The effects of lotus root amylopectin on the formation of whey protein isolate gels. (1st November 2017)

• Record Type: Journal Article
• Authors: Liu, Kang; Li, Qiang-Ming; Pan, Li-Hua; Qian, Xin-Ping; Zhang, Hai-Lin; Zha, Xue-Qiang; Luo, Jian-Ping
• Is Part Of: Carbohydrate polymers. Volume 175(2017)
• Page Start: 721
• Page End: 727
• Publication Date: 2017-11-01
• Subjects: Lotus root -- Amylopectin -- Whey protein isolate -- Gelation; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2017.08.041
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: The amylopectin was extracted from lotus root (LRA). The addition of LRA enhanced the texteral and thermal properties of WPI gels. The addition of LRA resulted in a stable three-dimensional gel network of WPI. LRA might be a good candidate for the gel production in food industry. Abstract: 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.