Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems
文献类型： 外文期刊
第一作者： Xu, Fen
作者： Xu, Fen;Liu, Wei;Liu, Qiannan;Zhang, Chunjiang;Hu, Honghai;Zhang, Hong
作者机构：
关键词： dough properties; gelatinization; microstructure; potato starch; rheology; wheat gluten
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期：
页码：
收录情况： SCI
摘要： This research investigated the viscosity, thermal, thermomechanical, and microstructural properties of potato starch-wheat gluten composite systems with different starch/gluten ratios under mechanical shear and heating conditions. Results showed that the peak, trough, and final viscosities increased with the increase in potato starch fraction. The breakdown and setback values of samples decreased with increasing gluten content, and the endothermic enthalpy showed a similar variation trend. The gelatinization temperature of the samples increased significantly as the gluten proportion increased. Morphological observation showed that the gluten protein was wrapped around potato starch granules and the starch granules have a diluting effect on gluten network. Moreover, gluten formed a water diffusion barrier out of the starch granules, this barrier effect and the competitive hydration between starch and gluten could primarily explain the delayed gelatinization temperatures.
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