Impact of soy protein isolate addition on corn starch during gelatinization: exploring the mechanism behind physicochemical property changes.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-04-03 DOI:10.1002/jsfa.14261

Shuaibo Wang, Qingfei Duan, Fuhan Xie, Jun Fu, Huabing Zhai, Fengwei Xie, Pei Chen

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引用次数: 0

Abstract

Background: Effective food quality management requires an understanding of starch-protein interactions, as many pre-prepared foods rely on partial gelatinization for their texture and stability. The aim of this study was to examine the interactions between soy protein isolate (SPI) and normal corn starch (NCS) at various stages of the starch gelatinization process and to assess their effects on the physicochemical qualities of the resulting composite.

Results: Rheological analysis suggested that hydrogen bonding was the primary mode of interaction in NCS-SPI composites during the gelatinization process. Experiments on the leaching of amylose starch and iodine binding demonstrated dose-dependent and temperature-dependent interactions between SPI and the leached amylose. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) analyses revealed that SPI increased the quantity of hydrogen bonds inside the starch, enhancing both the short-range molecular arrangement and long-range structural order of NCS during the gelatinization process. When the heating temperature was adjusted from 50 to 65 °C, the relative crystallinity (RC) of NCS decreased by 8.02% (from 24.71% to 16.69%) whereas the RC of NCS-SPI decreased by only 1.37% (from 20.43% to 19.06%). Microstructural observations also provided visual evidence of SPI adhering and scattering on the surface of starch granules.

Conclusion: Interactions between SPI and NCS during the gelatinization process significantly impeded the gelatinization of NCS and altered its physicochemical and functional properties. These findings provide valuable insights into starch-protein interactions during the gelatinization process, contributing to research and quality control with regard to starch-based foods. © 2025 Society of Chemical Industry.

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背景：有效的食品质量管理需要了解淀粉与蛋白质之间的相互作用，因为许多预制食品的质地和稳定性都依赖于部分糊化。本研究的目的是考察大豆分离蛋白（SPI）和普通玉米淀粉（NCS）在淀粉糊化过程的不同阶段的相互作用，并评估它们对所得复合材料理化品质的影响：流变学分析表明，氢键是 NCS-SPI 复合材料在糊化过程中的主要相互作用模式。淀粉淀粉浸出和碘结合实验表明，SPI 与浸出淀粉之间的相互作用与剂量和温度有关。傅立叶变换红外（FTIR）和 X 射线衍射（XRD）分析表明，SPI 增加了淀粉内部氢键的数量，在糊化过程中增强了 NCS 的短程分子排列和长程结构顺序。当加热温度从 50 °C 调整到 65 °C 时，NCS 的相对结晶度 (RC) 降低了 8.02%（从 24.71% 降至 16.69%），而 NCS-SPI 的 RC 仅降低了 1.37%（从 20.43% 降至 19.06%）。微观结构观察还提供了 SPI 在淀粉颗粒表面附着和分散的直观证据：结论：在糊化过程中，SPI 和非碳酸钙之间的相互作用极大地阻碍了非碳酸钙的糊化，并改变了其物理化学和功能特性。这些发现为了解糊化过程中淀粉与蛋白质的相互作用提供了宝贵的见解，有助于淀粉基食品的研究和质量控制。© 2025 化学工业协会。

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

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.