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Starch-based food matrices containing protein : recent understanding of morphology, structure, and properties
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Zhang, Binjia, Qiao, Dongling, Zhao, Siming, Lin, Qinlu, Wang, Jing and Xie, Fengwei (2021) Starch-based food matrices containing protein : recent understanding of morphology, structure, and properties. Trends in Food Science & Technology, 114 . pp. 212-231. doi:10.1016/j.tifs.2021.05.033 ISSN 09242244.
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WRAP-Starch-based-food-protein-understanding-morphology-properties-2021.pdf - Accepted Version - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (3019Kb) | Preview |
Official URL: https://doi.org/10.1016/j.tifs.2021.05.033
Abstract
Starches and proteins are two major types of biopolymer components, especially in many flour (starch)-based foods consumed worldwide, which provide energy and nutrition needed by the human body. In many such starch-based matrices (the main structural component of such foods), proteins and their interactions with starches greatly influence the matrix structure and properties. Studying the different roles played by proteins (endogenous and exogenous) in various starch-based food systems can provide a frame of reference for the design and production of improved starch-based food products with tailored properties and desirable nutritional functions.
Scope and approach
Significant efforts have recently been made to tailor the morphology, structure, and properties of many starch-based food systems, and thus to design various starch-based food products with satisfactory attributes. This review surveys the latest literature on starch-based matrices containing proteins. Discussed are the influences of proteins and their interactions with starches on the morphologies and structures (e.g. short- and long-range orders) of starch-based matrices, as well as on their pasting, thermal, rheological, textural, sensory, and digestive properties. Also, current understandings of structure–property links are presented, along with their implications on the production of various starchy foods (e.g. pastas, breads, cakes, and biscuits), including gluten-free versions.
Key findings and conclusions
Proteins in many starchy food matrices can encapsulate the starch phase (or be adsorbed on its surfaces) on a micron scale, and thereby interact with starch chains via both non-covalent (e.g. hydrogen bonding, hydrophobic, and electrostatic) and covalent bonds (e.g. via Maillard reactions). These facts and protein features (e.g. hydration and gelation abilities) can play major roles in inhibiting starch retrogradation (the reassembly of cooked starch chains into ordered structures) and in regulating various other properties of such starch-based matrices, including viscosity, transition temperatures, moduli, hardness, sensory, digestibility, and shelf-life. Despite the fact that the current literature presents considerable information on the structure–property relationships of many different starch-based matrices and their applications in the processing of various starchy foods (e.g. pastas, noodles, and biscuits), it is still highly necessary to define more comprehensive correlations among starch–protein interactions, starch-protein matrix structures, and the resulting properties of such food products.
Item Type: | Journal Article | |||||||||
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Subjects: | T Technology > TP Chemical technology | |||||||||
Divisions: | Faculty of Science, Engineering and Medicine > Engineering > WMG (Formerly the Warwick Manufacturing Group) | |||||||||
SWORD Depositor: | Library Publications Router | |||||||||
Library of Congress Subject Headings (LCSH): | Starch -- Metabolism, Starch -- Synthesis, Gluten-free diet, Food, Starch -- Structure-activity relationships, Starch -- Health aspects | |||||||||
Journal or Publication Title: | Trends in Food Science & Technology | |||||||||
Publisher: | Elsevier | |||||||||
ISSN: | 09242244 | |||||||||
Official Date: | August 2021 | |||||||||
Dates: |
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Volume: | 114 | |||||||||
Page Range: | pp. 212-231 | |||||||||
DOI: | 10.1016/j.tifs.2021.05.033 | |||||||||
Status: | Peer Reviewed | |||||||||
Publication Status: | Published | |||||||||
Access rights to Published version: | Restricted or Subscription Access | |||||||||
Date of first compliant deposit: | 10 June 2021 | |||||||||
Date of first compliant Open Access: | 26 May 2022 | |||||||||
RIOXX Funder/Project Grant: |
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