dc.creatorRibotta, Pablo Daniel
dc.creatorColombo, Andrés
dc.creatorLeon, Alberto Edel
dc.creatorAñon, Maria Cristina
dc.date.accessioned2020-08-11T14:33:06Z
dc.date.accessioned2022-10-15T07:22:49Z
dc.date.available2020-08-11T14:33:06Z
dc.date.available2022-10-15T07:22:49Z
dc.date.created2020-08-11T14:33:06Z
dc.date.issued2007-12
dc.identifierRibotta, Pablo Daniel; Colombo, Andrés; Leon, Alberto Edel; Añon, Maria Cristina; Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch; Wiley VCH Verlag; Starch/starke; 59; 12; 12-2007; 614-623
dc.identifier0038-9056
dc.identifierhttp://hdl.handle.net/11336/111395
dc.identifier1521-379X
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4359956
dc.description.abstractIt is necessary to understand the interaction phenomena between proteins and polysaccharides for the development of starch‐based products with better physical and sensory properties. A simplified model system was chosen to study the influence of soy protein on physical and rheological properties of wheat starch and the possible interactions between them. Thermal and pasting behaviors of the slurries and texture properties, water retention capacity and ultra structure of soy protein‐wheat starch gels were analyzed. While soy protein isolate increased the viscosity of starch suspension during and after heating, gels with soy protein presented a weaker structure than wheat starch gels. Results suggested association between leached out material and swollen granule surface of starch with soy protein. Scanning electron microscopy reflected these changes in the gel ultrastructure.
dc.languageeng
dc.publisherWiley VCH Verlag
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2wy3vlm
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/star.200700650
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectStarch
dc.subjectSoy protein isolate
dc.subjectGel
dc.titleEffects of Soy Protein on Physical and Rheological Properties of Wheat Starch
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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