Effect of protein addition in properties of gels produced with jackfruit (Artocarpus integrifolia) seed starch: rheological and texture properties.
J Food Sci Technol
; 60(12): 2916-2926, 2023 Dec.
Article
en En
| MEDLINE
| ID: mdl-37786599
Starches and proteins are two major types of biopolymer components in many foods. The interactions of protein with starches greatly influence the matrix structure and properties of starch-based food systems. In this study, the physical-chemical properties and the effect of the commercial whey protein concentrate in the texture and rheological properties of jackfruit starch gels were evaluated. The experimental design was completely randomized, using a 4 × 4 complete factorial scheme, with four levels of starch (3, 6, 9 and 12%) and four levels of protein (0, 2, 4 and 6%). In higher concentrations of starch the addition of proteins delayed the beginning of gelatinization, led to an increase in G' and Gâ³ and decrease in the tan (δ) values, characterizing the gel as strong, e.g., the gel network became more structured. However, in the treatment with 6% starch the addition of protein led to a decrease in gel strength. For gels with 9% starch the increase in protein concentration, led a slight increase in the hardness and cohesiveness, characterizing a more rigid and cohesive gel. Overall, gels with 3 and 6% of starch showed characteristic behavior of a weak gel and with 9 and 12% of strong gel. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05793-1.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Tipo de estudio:
Clinical_trials
Idioma:
En
Revista:
J Food Sci Technol
Año:
2023
Tipo del documento:
Article
Pais de publicación:
India