Year: 2025
Type: article
Abstract: The objective of this study was to analyze the effect of different food proteins (wheat gluten, soy protein, whey protein, and ovalbumin), applied in different proportions, on the pasting and thermal properties of wheat starch using a Rapid Visco Analyzer (RVA) and Differential Scanning Calorimetry (DSC), enriching the RVA analysis with mathematical models for a deeper mechanistic understanding of the pasting behavior. Gluten and whey proteins significantly increased peak viscosity (up to +105% and +22%, respectively), while soy protein and ovalbumin decreased it (up to -16%). Conversely, the addition of all four proteins resulted in an increase in the starch pasting profile during the cooling period of the starch pastes (up to +95%). Additionally, the presence of all four proteins accelerated the starch paste formation process (0.2-0.9 min). Mathematical models showed that the addition of proteins accelerated both the viscosity decline phase (breakdown) immediately following the peak and the subsequent viscosity increase phase (setback), leading to the final viscosity. All proteins increased the gelatinization onset temperature, indicating restricted water availability for starch. Consequently, a decrease in gelatinization enthalpy was observed, most notably with ovalbumin (-28%) and whey protein (-24%). Conversely, the retrogradation characteristics showed no consistent pattern. These results offer valuable insights into managing the thermal stability of starch within diverse food applications (e.g., flour-based products) utilizing different protein sources.
Source: Foods
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,499
Funders: Universidad Nacional de Córdoba, Consejo Nacional de Investigaciones Científicas y Técnicas, Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación, Agencia Nacional de Promoción Científica y Tecnológica, Fondo para la Investigación Científica y Tecnológica
OpenAlex ID: W4416139155