Food and Fermentation Industries >

2022 , Vol. 48 >Issue 2: 131 - 138

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027190

Effect of corn starch on gelatin properties of gliadin

  • YU Jiaqi ,
  • WANG Qiming ,
  • LI Weiyu ,
  • XU Hongfeng ,
  • LEI Xiaojuan ,
  • ZHAO Jichun ,
  • LEI Lin ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China)

Received date: 2021-02-28

  Revised date: 2021-04-27

  Online published: 2022-02-28

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Abstract

The corn starch (6%, 9%, 12%, 15% and 18%) was added to gliadin solution to form a complex, and then the complex was heated to form a gel. The chemical forces, water holding capacity, whiteness, texture characteristics, rheological properties and swelling rate were determined. The results showed that, with the addition of corn starch, the ionic bond, hydrogen bond, hydrophobic interaction and disulfide bond content in the protein starch composite gel increased first and then decreased (P<0.05). The water holding capacity of the gel increased first and then levelled gently (P>0.05), and the maximum reached 99.515% (the corn starch was 18%). However, the whiteness and swelling rate of the gel decreased (P>0.05), and the hardness increased (P>0.05). The storage modulus and loss modulus increased first and then decreased. When the corn starch was 15%, the storage modulus and loss modulus reached the maximum. A suitable corn starch addition had a good filling effect on the gel network. Freezing-thawing cycles caused the decrease in water holding capacity, and the increase in the whiteness and hardness. This study provides a theoretical basis for gliadin in gel processing and drug gel release.

Key words： gliadin; starch; interaction; texture characteristics; gel properties

Cite this article

YU Jiaqi , WANG Qiming , LI Weiyu , XU Hongfeng , LEI Xiaojuan , ZHAO Jichun , LEI Lin , MING Jian . Effect of corn starch on gelatin properties of gliadin[J]. Food and Fermentation Industries, 2022 , 48(2) : 131 -138 . DOI: 10.13995/j.cnki.11-1802/ts.027190

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