The effects of lotus root amylopectin (LRA) on the formation of whey protein isolate (WPI) gels were investigated at the concentration range from 0 to 1.0% (w/v) by determining the texteral, thermal and rheological properties. Results exhibited these properties of WPI gels could be significantly enhanced by the addition of LRA in a concentration-dependent manner. Compared the gel with free of starch, the gel strength, water holding capacity and thermal transition temperature of WPI gel containing 1% (w/v) amylopectin were enhanced by 12.7-fold, 24.9% and 3.6°C, respectively. According to the analysis of scanning electron microscopy, colorimetric reaction and Fourier transform infrared spectroscopy measurements, it was concluded that the LRA-induced enhancement of WPI gel properties was possibly attributed to the formation of stable three-dimensional gel network, increased contents of reactive sulfhydryl group, CN bond and/or NH bond. Results suggested that LRA might be a good gel modifier.
Keywords: Amylopectin; Gelation; Lotus root; Whey protein isolate.
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