Effects of whey protein aggregates with different sizes on the gelatinization and retrogradation behavior of wheat starch

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-01-31 DOI:10.1002/jsfa.14165

Zixuan Fan, Junyue Chai, Lirong Zhu, Chunxi Yang, Jiage Wang, Xin Lü, Yuanyuan Shan

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Abstract

BACKGROUND

Starch retrogradation leads to undesirable changes in the texture and taste of starchy foods. The fibrous aggregates of whey protein fibrils (WPF) formed by heating under acidic conditions possess enhanced emulsification and foaming properties, but their effect on the retrogradation behavior of starch is unclear.

RESULTS

WPFs with various molecular sizes were obtained by heating at 85 °C under acidic conditions (pH 2.0) for different times (0, 0.5, 2.5, 5, 7.5, and 10 h). Their effects on the gelatinization and retrogradation of wheat starch were investigated. Particle size distribution and confocal laser scanning microscopy confirmed the formation of WPFs. Compared to native starch, WPFs reduced swelling, lowered the storage modulus (G') peak, and increased the gelatinization temperature, indicating inhibition of starch gelatinization. High molecular weight WPF (WPF5) had the strongest inhibitory effect, significantly enhancing G' during cooling after gelatinization, suggesting a stronger gel network. Moreover, all WPFs reduced retrogradation and crystallinity of starch gels over 14 days, with WPF5 showing the most significant effect, reducing retrogradation by 35.85% and relative crystallinity by 5.53%.

CONCLUSION

Whey protein fibrous aggregates, especially those with high molecular weight (WPF5), inhibit starch gelatinization and retrogradation. This study presents a novel approach to improve starch-based food quality by reducing retrogradation and enhancing gel structure. © 2025 Society of Chemical Industry.

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不同大小的乳清蛋白聚集体对小麦淀粉糊化和降解行为的影响。

背景：淀粉降解会导致淀粉类食品的质地和味道发生不良变化。乳清蛋白原纤维（WPF）在酸性条件下加热形成的纤维聚集体具有增强的乳化和发泡性能，但其对淀粉的降解行为的影响尚不清楚。结果：在85°C酸性条件下（pH 2.0）加热不同时间（0、0.5、2.5、5、7.5和10 h），得到不同分子大小的wpf。研究了它们对小麦淀粉糊化和降解的影响。粒度分布和激光共聚焦扫描显微镜证实了wpf的形成。与天然淀粉相比，wpf抑制了淀粉的膨胀，降低了储存模量（G′）峰，提高了糊化温度，表明wpf抑制了淀粉的糊化。高分子量WPF （WPF5）的抑制作用最强，在糊化后冷却时显著增强G′，表明其凝胶网络更强。在14 d内，所有WPF5均能降低淀粉凝胶的退变性和结晶度，其中WPF5的效果最为显著，退变性降低35.85%，相对结晶度降低5.53%。结论：乳清蛋白纤维聚集体，特别是高分子量纤维聚集体（WPF5）具有抑制淀粉糊化和降解的作用。本研究提出了一种通过减少退化和增强凝胶结构来改善淀粉基食品质量的新方法。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.