Evaluation of the physico-chemical properties of potato starch-based foods and their interactions with milk protein and soybean oil

• Published in: Food Chemistry: X Vol. 16; p. 100495
• Main Authors: Guan, Yufang, Zhao, Guohua, Thaiudom, Siwatt
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30-12-2022; Elsevier
• Subjects: Chemical bonding; Emulsion-filled gel; Gelatinization; Rheology; Ternary interaction; PS; G; GPS-WP; LVR; K; GPS; Gelatinization; CA-SBO; Ternary interaction; FITC; FTIR; GPS-SBO; WP; Chemical bonding; Emulsion-filled gel; CA; WP-SBO; SBO; GPS-WP-SBO; PSBF; tan δ; Rheology; τ0; GPS-CA-SBO; n; APTS; RC; GPS-CA; FWHM; ALC; KBr; GPS-WP, gelatinized potato starch – whey protein; KBr, potassium bromide; PSBF, potato starch-based foods; G′, elastic modulus; SBO, soybean oil; APTS, 8-amino-1,3,6-pyrenetrisulfonic acid; tan δ, MP, loss tangent; ALC, amylose-lipid complex; WP, whey protein; FITC, fluorescein isothiocyanate isomer I; GPS-WP-SBO, gelatinized potato starch – whey protein – soybean oil; τ0, yield stress; GPS-CA, gelatinized potato starch-casein; RC, relative crystallinity; FTIR, Fourier transform infrared; K, consistency coefficient; LVR, linear viscoelastic region; PS, potato starch; FWHM, full width at half-maximum; GPS-CA-SBO, gelatinized potato starch-casein-soybean oil; G′′, viscous modulus; CA-SBO, casein-soybean oil; GPS-SBO, gelatinized potato starch – soybean oil; n, flow behavior index; CA, casein; GPS, gelatinized potato starch; WP-SBO, whey protein-soybean oil
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2022.100495

•The mechanism of ternary interaction in potato starch-based food system was studied.•The ternary interaction system was an emulsion-filled gel.•The protein exhibited a thinning effect on starch gel.•Oil droplets stabilized by protein and amylose-lipid complex dispersed in the gel.•Chemical bonds in the system were hydrogen, hydrophobic, and electrostatic bonds.
Physico-chemical properties of potato starch-based foods (PSBF) interacted with milk protein (MP), and soybean oil (SBO) were investigated. Microstructures, rheological properties, and chemical bonding among those ingredients were determined. An emulsion-filled gel, in which oil droplets stabilized by MP and/or amylose-lipid complex (ALC) dispersed in a starch gel structure of PSBF was revealed by confocal laser scanning microscopy. Starch-starch, protein-oil, and protein-protein played the dominant interactions while ALC and starch-protein interaction were subordinates. Rheological data showed that MP induced a thinning effect on starch gel, while SBO seemed to reinforce the solid-like properties of the gel. The chemical interactions analyzed by FTIR, Raman, and X-ray diffraction suggested that these foods were lack in non-covalent crosslinks and were dominated by diverse physical interactions. However, the different preparation of such foods could induce chemical binding in a different way and MP and SBO could affect the properties of PSBF in this study.