Improving the quality of solidified yogurt with high-voltage electric field-treated chestnut short amylose/protein composite nanoparticles

Starch/protein composite nanoparticles have significant potential as gel modifiers for solidified yogurt. This study employed a high-voltage electric field to treat chestnut short amylose, which was then combined with three proteins to produce composite nanoparticles. The physicochemical properties of the nanoparticles and their effects on the quality of solidified yogurt were systematically investigated. The results indicated that high-voltage electric field treatment significantly improved starch nanoparticle uniformity, reducing size distribution from 0.375 to 0.172, and enhanced the thermal stability of short amylose-protein composite nanoparticles. Notably, the short amylose/soybean protein isolate (10:7.5, w/w) composite nanoparticles exhibited a peak temperature of 108.5 °C. When incorporated into solidified yogurt, the storage modulus at an angular frequency of 35 rad/s exceeded 85 Pa, representing a 131.75 % increase over the control. These findings underscore the potential of high-voltage electric field-treated short amylose/protein composite nanoparticles as highly effective gel modifiers for solidified yogurt.