Thermal, pasting and structural studies of oat starch-caseinate interactions
The effects of different concentrations of calcium caseinate (CaCn) on pasting, thermal and structural properties of oat starch were investigated. The effect of CaCn on oat starch was highly dependent on the concentration of CaCn in the mixtures. Characterizations of pasting properties revealed that breakdown, final and setback viscosities increased at high relative contents of CaCn (>50%, w/w), while setback and stability ratio were decreased. Thermal analysis showed an increase in gelatinization temperature and a decrease in enthalpy change. The X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) suggested significant effects of CaCn on oat starch gelatinization. Based on XRD results, a decreasing trend was observed on the relative crystallinity of the starch-protein mixtures containing high levels of CaCn (e.g. 50% and 75% relative CaCn contents). Increases in FT-IR bands at 1024 cm‾¹ and 1152 cm‾¹ suggested an increase in amorphous structuration of the mentioned starch-protein mixtures.... [Show full abstract]
Keywordsstarch; oat; milk protein; casein; protein-starch interaction; Food Science; Avena; Spectroscopy, Fourier Transform Infrared; Temperature; Viscosity; X-Ray Diffraction
- Metadata-only (no full-text) 
© 2021 Elsevier Ltd. All rights reserved.