Effects of glycosylated whey protein isolate on gelatinization, gel properties, and microstructure of wheat starch

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成果类型：

期刊论文

作者：

Zhang, Changqing;Liu, Yang;Xu, Wenhan;Gong, Jiabao;Zhu, Qingyue;...

通讯作者：

Zhang, Haizhi;Qin, Xinguang;Liu, G

作者机构：

[Liu, Gang; Zhang, Haizhi; Qin, Xinguang; Zhu, Qingyue; Zhang, HZ; Zhang, Changqing; Liu, Yang; Xu, Wenhan; Gong, Jiabao] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Liu, Yang] Guangzhou Coll Technol & Business, Sch Engn, Guangzhou 510580, Guangdong, Peoples R China.

[Liu, Gang; Zhang, Haizhi; Qin, Xinguang] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Peoples R China.

[Liu, Gang; Zhang, Haizhi; Qin, Xinguang] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.

通讯机构：

[Qin, XG; Zhang, HZ; Liu, G ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Gel properties;Gelatinizing properties;Microstructure;Wheat starch;gWPI

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2025

卷：

288

页码：

138756

DOI：

10.1016/j.ijbiomac.2024.138756

基金类别：

CRediT authorship contribution statement Changqing Zhang: Writing – original draft, acquisition, Data curation. Yang Liu: Methodology, Investigation. Wenhan Xu: Methodology, Investigation. Jiabao Gong: Methodology, Investigation. Qingyue Zhu: Methodology, Investigation. Haizhi Zhang: Writing – review & editing. Xinguang Qin: Writing – review & editing. Gang Liu: Writing – review & editing.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Glycated whey protein isolate (gWPI) was produced by dry thermal reaction between whey protein isolate (WPI) and lactose, and its influence on the gelatinization, gel properties, and microstructure changes of wheat starch (WS) was systematically studied. Results showed that gWPI significantly inhibited starch gelatinization and improved starch gel properties. RVA and DSC analysis showed that gWPI decreased viscosity and gelatinization enthalpy (ΔH) in a concentration-dependent manner. When gWPI concentration was 12 %, the peak viscosity and Δ...

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Effects of glycosylated whey protein isolate on gelatinization, gel properties, and microstructure of wheat starch

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