Effects of polyhydroxy compounds on the properties of starch-protein composites modified by high-pressure processing
Article Sidebar
Main Article Content
Abstract
Biopolymer composites based on starch-protein blends are responsible for a variety of food properties. The aim of this research was to study the effects of high pressure processing (HPP) and polyhydroxy compounds on the properties of starch-protein composites as determined by the degree of starch gelatinization (DG), surface hydrophobicity (H0), exposed and total free sulfhydryl (SH) groups, and morphology as they relate to their pasting properties. Tapioca starch (TS) and whey protein isolate (WPI) were chosen to form composites. The impacts of pressure ranging from 300-600 MPa on tapioca starch-whey protein isolate composites (mTS-WPI) with and without polyhydroxy compounds were investigated. Increased pressure up to 500 MPa significantly increased the DG, H0, and exposed free SH groups of the composites, with dramatic increases observed at 600 MPa. HPP also altered the microstructure of the composites, especially at 500 and 600 MPa of HPP. Addition of polyhydroxy compounds decreased the DG, H0, exposed free SH group content of the composites in a concentration and compound type dependent manner. Addition of glucose had more effect on the mTS-WPI than that of fructose and glycerol at the same concentration. Polyhydroxy compounds also had an impact on the pasting properties of the composites, exhibiting higher pasting viscosity and temperature than composites to which no polyhydroxy compounds were added. This research indicates that different types and concentrations of polyhydroxy compounds could be used to stabilize and prevent starch gelatinization and protein denaturation in starch-protein based foods that are treated by HPP.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Jeong B, Kim SW, Bae YH. Thermosensitive sol-gel reversible hydrogels. Adv Drug Deliv Rev. 2002;54(1):37-51.
Hou JJ, Guo J, Wang JM, He XT, Yuan Y, Yin SW, Yang XQ. Edible double network gels based on soy protein and sugar beet pectin with hierarchical microstructure. Food Hydrocoll. 2015;50:94-101.
Munialo CD, van der Linden E, Ako K, Nieuwland M, Van AsH, de Jongh HHJ. The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation. Food Hydrocoll. 2016;52:707-720.
Niu Y, Xia Q, Li N, Wang Z, Lucy Yu L. Gelling and bile acid binding properties of gelatin-alginate gels with interpenetrating polymer networks by double cross-linking. Food Chem. 2019;270:223-228.
Yu Z, Zhang Y, Gao ZJ, Ren XY, Gao GH. Enhancing mechanical strength of hydrogels via IPN structure. J Appl Polym Sci. 2017;134(8):44503.
Zhang Z, Bao J. Recent advances in modification approaches, health benefits, and food applications of resistant starch. Starch-Stärke. 2021;2100141.
Chuensombat N, Rungraeng N, Setha S, Suthiluk P. A preliminary study of high pressure processing effect on quality changes in ‘Nanglae’ pineapple juice during cold storage. J Food Sci Agric Technol. 2019;5:13-18.
Balny C, Masson P, Heremans K. High pressure effects on biological macromolecules: from structural changes to alteration of cellular processes. Biochim Biophys Acta. 2002;1595(1-2):3-10.
Hu X, Xu X, Jin Z, Tian Y, Bai Y, Xie Z. Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP). J Food Eng. 2011;106(3):262-266.
González-Angulo M, Serment-Moreno V, Queirós RP, Tonello-Samson C. Food and beverage commercial applications of high pressure processing. In: Innovative Food Processing Technologies. Elsevier; 2021. p. 39-73.
Ahmad A, Mishra R. Differential effect of polyol and sugar osmolytes on the refolding of homologous alpha amylases: A comparative study. Biophys. Chem. 2022;281:106733.
Allan MC, Rajwa B, Mauer LJ. Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch. Food Hydrocoll. 2018;84:593-607.
Zhang X, Tong Q, Zhu W, Ren F. Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose. J Food Eng. 2013;114(2):255-261.
Renzetti S, van den Hoek IAF, van der Sman RGM. Mechanisms controlling wheat starch gelatinization and pasting behavior in presence of sugars and sugar replacers: Role of hydrogen bonding and plasticizer molar volume. Food Hydrocoll. 2021;119:106880.
Tunnarut D, Pongsawatmanit R. Quality enhancement of tapioca starch gel using sucrose and xanthan gum. Int J Food Eng. 2017;13(8):20170009.
Woodbury TJ, Pitts SL, Pilch AM, Smith P, Mauer LJ. Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation. J Food Sci. 2023;88(1):293-314.
Gu X, Campbell LJ, Euston SR. Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels. Food Hydrocoll. 2009;23(2):314-326.
Larrea-Wachtendorff D, Tabilo-Munizaga G, Ferrari G. Potato starch hydrogels produced by high hydrostatic pressure (HHP): A first approach. Polymers. 2019;11(10):1673.
Zhang J, Zhang ML, Wang C, Zhang Y, Rong, A, Bai X, Zhang Y, Zhang J. Effects of high hydrostatic pressure on microstructure, physicochemical properties and in vitro digestibility of oat starch/β-glucan mixtures. Int J Food Sci Technol. 2022;57:1888-1901.
Liang HN, Tang CH. pH dependent emulsifying properties of pea (Pisum sativum (L.) proteins. Food Hydrocoll. 2013;33(2):309-319.
Du Y, Jiang Y, Zhu X, Xiong H, Shi S, Hu J, Peng H, Zhou Q, Sun W. Physicochemical and functional properties of the protein isolate and major fractions prepared from Akebia trifoliata var. australis seed. Food Chem. 2012;133(3):923-929.
Ting E, Balasubramaniam VM, Raghubeer E. Determining thermal effects in high-pressure processing. Food Technol. 2002;56(2):31-35.
Buckow R, Heinz V. High pressure processing-A database of kinetic information. Chemie Ingenieur Technik. 2008;80:1081-1095.
Qin Z, Guo X, Lin Y, Chen J, Liao X, Hu X, Wu J. Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate. J Sci Food Agric. 2013;93(5):1105-1111.
Xi J, He M. High hydrostatic pressure (HHP) effects on antigenicity and structural properties of soybean β-conglycinin. J Food Sci Technol. 2018;55(2):630-637.
Li W, Gao J, Saleh ASM, Tian X, Wang P, Jiang H, Zhang G. The modifications in physicochemical and functional properties of proso millet starch after ultra-high pressure (UHP) process. Starch-Stärke. 2018;70:1700235.
Van der Sman RG. Predictions of glass transition temperature for hydrogen bonding biomaterials. J Phys Chem B. 2013;117(50):16303-16313.
Van der Sman RGM, Mauer, Lisa. Starch gelatinization temperature in sugar and polyol solutions explained by hydrogen bond density. Food Hydrocoll. 2019;94:371-380.
Garrett JM, Stairs RA, Annett RG. Thermal denaturation and coagulation of whey proteins: Effect of sugars. J Dairy Sci. 1988;71(1):10-16.
Zhang BY, Lu j, Huang JY. Effect of sugar on the fouling behavior of whey protein. Food Bioprod Process. 2019;113:2-9.
Chakraborty S, Kaushik N, Rao PS, Mishra HN. High-pressure inactivation of enzymes: A review on its recent applications on fruit purees and juices. Compr Rev Food Sci Food Saf. 2014;13(4):578-596.