Effects of cooling rate and complexing temperature on the formation of starch-lauric acid-β-lactoglobulin complexes.
Complexes
Complexing temperature
Cooling rate
Lauric acid
Wheat starch
β-Lactoglobulin
Journal
Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156
Informations de publication
Date de publication:
01 Feb 2021
01 Feb 2021
Historique:
received:
21
05
2020
revised:
19
10
2020
accepted:
20
10
2020
entrez:
6
12
2020
pubmed:
7
12
2020
medline:
15
4
2021
Statut:
ppublish
Résumé
The aim of present study was to investigate the effects of cooling rate (3, 5, 10, 15 °C/min) and complexing temperature (50, 60, 70, 80 and 90 °C) on the formation of complexes between wheat starch (WS), lauric acid (LA) and β-lactoglobulin (βLG) in Rapid Visco Analyser (RVA). Higher cooling rate resulted in the higher viscosity peak and final viscosity of WS-LA or WS-LA-βLG complexes than the lower cooling rate during setback of RVA procedure. Results from differential scanning calorimetry (DSC) and Raman spectroscopy showed that larger amount of complexes with lower thermal transition temperatures were formed at higher cooling rate. Higher complexing temperature led to the formation of more complexes with higher thermal transition temperatures. XRD patterns of binary and ternary complexes presented no differences at different cooling rates or different complexing temperatures. We conclude that both higher cooling rate and complexing temperature facilitate the formation of WS-LA and WS-LA-βLG complexes.
Identifiants
pubmed: 33278955
pii: S0144-8617(20)31474-0
doi: 10.1016/j.carbpol.2020.117301
pii:
doi:
Substances chimiques
Lactoglobulins
0
Lauric Acids
0
lauric acid
1160N9NU9U
Starch
9005-25-8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
117301Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.