Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Marina Villanueva; Beatriz De Lamo; Joanna Harasym; Felicidad Ronda

doi:10.1016/j.carbpol.2018.08.052

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Carbohydr Polym. 2018 Dec 1:201:374-381. doi: 10.1016/j.carbpol.2018.08.052. Epub 2018 Aug 13.

Authors

Marina Villanueva¹, Beatriz De Lamo¹, Joanna Harasym², Felicidad Ronda³

Affiliations

¹ Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
² Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; Bio-Ref Lab, Department of Biotechnology and Foods Analysis, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Wrocław, Poland.
³ Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain. Electronic address: fronda@iaf.uva.es.

PMID: 30241831
DOI: 10.1016/j.carbpol.2018.08.052

Abstract

This study evaluated for first time the effect of Microwave (MW) radiation on systems based on potato and rice starches supplemented with 5% of calcium caseinate (CA) or soy protein isolate (SPI). The goal of this treatment was the physical modification of these starch-based systems to provide ingredients of new functionalities. The hydration and pasting properties as well as gel viscoelastic features were evaluated. Dynamic oscillatory rheological tests were used. The effect of MW treatment (MWT) depended on the starch botanical origin and was significantly affected by protein presence and type. MWT of starch + protein blends revealed the most notable changes when SPI was added. Adding it to rice starch decreased swelling power (-45%), altered viscometric profiles and reinforced gel structure with important increases in both viscoelastic moduli (+160%-G' and +58%-G''). In blends with potato starch, MWT increased water absorption capacity (+115%) and decreased water solubility index (-82%). MWT of protein-potato blends promoted gel stability, decreased their pasting profiles and resulted in enhanced viscoelastic moduli (+483-G' and 243%-G''). MWT combined with protein addition allows designing starch-based foods with tailored properties.

Keywords: Functional properties; Gel rheology; Microwave; Potato starch; Rice starch.