Influence of whey protein isolate on pasting,thermal, and structural characteristics of oat starch |
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| Affiliation: | 1. Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647 New Zealand;2. School of Science, RMIT University, Melbourne, VIC 3000, Australia;3. Riddet Institute, Palmerston North 4442, New Zealand;4. Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh 27695 |
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| Abstract: | We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. The pasting properties of the starch showed that hot paste viscosity increased with the addition of WPI in the system, and relative breakdown decreased. Thermal analysis showed a significant effect of WPI on oat starch by increasing the peak temperature of differential scanning calorimeter endotherms. The X-ray diffraction and Fourier transform infrared spectroscopy studies revealed that WPI increased the ordered structuration of starch paste, as evident by an increase in relative crystallinity; in addition, a decrease in infrared bands at 1,024 cm?1 and 1,080 cm?1 suggested decreased gelatinization of oat starch granules. Overall, WPI at different concentrations affected the oat starch gelatinization properties. |
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| Keywords: | oat starch whey protein isolate starch gelatinization protein-starch interaction |
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