Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 126 - 132

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027531

Influence of potato starch on gelation properties of zein

  • LI Weiyu ,
  • WANG Qiming ,
  • YU Jiaqi ,
  • 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: 2021-03-27

  Revised date: 2021-07-11

  Online published: 2022-06-10

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Abstract

The gel was prepared from potato starch and zein, and the water holding capacity, whiteness, swelling rate, texture and structural characteristics were measured to investigate the effects of different potato starch content (6%, 9%, 12%, 15%, 18%) and freeze-thaw on gelation properties of zein. The results showed that the hardness, chewiness and elasticity of the gel increased significantly with the increase of potato starch content (P<0.05). The cohesion decreased at first and then increased, and freeze-thaw caused them increased. The water-holding capacity of the gel increased, however, after freeze-thaw treatment, it decreased in vary degrees. Moreover, the whiteness increased with the increase of potato starch content (P<0.05) and the swelling property decreased. The hydrogen bond and hydrophobic interaction were dominant in chemical reactions, while disulfide bond and ionic bond were weak. Therefore, the addition of potato starch could improve the gel properties of zein, and provide a theoretical basis for the further development and application of zein gel.

Key words： potato starches; zein; gel properties; texture properties; freeze-thaw treatment

Cite this article

LI Weiyu , WANG Qiming , YU Jiaqi , XU Hongfeng , LEI Xiaojuan , ZHAO Jichun , LEI Lin , MING Jian . Influence of potato starch on gelation properties of zein[J]. Food and Fermentation Industries, 2022 , 48(10) : 126 -132 . DOI: 10.13995/j.cnki.11-1802/ts.027531

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