscosity. Only the structural modifications brought by TG on SPI increased the final viscosity during starch pasting and the storage modulus (G′). This modulus (G′) of the gelled systems decreased with the addition of AL-treated protein isolate. Light and fluorescence microscopy showed that SPI formed a continuous phase, like a network, in the gelled system. Different network structures and rheological properties can be obtained when SPI are modified by protease and TG enzymes, which may be very useful for designing new food products.
Fil: Ribotta, Pablo Daniel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Rosell, Cristina M.. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Materia
ENZYMATIC MODIFICATION
SOYBEAN PROTEIN
STARCH
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/186548
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systemsRibotta, Pablo DanielRosell, Cristina M.ENZYMATIC MODIFICATIONSOYBEAN PROTEINSTARCHhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Reformulation of traditional food systems to introduce new ingredients may change their structure and perceived texture. Interactions between proteins and starch during processing can markedly influence starch gel network structure and rheological profile. The present work aimed to study the effects of soybean protein and the products of enzymatic modification on the pasting and rheological profile of corn and cassava starch. The behavior of those proteinenriched gels during storage was also assessed. Soybean protein isolate (SPI) was incubated with endopeptidase (AL) or food grade microbial transglutaminase (TG). Pasting and rheological behavior, water retention capacity, and structure of protein- and hydrolyzed protein-starch gels were analyzed. Protein incorporation increased the viscosity of starch suspension during and after heating. SPI-modified proteins increased peak viscosity. Only the structural modifications brought by TG on SPI increased the final viscosity during starch pasting and the storage modulus (G′). This modulus (G′) of the gelled systems decreased with the addition of AL-treated protein isolate. Light and fluorescence microscopy showed that SPI formed a continuous phase, like a network, in the gelled system. Different network structures and rheological properties can be obtained when SPI are modified by protease and TG enzymes, which may be very useful for designing new food products.Fil: Ribotta, Pablo Daniel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Rosell, Cristina M.. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaWiley VCH Verlag2010-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/186548Ribotta, Pablo Daniel; Rosell, Cristina M.; Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems; Wiley VCH Verlag; Starch/starke; 62; 7; 7-2010; 373-3830038-9056CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1002/star.200900259info:eu-repo/semantics/altIdentifier/doi/10.1002/star.200900259info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:39:33Zoai:ri.conicet.gov.ar:11336/186548instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:39:33.375CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
title Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
spellingShingle Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
Ribotta, Pablo Daniel
ENZYMATIC MODIFICATION
SOYBEAN PROTEIN
STARCH
title_short Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
title_full Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
title_fullStr Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
title_full_unstemmed Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
title_sort Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
dc.creator.none.fl_str_mv Ribotta, Pablo Daniel
Rosell, Cristina M.
author Ribotta, Pablo Daniel
author_facet Ribotta, Pablo Daniel
Rosell, Cristina M.
author_role author
author2 Rosell, Cristina M.
author2_role author
dc.subject.none.fl_str_mv ENZYMATIC MODIFICATION
SOYBEAN PROTEIN
STARCH
topic ENZYMATIC MODIFICATION
SOYBEAN PROTEIN
STARCH
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Reformulation of traditional food systems to introduce new ingredients may change their structure and perceived texture. Interactions between proteins and starch during processing can markedly influence starch gel network structure and rheological profile. The present work aimed to study the effects of soybean protein and the products of enzymatic modification on the pasting and rheological profile of corn and cassava starch. The behavior of those proteinenriched gels during storage was also assessed. Soybean protein isolate (SPI) was incubated with endopeptidase (AL) or food grade microbial transglutaminase (TG). Pasting and rheological behavior, water retention capacity, and structure of protein- and hydrolyzed protein-starch gels were analyzed. Protein incorporation increased the viscosity of starch suspension during and after heating. SPI-modified proteins increased peak viscosity. Only the structural modifications brought by TG on SPI increased the final viscosity during starch pasting and the storage modulus (G′). This modulus (G′) of the gelled systems decreased with the addition of AL-treated protein isolate. Light and fluorescence microscopy showed that SPI formed a continuous phase, like a network, in the gelled system. Different network structures and rheological properties can be obtained when SPI are modified by protease and TG enzymes, which may be very useful for designing new food products.
Fil: Ribotta, Pablo Daniel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Rosell, Cristina M.. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
description Reformulation of traditional food systems to introduce new ingredients may change their structure and perceived texture. Interactions between proteins and starch during processing can markedly influence starch gel network structure and rheological profile. The present work aimed to study the effects of soybean protein and the products of enzymatic modification on the pasting and rheological profile of corn and cassava starch. The behavior of those proteinenriched gels during storage was also assessed. Soybean protein isolate (SPI) was incubated with endopeptidase (AL) or food grade microbial transglutaminase (TG). Pasting and rheological behavior, water retention capacity, and structure of protein- and hydrolyzed protein-starch gels were analyzed. Protein incorporation increased the viscosity of starch suspension during and after heating. SPI-modified proteins increased peak viscosity. Only the structural modifications brought by TG on SPI increased the final viscosity during starch pasting and the storage modulus (G′). This modulus (G′) of the gelled systems decreased with the addition of AL-treated protein isolate. Light and fluorescence microscopy showed that SPI formed a continuous phase, like a network, in the gelled system. Different network structures and rheological properties can be obtained when SPI are modified by protease and TG enzymes, which may be very useful for designing new food products.
publishDate 2010
dc.date.none.fl_str_mv 2010-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/186548
Ribotta, Pablo Daniel; Rosell, Cristina M.; Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems; Wiley VCH Verlag; Starch/starke; 62; 7; 7-2010; 373-383
0038-9056
CONICET Digital
CONICET
url http://hdl.handle.net/11336/186548
identifier_str_mv Ribotta, Pablo Daniel; Rosell, Cristina M.; Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems; Wiley VCH Verlag; Starch/starke; 62; 7; 7-2010; 373-383
0038-9056
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1002/star.200900259
info:eu-repo/semantics/altIdentifier/doi/10.1002/star.200900259
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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