Rheology, thermal properties, and microstructure of heat-induced gel of whey protein-acetylated potato starch

Abstract

The objective of the present work was to investigate the effects of acetylated potato starch (APS) on the rheological and thermal properties and the microstructure of a heat‐induced gel of whey protein isolate (WPI) using small‐amplitude oscillatory rheometry, differential scanning calorimetry (DSC), dynamic light scattering (DLS), and scanning electron microscopy (SEM). The rheological results indicated that the elastic (G′) and viscous modulus (G″) of the WPI–APS systems increased as the concentrations of APS increased. During heating and cooling, the rheological profiles of the WPI–APS systems exhibited continuous increases in G′ at temperatures more closely related to those observed for WPI rather than APS. DSC results indicated that increasing APS concentration had no influence on the individual phase transition of WPI and APS. An analysis of the Flory–Huggins parameter χ12 suggested an obvious phase separation between WPI and APS in the WPI–APS system. The comprehensive analytical results indicated that the gelatinization for APS was earlier than the denaturation for WPI, contributing to the formation of larger‐sized WPI–APS aggregates. The results could provide a theoretical foundation for food preparation containing WPI and APS.

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

“…DSC heating curves for acetylated potato starch-whey protein blended systems have shown two obvious peaks, reported to represent acetylated potato starch gelatinization (about 61 °C) and whey protein denaturation (about 73 °C) (Ren et al, 2017). However, single endothermic peaks for other starch-protein blends have also been reported in other studies (Lu et al, 2016;Yang et al, 2019).…”

“…Furthermore, various studies have shown that proteins alone or combined with polysaccharides (e.g. inulin, native starch, or acetylated starch) can produce gel matrices with different microstructures, thereby improving their water-retention, rheological, and texture properties (Nieto-Nieto et al, 2015;Ren, Dong, Yu, Hou, & Cui, 2017;Ren & Wang, 2019;Yu, Ren, Zhao, Cui, & Liu, 2020).…”

Interaction of exopolysaccharide produced byLactobacillus plantarumYW11 with whey proteins and functionalities of the polymer complex

“…The EPS‐YW11/WP at different ratios exhibited three‐dimensional network structure at 25 °C, which became more branched and porous at higher temperatures (60, 90 °C), and with more proportion of the EPS in the complexes. However, the local reaction was lagging behind, resulting in uneven distribution of the microstructure of the polymer complexes (Ren & Dong, 2017). WP could expose amino groups after denaturation at 90 °C, and it was more conducive to the carbonyl ammonia reaction, thus forming more uniform porous structure (Ren & Wang, 2019).…”

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

“…The rheology of whey protein isolate and casein micelles (MC) mixtures upon heating has been evaluated, indicating that WPI binds to MC and strengthens the junctions of the MC network [176]. Likewise, different mixtures, including starch, rice, or other polysaccharides, or other proteins combined with WPI are currently being studied, aiming to improve the structural and functional properties (e.g., strength, viscosity) of protein solutions [176,182].…”

“…Characterization of WP gelation profiles has been recently studied; however, the main challenge remains in the production of effective WP microgel systems to overcome brittleness and susceptibility to syneresis [183]. Research is focusing on the ability of WP to form hydrogels that entail specific structural and sensory characteristics for targeted food products like yoghurt, ice cream, bakery products, desserts, and meat products [182]. Understanding the interactions of whey with other biopolymers is crucial in the sense of novel functional food properties.…”