Recent Advances in Interactions between Milk Protein and Starch

HOU Jiaman; LI Dandan; CUI Bo; TAO Yang; HAN Yongbin

doi:10.13386/j.issn1002-0306.2020090276

Volume 42 Issue 21

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(21): 408-413. > DOI: 10.13386/j.issn1002-0306.2020090276

HOU Jiaman, LI Dandan, CUI Bo, et al. Recent Advances in Interactions between Milk Protein and Starch[J]. Science and Technology of Food Industry, 2021, 42(21): 408−413. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090276.

Citation:

PDF (2651 KB)

Recent Advances in Interactions between Milk Protein and Starch

1.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

More Information

Received Date: September 26, 2020
Available Online: August 27, 2021

Graphical Abstract

Abstract

Abstract

The sensory and nutritional quality of starch-based foods depends on the changes of structure (granular and molecular structures) and physicochemical properties (gelatinization, rheological and digestion properties) of starch during processing. Milk protein can absorb on the surface of starch granule through hydrophobic interaction, thus inhibiting its water absorption capacity and accessibility to amylase; moreover, it can alter the rheological properties of starch by entangling with starch chains to form a strong or weak (phase separation) gel under the combined action of electrostatic interaction, hydrogen bond, and hydrophobic interaction. This article reviews the recent researches on the interactions between starch and milk protein as well as the effects of milk protein on the thermal, rheological, and digestion properties of starch, which classifies the mechanism on the interactions between starch and milk protein and provides a theoretical guide for using milk protein to improving the processing performance, sensory and nutritional quality of starch-based foods.
- milk protein,
- starch,
- interaction,
- thermal properties,
- rheological properties,
- digestion properties

FullText(HTML)

References (48)

