Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes

Chengbin Zhao; Zhenchi Miao; Qi Qi; Qihang Zheng; Yuxuan Mao; Zejun Chu; Hao Zhang; Xiuying Xu; Mingzhu Zheng; Jingsheng Liu

doi:10.1016/j.fochx.2023.100671

Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes

Food Chem X. 2023 Apr 1:18:100671. doi: 10.1016/j.fochx.2023.100671. eCollection 2023 Jun 30.

Authors

Chengbin Zhao^{1

2}, Zhenchi Miao^{1

2}, Qi Qi^{1

2}, Qihang Zheng^{1

2}, Yuxuan Mao^{1

2}, Zejun Chu^{1

2}, Hao Zhang^{1

2}, Xiuying Xu^{1

2}, Mingzhu Zheng^{1

2}, Jingsheng Liu^{1

2}

Affiliations

¹ College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
² National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.

Abstract

Soy protein isolate (SPI) was mixed with different concentrations of common starch (CS) and waxy starch (WS) from corn. The interactions of SPI with CS or WS and their effects on the acid-induced cold gelation properties of complexes were investigated. Compared with WS, SPI could bind to CS more strongly and formed a tighter SPI-CS non-covalent complex, which resulted in the increased β-sheet and a more ordered secondary structure. The gel strength, water holding capacity (WHC), viscoelasticity, hydrophobic interactions and thermal stability of SPI-CS complex gels were enhanced as increasing CS concentration, and the complex with 2% of CS had the best gelation properties. Although adding WS reduced the gel strength, rheological properties and hydrophobic interactions of SPI-WS complex gels, it improved the WHC and thermal stability of the complex gels. Therefore, CS had a broader effect on improving acid-induced cold gelation properties of SPI than WS.

Keywords: Cold gelation properties; Common starch; Protein–starch interactions; Soy protein isolate; Waxy starch.