Impact of Soybean Proteins Addition on Thermal and Retrogradation Properties of Nonwaxy Corn Starch
2015
Yu, Shifeng | Jiang, Lian‐Zhou | Kopparapu, Narasimha Kumar
In the present research, the impacts of soybean 7S and 11S globulins and soybean protein isolate (SPI) on thermal behavior and retrogradation properties of nonwaxy corn starch were evaluated by a differential scanning calorimetry. Addition of soybean 7S and 11S globulins increased the onset, peak temperatures and thermal enthalpy of corn starch. Addition of soybean 7S globulin retarded starch retrogradation and decreased retrogradation enthalpy of corn starch gel, whereas addition of soybean 11S globulin promoted starch retrogradation and increased the retrogradation enthalpy values of corn starch gel during storage. On the other hand, SPI had little effects on thermal behavior and retrogradation properties of corn starch. Therefore, addition of soybean 7S and 11S globulins to starch system is a good method to improve or retard starch retrogradation; it is very useful in food industry for production of high‐quality starch‐based products. PRACTICAL APPLICATIONS: Starch and proteins are the two major food components in starch‐based food products, and their interactions are very important for the quality of foods. In the present work, the impacts of soybean 7S and 11S globulins and soybean protein isolate on the thermal and retrogradation properties of nonwaxy corn starch were studied. Addition of soybean globulins (7S and 11S) can increase the onset, peak temperatures and thermal enthalpy of corn starch. Soybean 7S globulin can retard starch retrogradation, but soybean 11S globulin promoted starch retrogradation of corn starch gel during storage. The method of controlling addition of soybean proteins is potentially very useful for production of high‐quality starch‐based products in food industry.
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