Swelling than diffusion behavior of starch under protein crowding conditions affects the texture of the protein/starch blend gels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-19 DOI:10.1016/j.foodhyd.2024.110859

Xuxu Li , Mingcong Fan , Qilin Huang , Siming Zhao , Shanbai Xiong , Dapeng Li

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Abstract

The study evaluated the swelling and diffusion behaviors of crosslinked/acetylated tapioca starches with various modification degrees under myofibrillar protein (MP) crowding. It also evaluated their relationship with the MP/starch blend gel performance. The swelling ratio (SR) of starch granules decreased significantly from 2.26 to 3.00 in the absence of MP to 1.74–1.96 under MP crowding, with the minimum SR (1.74) for high-crosslinked/high-acetylated TS (HC-HA-TS), which indicated MP crowding and highly crosslinked/acetylated modification reduced starch granule swelling significantly. Furthermore, there was minimal protein diffusion into the starch matrix, but significant amylose diffusion into the MP matrix, forming a starch-protein coexisting region. HC-HA-TS had the smallest average diffusion area, while raw TS had the largest. SR and diffusion area variations are due to the modification methods and degrees used, where crosslinking inhibits swelling while acetylation promotes it, as well as the constraints imposed by MP gelation. In our correlation analysis, we found that starch diffusion had little effect on the texture of MP/TS gels regardless of MP presence or absence; instead, starch swelling was the dominant factor, with a higher SR under MP crowding contributing to the enhanced texture.

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蛋白质拥挤条件下淀粉的膨胀比扩散行为影响蛋白质/淀粉混合凝胶的质地

该研究评估了不同改性度的交联/乙酰化木薯淀粉在肌纤维蛋白（MP）挤压下的膨胀和扩散行为。研究还评估了它们与 MP/淀粉混合凝胶性能的关系。淀粉颗粒的膨胀率（SR）从无 MP 时的 2.26 至 3.00 显著下降到有 MP 挤占时的 1.74 至 1.96，其中高交联/高乙酰化 TS（HC-HA-TS）的 SR 最小（1.74），这表明 MP 挤占和高交联/乙酰化改性显著降低了淀粉颗粒的膨胀率。此外，蛋白质扩散到淀粉基质中的程度很小，但淀粉扩散到 MP 基质中的程度很大，形成了淀粉-蛋白质共存区。HC-HA-TS 的平均扩散面积最小，而原 TS 的扩散面积最大。SR和扩散面积的变化是由所使用的改性方法和程度造成的，其中交联会抑制溶胀，而乙酰化则会促进溶胀，同时还受到 MP 凝胶化的限制。在相关性分析中，我们发现无论是否存在 MP，淀粉扩散对 MP/TS 凝胶的质地影响都很小；相反，淀粉溶胀是主导因素，MP 挤压下较高的 SR 是质地增强的原因。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.