Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and 魏-carrageenan

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• 作者：Alejandra Espinosa-Dzib^a ; Mariana Ramí ; rez-Gilly^b ; Alberto Tecante^b ; ^{tecante@unam.mx}
• 关键词：Starch ; Whey proteins ; Carrageenan ; Microscopy ; Rheology ; Gels
• 刊名：Food Hydrocolloids
• 出版年：2012
• 期刊代码：37_0268005x
• 类别：ch
• 出版时间：August, 2012
• 卷：28
• 期：2
• 页码：248-257
• 文件大小：1910 K

摘要

The viscoelasticity and microstructure of mixtures of cross-linked waxy maize starch (CH10), whey protein isolate (WPI) and 魏-carrageenan (魏C) at pH 7.0 with 100 mM NaCl were investigated by oscillatory rheometry and confocal laser scanning microscopy (CLSM). Mixtures were heated to 90 掳C (1.5 掳C/min), held for 10 min at this temperature and cooled. Within the range of concentrations studied, CH10 swollen granules reinforced WPI and 魏C networks. The mechanical behavior of the three-component mixtures was modified by different WPI concentrations, but 魏C governed the overall response due to its gelling ability. CLSM images of three-component mixtures showed particulate systems in which swollen starch granules are surrounded by 魏C and WPI. CH10 granules were immersed in a single phase and a separate phase of 魏C and WPI, for low and high concentrations of these components, respectively. Therefore, it is possible to obtain two- and three-phase mixtures.