title: Functional and pasting properties of pea starch and peanut protein isolate blends.
abstract: The functional and pasting properties of pea starch (PS) and peanut protein isolate (PPI) blends mixed at different proportions were studied. With the increasing ratio of PPI in PS/PPI blends, the solubility of the blends determined at 90°C was increased from 16.38 to 31.28% whereas both of the water absorption capacity and the swelling power decreased. The pasting temperature of the blends increased from 72.5 to 77.5°C while the peak viscosity decreased from 276.33 to 39.92 RVU upon the increasing level of PPI. The hardness of the PS/PPI blends gel decreased from 9.67 N to 0.96 N when the PPI content was increased from 0 to 50% in the blend. Scanning electron microscopy exhibited a honeycomb feature at the ratio of 90:10 and 80:20. The large fragmentary structure of the blending gels was formed at the ratio of 70:30 and became more loosed with the increased ratio of PPI in the blends.
authors.affiliation: School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China. Electronic address: phdsun@163.com.
authors.forename: Qingjie
authors.initials: Q
authors.lastname: Sun
authors.forename: Cuixia Sun Liu
authors.initials: CS
authors.lastname: Xiong
mesh_terms: D000042:Absorption; D010367:Arachis / Q000737:chemistry*; D009824:Ointments; D018532:Pisum sativum / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D009824:Ointments; D010940:Plant Proteins; D014867:Water; D013213:Starch
keywords: Functional; Morphological properties; Pasting; Pea starch; Peanut protein isolate