title: Physicochemical properties and in vitro starch digestibility of potato starch/protein blends.
abstract: This study aimed to investigate effects of starch-protein interactions on physicochemical properties and in vitro starch digestibility of composite potato starch/protein blends (0, 5, 10, or 15% protein) during processing (cooking, cooling and reheating). The effect on recrystallization and short-range ordering in starch was studied by light microscopy, differential scanning calorimetry and Fourier transform infrared spectroscopy. The results show that protein in the blend proportionally restricted starch granule swelling during cooking and facilitated amylopectin recrystallization during cold-storage. The facilitating effect of protein diminished with increasing blend ratio. Resistant starch content in the processed blends was positively correlated to intensity ratio of 1053/1035cm(-1) in FTIR spectra arising from slow retrogradation of amylopectin (r(2)>0.88, P≤0.05), whose formation was favored by the presence of protein in the blends and further enhanced by cooling of cooked blends. As a conclusion, starch-protein interaction reduced starch digestibility of the processed blends.
authors: Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, N1G 5C9, Canada. Electronic address: zhanhui.lu@agr.gc.ca.
authors: Zhan-Hui
authors: ZH
authors: Lu
authors: Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, N1G 5C9, Canada. Electronic address: elizabeth.donner@agr.gc.ca.
authors: Elizabeth
authors: E
authors: Donner
authors: Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario, N1G 2W1, Canada; Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, V6T 1Z4, Canada. Electronic address: r.yada@ubc.ca.
authors: Rickey Y
authors: RY
authors: Yada
authors: Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, N1G 5C9, Canada. Electronic address: qiang.liu@agr.gc.ca.
authors: Qiang
authors: Q
authors: Liu
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D002152:Calorimetry, Differential Scanning; D003296:Cooking; D004063:Digestion; D010940:Plant Proteins / Q000737:chemistry; D012212:Rheology; D011198:Solanum tuberosum / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*; D013696:Temperature
chemical_list: D010940:Plant Proteins; D013213:Starch; D000687:Amylopectin
keywords: Rheological properties; Short-range ordering; Starch-protein blend; Thermal behavior; in vitro starch digestibility