Adsorption of milk proteins onto rice starch granules

Noisuwan, Angkana; Hémar, Yacine; Wilkinson, B. H. P.; Bronlund, John E.

doi:10.1016/j.carbpol.2010.11.029

Cited by 58 publications

(27 citation statements)

References 25 publications

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“…Noisuwan et al examined the adsorption behaviour of sodium caseinates and whey protein isolate (WPI) on normal and waxy starch granules of rice. Centrifugation was used to promote the adsorption of sodium caseinates and adsorption of proteins on to the starch granule surface was confirmed by SDS‐PAGE.…”

Section: Dairy Protein–starch Interactionsmentioning

confidence: 99%

Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review

et al. 2016

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The two biopolymers protein and starch are used to enhance the textural properties of food and play a key role in the formulation of novel food structures. In this paper, the interactions between dairy proteins and starch are discussed with a focus on the recent development on the rheological, pasting, and microstructural properties of these systems. Fortification of extruded cereal based snacks with dairy proteins leads to nutritious and energy dense snack foods. Milk proteins and starch interactions, and their effects on physiochemical and functional properties of extruded products are also explored in this review. Processing parameters of the extrusion process and feed characteristics affect final product quality and act as an important contributor in the determination of overall product texture. Fortification with dairy proteins may result in an acceptable quality of extrusion based ready to eat (RTE) snack foods. This review article will help food technologists to design and predict a product's behaviour during processing and final texture of a starch-protein based food system. Fax: þ64 3 325 3615Abbreviations: a-la, a-lactalbumin; b-lg, b-lactoglobulin; CLSM, confocal laser scanning microscopy; CWM, cross linked maize starch; DSC, differential scanning calorimetry; MPC, milk protein concentrate; PCS, phosphate crosslinked waxy maize starch; RTE, ready to eat; SMP, skim milk powder; SDS-PAGE, sodium dodecyl sulfate-Polyacrylamide gel electrophoresis; RVA, rapid visco analyser; WCF, water chestnut flour; WHC, water-holding capacity; WPC, whey protein concentrate; WPI, whey protein isolate

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Section: Dairy Protein–starch Interactionsmentioning

confidence: 99%

Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review

et al. 2016

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“…Soy protein may prevent the disintegration of granules by limiting their water absorption (Guardeño et al 2012). Another plausible explanation is that proteins may have been absorbed and diffused into the starch granules -thereby preventing the release of amylose (Noisuwan et al 2011). Starch granules are reported to present pits, channels, and holes at the hilum that are large enough for water or reagents to diffuse into the starch granules (Baldwin et al 1994).…”

Section: Microstructurementioning

confidence: 99%

Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces

Guardeño¹,

Vázquez-Gutiérrez²,

Hernando³

et al. 2013

Czech J. Food Sci.

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Guardeño L.M., Vázquez-Gutiérrez J.L., Hernando I., Quiles A. (2013): Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces. Czech J. Food Sci., 31: 575-580.The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high water-binding capacity. Moreover, protein molecules could diffuse into the starch granules and soluble inulin could interact with starch polymers within the granule. Both effects would hinder amylose leaching. Inulin provides better diffusion capacity of gelatinised granules and soy protein-starch granule aggregates than sunflower oil, which helps to decrease viscosity in modified rice starch sauces. Soy protein prevents syneresis in the sauces. Inulin affects colour parameters in native rice starch sauces, probably because of inulin and retrograded amylose polymers interactions. Sauces made with sunflower oil and modified rice starch are best rated by consumers. However, according to the statistical analyses, the replacement of oil by inulin could be suitable to prepare low-fat, gluten, and lactose free white sauces when modified rice starch is used.

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“…Noisuwan et al . () observed by CLSM that milk proteins could adsorb onto the surface of rice starch granules in rice starch–milk protein mixtures. Moreover, inulin crystals can also be observed in the dispersed phase homogeneously distributed throughout the continuous phase.…”

Section: Resultsmentioning

confidence: 98%

Effect of Different Corn Starches on Microstructural, Physical and Sensory Properties of Gluten‐Free White Sauces Formulated with Soy Protein and Inulin

Guardeño

Puig

Hernando

et al. 2013

J Food Process Engineering

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Different corn starches were used to prepare gluten‐free white sauces made with soy protein and inulin. A remarkable different microstructure between sauces made with modified or native starches was observed. The former were characterized by a packed matrix of swollen starch granules, while the latter showed a few starch granule remnants dispersed in a starch polymer–protein–inulin continuous phase. These microstructural differences were related to significant differences (P < 0.05) in the apparent viscosity values observed between sauces made with modified or native starches. Moreover, sauces made with waxy starches exhibited stable apparent viscosity values throughout refrigeration storage. Syneresis was negligible even in sauces made with native starch, proving the high water retention capacity of the soy protein–inulin–starch polymer matrix. In general, sauces made with modified starches had stable color parameters throughout storage and were preferred by consumers, which make them interesting in the development of this type of product. Practical Applications Starches, both native and modified, from several botanical sources have been widely used in food industry to improve the textural properties and stability of sauces during their shelf life. However, new product development is increasingly focused in nutritional aspects due to consumer's demand for healthy food. In this context, the use of corn starches as gluten‐free sources as well as the replacement of fat by inulin and the use of soy protein instead of milk could be interesting in the development of white sauces suitable for consumers with particular nutritional requirements. First, it is necessary to evaluate the structural, physical and sensory properties of these mixtures to select the best formulation for the final product.

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Adsorption of milk proteins onto rice starch granules

Cited by 58 publications

References 25 publications

Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review

Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review

Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces

Effect of Different Corn Starches on Microstructural, Physical and Sensory Properties of Gluten‐Free White Sauces Formulated with Soy Protein and Inulin

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