This study is part of a research project sponsored by the National Science Council of the Republic of China (project nrNSC-90-2313-B-002-355). The financial support is greatly appreciated.
Gelation Properties and Morphology of Heat-induced Starch/Salt-soluble Protein Composites
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 2, pages 571–579, March 2003
How to Cite
Li, J.-Y. and Yeh, A.-I. (2003), Gelation Properties and Morphology of Heat-induced Starch/Salt-soluble Protein Composites. Journal of Food Science, 68: 571–579. doi: 10.1111/j.1365-2621.2003.tb05713.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20020337 Submitted 6/4/02, Revised 7/8/02, Accepted 8/23/02, Received 10/10/02
- rheological property;
- and salt-soluble protein
ABSTRACT: The formation of starch (potato, corn, and rice) and ham salt-soluble protein (SSP) composite during heating was studied using thermal and rheological analysis. Measurements from differential scanning calorimetry showed that the peak temperature of starch/SSP composite was slightly lower than that of the corresponding starch. SSP exhibited an initial G' higher than zero and became a rigid structure as indicated by the decrease in tan δ after heating. The data of tan 8 δ illustrated that starch and protein transition proceeded independently. Scanning electron microscopy and light microscopy with the aid of histologic technique revealed the network and distribution of starch and protein in starch/SSP composite.