Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing

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

“…Both covalent-bonding and non-covalent interactions have been reported to exist between starches and proteins (Li, Wang, Chen, Yu, & Feng, 2018;Ren & Wang, 2019;Wang et al, 2021).…”

“…Starch gels generally have dense and porous network structures, while protein gel structures can differ, depending on a given protein's gelation ability (Joshi et al, 2014;Yang, Liu, Ashton, Gorczyca, & Kasapis, 2013;Zhang et al, 2019). Some studies (Joshi et al, 2014;Zhang et al, 2019) have reported that gels with protein have a tighter and more homogeneous structure, compared to gels without protein, while other researchers (Sun & Xiong, 2014;Wang et al, 2021) have reported that mixed starch-protein gels become looser with an increasing proportion of protein in the blend. Such behavior is thought to be related to the ability of proteins to form gels and to their interactions with starches (Sun & Xiong, 2014;Zhang et al, 2019).…”

“…X-ray scattering has been widely used to characterize the long-range ordered structures of starches, including their relative crystallinity (Wang, Li, et al, 2015). The crystalline structure of native starches is destroyed during gelatinization, leading to the disappearance of the XRD peaks representing crystallites (Wang et al, 2021). With increasing storage time, many cooked starch J o u r n a l P r e -p r o o f 28 matrices typically manifest diffraction peaks due to recrystallization or retrogradation (Hu et al, 2020;Xiao & Zhong, 2017).…”

“…Thus, proteins can affect starch gelatinization in different ways, depending on their ability to retain J o u r n a l P r e -p r o o f 35 water and their interactions with starch granule surfaces and starch molecules (Ribotta et al, 2007;Wang et al, 2021).…”

“…López-Barón et al ( 2017) have reported that the addition of denatured and hydrolyzed plant proteins to wheat starch increased the T p value for wheat starch gelatinization more obviously than did the corresponding addition of native plant proteins, possibly due to changes in surface hydrophobicity and WHC of such plant proteins after their heat-induced denaturation or hydrolysis. It has been speculated that the effects of proteins on starch gelatinization may result from a competition for available water between these two types of biopolymer, leading to a water re-distribution between them (Li et al, 2020;Lu et al, 2016;Ren & Wang, 2019;Yang, Luan, Ashton, Gorczyca, & Kasapis, 2014;Zhu et al, 2020), or from interactions between starch granules and proteins and/or between material leached out of starch granules and proteins (Chen, Zhou, Yang, & Cui, 2015;Chen, Luo, et al, 2019;Li & Zhu, 2017;Ribotta et al, 2007;Wang et al, 2021;Zhu et al, 2020). In these ways, the starch gelatinization temperature could be significantly affected by the specific type and dosage of protein and/or by various starch-protein interactions.…”