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dc.contributor.authorKumar, Lokesh
dc.contributor.authorBrennan, Margaret
dc.contributor.authorBrennan, Charles
dc.contributor.authorZheng, Haotian
dc.coverage.spatialEngland
dc.date.accessioned2021-11-15T23:03:54Z
dc.date.available2021-10-20
dc.date.issued2022-03-30
dc.date.submitted2021-10-17
dc.identifierS0308-8146(21)02439-0
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000718357200011&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=42fe17854fe8be72a22db98beb5d2208
dc.identifier.issn0308-8146
dc.identifier.other34763187 (pubmed)
dc.identifier.urihttps://hdl.handle.net/10182/14399
dc.description.abstractThe 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.
dc.format.extent9 pages
dc.format.mediumPrint-Electronic
dc.languageen
dc.language.isoen
dc.publisherElsevier
dc.relationThe original publication is available from Elsevier - https://doi.org/10.1016/j.foodchem.2021.131433
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2021.131433
dc.rights© 2021 Elsevier Ltd. All rights reserved.
dc.subjectstarch
dc.subjectoat
dc.subjectmilk protein
dc.subjectcasein
dc.subjectprotein-starch interaction
dc.subject.meshStarch
dc.subject.meshX-Ray Diffraction
dc.subject.meshSpectroscopy, Fourier Transform Infrared
dc.subject.meshTemperature
dc.subject.meshViscosity
dc.subject.meshAvena
dc.subject.meshAvena
dc.subject.meshSpectroscopy, Fourier Transform Infrared
dc.subject.meshStarch
dc.subject.meshTemperature
dc.subject.meshViscosity
dc.subject.meshX-Ray Diffraction
dc.titleThermal, pasting and structural studies of oat starch-caseinate interactions
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1016/j.foodchem.2021.131433
dc.relation.isPartOfFood Chemistry
pubs.issueB
pubs.organisational-group|LU
pubs.organisational-group|LU|Agriculture and Life Sciences
pubs.organisational-group|LU|Agriculture and Life Sciences|WFMB
pubs.organisational-group|LU|Research Management Office
pubs.organisational-group|LU|Research Management Office|QE18
pubs.publication-statusPublished
pubs.volume373
dc.identifier.eissn1873-7072
lu.identifier.orcid0000-0001-6147-3221
lu.identifier.orcid0000-0002-7242-6612
lu.identifier.orcid0000-0002-7585-1550
lu.identifier.orcid0000-0003-2479-8478
lu.identifier.orcid0000-0002-0599-5794
pubs.article-number131433


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