Starch gelatinization inside a whey protein gel formed by cold gelation

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dc.contributor.authorLavoisier, Anais
dc.contributor.authorMiguel Aguilera, Jose
dc.date.accessioned2025-01-23T21:15:22Z
dc.date.available2025-01-23T21:15:22Z
dc.date.issued2019
dc.description.abstractNative potato starch (PS) granules were trapped within a whey protein network formed by cold gelation. Heat treatment of these composite gels induced PS gelatinization inside the protein network, which was studied with a DSC/hot-stage system and confocal laser scanning microscopy. Gelatinization inside the protein network was also indirectly followed by rheological measurements and mechanical properties of the composite gels measured before and after heat treatment. The presence of the protein network shortened the gelatinization by 3 degrees C, reduced the gelatinization enthalpy by 42% and significantly restricted granules swelling. The rheological and mechanical properties of the gels were influenced by PS swelling, depending on starch concentration. After reheating to 90 degrees C, the addition of 1% PS resulted in a weakening of the gel. However, the addition of 9% PS led to a reinforcement of the gel, probably due to the formation of an interpenetrating network between whey proteins and the gelatinized PS.
dc.description.funderNational Commission for Science and Technology, Chile [FONDECYT]
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2019.03.013
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2019.03.013
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/101083
dc.identifier.wosidWOS:000466621800003
dc.language.isoen
dc.pagina.final27
dc.pagina.inicio18
dc.revistaJournal of food engineering
dc.rightsacceso restringido
dc.subjectSoft food
dc.subjectComposite gel
dc.subjectDSC/Hot-stage
dc.subjectTexture
dc.subjectRheology
dc.subjectMicroscopy
dc.subject.ods03 Good Health and Well-being
dc.subject.ods02 Zero Hunger
dc.subject.odspa03 Salud y bienestar
dc.subject.odspa02 Hambre cero
dc.titleStarch gelatinization inside a whey protein gel formed by cold gelation
dc.typeartículo
dc.volumen256
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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