Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures

文献类型： 外文期刊

第一作者： Zhu, Peilei

作者： Zhu, Peilei;Liu, Caiyu;Zhao, Guiyun;Zhu, Peilei;Du, Xianfeng;Wang, Mingchun;Zhu, Peilei;Du, Xianfeng;Wang, Mingchun

作者机构：

关键词： Rice starch; Whey protein; Dry heating; pH shift; Emulsion; Encapsulation

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）

ISSN： 0268-005X

年卷期： 2023 年 140 卷

页码：

收录情况： SCI

摘要： Dry-heat and pH-shifting are simple and effective methods for the modification of starch and protein. To improve the ability of native rice starch (RS) to form stable emulsions, whey protein isolate (WPI) was incorporated into RS samples (RS/WPI mixtures) under different pH conditions (pH 3.0, 5.0, 6.5, 9.0, and 11.0, and pH-shifting) using a dry-heat treatment (130 degrees C, 6 h). The physicochemical properties and emulsifying abilities of the RS/WPI samples with and without dry heating were investigated. Both particle aggregation and contact angle of the dry -heated samples increased with increasing pH. The particle size of D (4, 3) and the contact angle for the sample prepared at pH 11.0 were 34.78 mu m and 95.06 degrees, respectively. Pickering emulsions stabilized by the dry-heated RS/WPI samples prepared at pH 6.5, 9.0 and 11.0 showed lower amounts of creaming. Micrographs showed that the RS/WPI-stabilized Pickering emulsions were packed with numerous starch granules adsorbed spherical droplets and a lot of free starch granules and aggregates filling in the droplet gaps. The results suggest that a combination of pH-shifting and dry heating is an effective strategy in improving the emulsifying ability of RS/ WPI mixtures.

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