Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites

Autores
Colombo, Andrés; Leon, Alberto Edel; Ribotta, Pablo Daniel
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of soy protein concentrate (SPC) on the rheological and calorimetric properties of corn, wheat, and cassava starches was assessed. SPC increased To values and decreased the ΔH of all tested starches, which could be related to lower availability of water for starch gelatinization and/or to the interactions between SPC and amorphous regions of starch granules. SPC and sugar addition modified the viscosity parameters (obtained through a rapid visco-analyser) of starch pastes, which was attributed to an increase in solid content and to the interaction of proteins with the starch dispersed phase. Frequency sweeps were carried out with a rheometer on gels containing starch, SPC, and sucrose. SPC raised storage and loss modulus, producing more consistent starch gels. Besides, penetration tests showed that SPC steadily increased starch gel firmness. Scanning electron micrographs showed that protein concentrate produced gels with closer structures. Summarizing, the starch and SPC in the gels obtained were expected to be arranged in a two-phase system. Results showed that it is possible to achieve different textures for starch dessert formulations.
Fil: Colombo, Andrés. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. 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: Ribotta, Pablo Daniel. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Materia
Gel
Soy protein concentrate
Gelatinization
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:11336/280081
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/280081
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate compositesColombo, AndrésLeon, Alberto EdelRibotta, Pablo DanielGelSoy protein concentrateGelatinizationStarchhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of soy protein concentrate (SPC) on the rheological and calorimetric properties of corn, wheat, and cassava starches was assessed. SPC increased To values and decreased the ΔH of all tested starches, which could be related to lower availability of water for starch gelatinization and/or to the interactions between SPC and amorphous regions of starch granules. SPC and sugar addition modified the viscosity parameters (obtained through a rapid visco-analyser) of starch pastes, which was attributed to an increase in solid content and to the interaction of proteins with the starch dispersed phase. Frequency sweeps were carried out with a rheometer on gels containing starch, SPC, and sucrose. SPC raised storage and loss modulus, producing more consistent starch gels. Besides, penetration tests showed that SPC steadily increased starch gel firmness. Scanning electron micrographs showed that protein concentrate produced gels with closer structures. Summarizing, the starch and SPC in the gels obtained were expected to be arranged in a two-phase system. Results showed that it is possible to achieve different textures for starch dessert formulations.Fil: Colombo, Andrés. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. 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: Ribotta, Pablo Daniel. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; ArgentinaWiley VCH Verlag2011-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/280081Colombo, Andrés; Leon, Alberto Edel; Ribotta, Pablo Daniel; Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites; Wiley VCH Verlag; Starch/starke; 63; 2; 2-2011; 83-950038-9056CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/star.201000095info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201000095info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-02-06T13:45:36Zoai:ri.conicet.gov.ar:11336/280081instacron: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:34982026-02-06 13:45:36.556CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites
title Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites
spellingShingle Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites
Colombo, Andrés
Gel
Soy protein concentrate
Gelatinization
Starch
title_short Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites
title_full Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites
title_fullStr Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites
title_full_unstemmed Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites
title_sort Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites
dc.creator.none.fl_str_mv Colombo, Andrés
Leon, Alberto Edel
Ribotta, Pablo Daniel
author Colombo, Andrés
author_facet Colombo, Andrés
Leon, Alberto Edel
Ribotta, Pablo Daniel
author_role author
author2 Leon, Alberto Edel
Ribotta, Pablo Daniel
author2_role author
author
dc.subject.none.fl_str_mv Gel
Soy protein concentrate
Gelatinization
Starch
topic Gel
Soy protein concentrate
Gelatinization
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 The effect of soy protein concentrate (SPC) on the rheological and calorimetric properties of corn, wheat, and cassava starches was assessed. SPC increased To values and decreased the ΔH of all tested starches, which could be related to lower availability of water for starch gelatinization and/or to the interactions between SPC and amorphous regions of starch granules. SPC and sugar addition modified the viscosity parameters (obtained through a rapid visco-analyser) of starch pastes, which was attributed to an increase in solid content and to the interaction of proteins with the starch dispersed phase. Frequency sweeps were carried out with a rheometer on gels containing starch, SPC, and sucrose. SPC raised storage and loss modulus, producing more consistent starch gels. Besides, penetration tests showed that SPC steadily increased starch gel firmness. Scanning electron micrographs showed that protein concentrate produced gels with closer structures. Summarizing, the starch and SPC in the gels obtained were expected to be arranged in a two-phase system. Results showed that it is possible to achieve different textures for starch dessert formulations.
Fil: Colombo, Andrés. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. 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: Ribotta, Pablo Daniel. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
description The effect of soy protein concentrate (SPC) on the rheological and calorimetric properties of corn, wheat, and cassava starches was assessed. SPC increased To values and decreased the ΔH of all tested starches, which could be related to lower availability of water for starch gelatinization and/or to the interactions between SPC and amorphous regions of starch granules. SPC and sugar addition modified the viscosity parameters (obtained through a rapid visco-analyser) of starch pastes, which was attributed to an increase in solid content and to the interaction of proteins with the starch dispersed phase. Frequency sweeps were carried out with a rheometer on gels containing starch, SPC, and sucrose. SPC raised storage and loss modulus, producing more consistent starch gels. Besides, penetration tests showed that SPC steadily increased starch gel firmness. Scanning electron micrographs showed that protein concentrate produced gels with closer structures. Summarizing, the starch and SPC in the gels obtained were expected to be arranged in a two-phase system. Results showed that it is possible to achieve different textures for starch dessert formulations.
publishDate 2011
dc.date.none.fl_str_mv 2011-02
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/11336/280081
Colombo, Andrés; Leon, Alberto Edel; Ribotta, Pablo Daniel; Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites; Wiley VCH Verlag; Starch/starke; 63; 2; 2-2011; 83-95
0038-9056
CONICET Digital
CONICET
url http://hdl.handle.net/11336/280081
identifier_str_mv Colombo, Andrés; Leon, Alberto Edel; Ribotta, Pablo Daniel; Rheological and calorimetric properties of corn‐, wheat‐, and cassava‐ starches and soybean protein concentrate composites; Wiley VCH Verlag; Starch/starke; 63; 2; 2-2011; 83-95
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/10.1002/star.201000095
info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201000095
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
application/pdf
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 12.600915

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