Thermal, pasting and structural studies of oat starch-caseinate interactions
dc.contributor.author | Kumar, Lokesh | |
dc.contributor.author | Brennan, Margaret | |
dc.contributor.author | Brennan, C | |
dc.contributor.author | Zheng, H | |
dc.coverage.spatial | England | |
dc.date.accessioned | 2021-11-15T23:03:54Z | |
dc.date.available | 2021-10-20 | |
dc.date.issued | 2022-03-30 | |
dc.date.submitted | 2021-10-17 | |
dc.description.abstract | 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. | |
dc.format.extent | 9 pages | |
dc.format.medium | Print-Electronic | |
dc.identifier | S0308-8146(21)02439-0 | |
dc.identifier | https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000718357200011&DestLinkType=FullRecord&DestApp=WOS_CPL | |
dc.identifier.doi | 10.1016/j.foodchem.2021.131433 | |
dc.identifier.eissn | 1873-7072 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.other | 34763187 (pubmed) | |
dc.identifier.uri | https://hdl.handle.net/10182/14399 | |
dc.language | en | |
dc.language.iso | en | |
dc.publisher | Elsevier | |
dc.relation | The original publication is available from Elsevier - https://doi.org/10.1016/j.foodchem.2021.131433 - http://dx.doi.org/10.1016/j.foodchem.2021.131433 | |
dc.relation.isPartOf | Food Chemistry | |
dc.relation.uri | https://doi.org/10.1016/j.foodchem.2021.131433 | |
dc.rights | © 2021 Elsevier Ltd. All rights reserved. | |
dc.subject | starch | |
dc.subject | oat | |
dc.subject | milk protein | |
dc.subject | casein | |
dc.subject | protein-starch interaction | |
dc.subject.anzsrc2020 | ANZSRC::3006 Food sciences | |
dc.subject.mesh | Starch | |
dc.subject.mesh | X-Ray Diffraction | |
dc.subject.mesh | Spectroscopy, Fourier Transform Infrared | |
dc.subject.mesh | Temperature | |
dc.subject.mesh | Viscosity | |
dc.subject.mesh | Avena | |
dc.title | Thermal, pasting and structural studies of oat starch-caseinate interactions | |
dc.type | Journal Article | |
lu.contributor.unit | LU | |
lu.contributor.unit | LU|Agriculture and Life Sciences | |
lu.contributor.unit | LU|Agriculture and Life Sciences|WFMB | |
lu.contributor.unit | LU|Research Management Office | |
lu.contributor.unit | LU|Research Management Office|OLD QE18 | |
lu.identifier.orcid | 0000-0001-6147-3221 | |
lu.identifier.orcid | 0000-0002-7242-6612 | |
lu.identifier.orcid | 0000-0002-7585-1550 | |
pubs.article-number | 131433 | |
pubs.issue | B | |
pubs.publication-status | Published | |
pubs.publisher-url | http://dx.doi.org/10.1016/j.foodchem.2021.131433 | |
pubs.volume | 373 |