Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Marina Villanueva , Beatriz De Lamo , Joanna Harasym , Felicidad Ronda


This study evaluated for first time the effect of Microwave (MW) radiation on systems based on potato and rice starches supplemented with 5% of calcium caseinate (CA) or soy protein isolate (SPI). The goal of this treatment was the physical modification of these starch-based systems to provide ingredients of new functionalities. The hydration and pasting properties as well as gel viscoelastic features were evaluated. Dynamic oscillatory rheological tests were used. The effect of MW treatment (MWT) depended on the starch botanical origin and was significantly affected by protein presence and type. MWT of starch + protein blends revealed the most notable changes when SPI was added. Adding it to rice starch decreased swelling power (-45%), altered viscometric profiles and reinforced gel structure with important increases in both viscoelastic moduli (+160%-G’ and +58%-G’’). In blends with potato starch, MWT increased water absorption capacity (+115%) and decreased water solubility index (-82%). MWT of protein-potato blends promoted gel stability, decreased their pasting profiles and resulted in enhanced viscoelastic moduli (+483-G’ and 243%-G’’). MWT combined with protein addition allows designing starch-based foods with tailored properties.
Autor Marina Villanueva
Marina Villanueva
, Beatriz De Lamo
Beatriz De Lamo
, Joanna Harasym (IE / CHiTŻ / KBA)
Joanna Harasym
- Katedra Biotechnologii i Analizy Żywności
, Felicidad Ronda
Felicidad Ronda
Tytuł czasopisma/seriiCarbohydrate Polymers, ISSN 0144-8617, (A 40 pkt)
Rok wydania2018
Objętość publikacji w arkuszach wydawniczych0.5
Słowa kluczowe w języku angielskimMicrowave, Functional properties, Gel rheology, Potato starch, Rice starch
Klasyfikacja ASJC2505 Materials Chemistry; 2507 Polymers and Plastics; 1605 Organic Chemistry
Języken angielski
Villanueva_De_Lamo_Harasym_Ronda_Microwave_Radiation_And_Protein_Addition.pdf 583,92 KB
Punktacja (całkowita)40
PunktacjaPunktacja MNiSW = 40.0, 02-07-2019, ArticleFromJournal
Wskaźniki publikacji Scopus SNIP (Source Normalised Impact per Paper): 2016 = 1.745; Impact Factor WoS: 2017 = 5.158 (2) - 2017=5.326 (5)
Liczba cytowań*4 (2019-11-10)
Udostępnij Udostępnij

Pobierz odnośnik do tego rekordu

* Podana liczba cytowań wynika z analizy informacji dostępnych w Internecie i jest zbliżona do wartości obliczanej przy pomocy systemu Publish or Perish.