References

[1]	Whistler R L, BeMiller J N, Paschall E F. Starch: Chemistry and technology[M]. 3rd ed.San Diego: Academic Press, 2012.
[2]	杨翠红. 乳清分离蛋白对淀粉消化特性的影响及其作用机制研究[D]. 无锡: 江南大学, 2019. Yang C H. Study on the influence of whey protein isolate on the digestibility of starch and its mechanism[D]. Wuxi: Jiangnan University, 2019.
[3]	Considine T, Noisuwan A, Hemar Y, et al. Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review[J]. Food Hydrocolloids,2011,25(8):2008−2017. doi: 10.1016/j.foodhyd.2010.09.023
[4]	Bakar J, Saeed M, Abbas K, et al. Protein-starch interaction and their effect on thermal and rheological characteristics of a food system: A review[J]. Journal of Food Agriculture and Environment,2009,7(2):169−174.
[5]	张中义, 孟令艳, 晁文, 等. 牛乳蛋白对无麸皮面包焙烤特性的改善作用[J]. 食品工业科技,2012,33(8):176−182. [Zhang Z Y, Meng L Y, Chao W, et al. Improvement of the quality parameters in gluten-free bread with adding dairy protein[J]. Science and Technology of Food Industry,2012,33(8):176−182.
[6]	郑罗燕. 变性淀粉对凝固型酸奶稳定性的影响[D]. 济南: 齐鲁工业大学, 2019. Zheng L Y. Effect of modified starch on stability of set yogurt[D]. Jinna: Qilu University of Technology, 2019.
[7]	刘晓明. 羟丙基二淀粉磷酸酯与酪蛋白在酸奶体系中的作用研究[D]. 济南: 齐鲁工业大学, 2013. Liu X M. Study of the interaction of hydroxypropyl distarch phosphate and casein in yoghourt[D]. Jinna: Qilu University of Technology, 2013.
[8]	刘晓明, 崔波, 谭棕萍. 淀粉与牛奶蛋白相互作用研究进展[J]. 乳液科学与技术,2012,35(6):30−33. [Liu X M, Cui B, Tan Z P. Recent progress in research on interaction between starch and milk proteins[J]. Journal of Dairy Science and Technology,2012,35(6):30−33.
[9]	Noisuwan A, Hemar Y, Wilkinson B, et al. Adsorption of milk proteins onto rice starch granules[J]. Carbohydrate Polymers,2011,84(1):247−254. doi: 10.1016/j.carbpol.2010.11.029
[10]	Yong L Z, Chan C H, Garcia C, et al. Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems[J]. Carbohydrate Polymers,2011,84(1):162−172. doi: 10.1016/j.carbpol.2010.11.020
[11]	Zhu P, Wang M, Du X, et al. Morphological and physicochemical properties of rice starch dry heated with whey protein isolate[J]. Food Hydrocolloids,2020,109:106091. doi: 10.1016/j.foodhyd.2020.106091
[12]	Wang S, Copeland L. Effect of acid hydrolysis on starch structure and functionality: A review[J]. Critical Reviews in Food Science and Nutrition,2015,55(8):1081−1097. doi: 10.1080/10408398.2012.684551
[13]	Fox P F. Milk protein[M]. San Diego: Academic Press, 2008.
[14]	Wu D, Lin Q, Singh H, et al. Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes[J]. Food Research International,2020,136:109350. doi: 10.1016/j.foodres.2020.109350
[15]	Agoda-Tandjawa G, Le Garnec C, Boulenguer P, et al. Rheological behavior of starch/carrageenan/milk proteins mixed systems: Role of each biopolymer type and chemical characteristics[J]. Food Hydrocolloids,2017,73:300−312. doi: 10.1016/j.foodhyd.2017.07.012
[16]	Xu X, Liu W, Zhong J, et al. Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes[J]. International Journal of Biological Macromolecules,2015,81:942−950. doi: 10.1016/j.ijbiomac.2015.09.041
[17]	Yang C, Zhong F, Douglas Goff H, et al. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends[J]. Food Chemistry,2019,280:51−58. doi: 10.1016/j.foodchem.2018.12.028
[18]	王宏伟. 湿热处理和脂肪酸复合作用调控大米淀粉消化性能及营养功能的研究[D]. 广州: 华南理工大学, 2017. Wang H W. Understanding the digestion and nutritional function of rice starch subjected to heat-moisture treatment and fatty acid complex[D]. Guangzhou: South China University of Technology, 2017.
[19]	Yu B, Zheng L, Cui B, et al. The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel[J]. International Journal of Biological Macromolecules,2020,159:1132−1139. doi: 10.1016/j.ijbiomac.2020.05.049
[20]	Korolczuk J, Breton-Dollet V, Tissier J P, et al. Rheological properties and microstructure of maize starch/milk proteins gels[J]. Ztwnosc,1996,2(7):67−74.
[21]	Fan M, Hu T, Zhao S, et al. Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites[J]. Food Chemistry,2017,218:221−230. doi: 10.1016/j.foodchem.2016.09.068
[22]	Zeng M, Huang Y, Lu L, et al. Mechanical properties of thermo-moulded biofilms in relation to proteins/starch interactions[J]. Food Biophysics 2011, 6(1): 49−57.
[23]	Lu Z H, Donner E, Yada R Y, et al. Physicochemical properties and in vitro starch digestibility of potato starch/protein blends[J]. Carbohydrate Polymers,2016,154:214−222. doi: 10.1016/j.carbpol.2016.08.055
[24]	刘颂, 王萌, 管文贤. 蛋白相分离的相关研究进展[J]. 中华普外科手术学杂志(电子版),2019,13(4):430−432. [Liu S, Wang M, Guan W X. Recent advances in protein phase separation[J]. Chinese Journal of Operative Procedures of General Surgery (Electronic Edition),2019,13(4):430−432.
[25]	Noisuwan A, Hemar Y, Wilkinson B, et al. Dynamic rheological and microstructural properties of normal and waxy rice starch gels containing milk protein ingredients[J]. Starch-Stärke,2010,61(3-4):214−227.
[26]	Vu Dang H, Loisel C, Desrumaux A, et al. Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions[J]. Food Hydrocolloids,2009,23(7):1678−1686. doi: 10.1016/j.foodhyd.2009.01.004
[27]	Olsson C, Langton M, Hermansson A M. Microstructures of β-lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties[J]. Food Hydrocolloids,2002,16:111−126. doi: 10.1016/S0268-005X(01)00069-8
[28]	Olsson C, Langton M, Hermansson A M. Dynamic measurements of β-lactoglobulin structures during aggregation, gel formation and gel break-up in mixed biopolymer systems[J]. Food Hydrocolloids,2002,16(5):477−488. doi: 10.1016/S0268-005X(01)00125-4
[29]	De Bont P W, Van Kempen G M P, Vreeker R. Phase separation in milk protein and amylopectin mixtures[J]. Food Hydrocolloids,2002,16(2):127−138. doi: 10.1016/S0268-005X(01)00070-4
[30]	Bertolini A C, Creamer L K, Eppink M, et al. Some rheological properties of sodium caseinate-starch gels[J]. Journal of Agricultural and Food Chemistry,2005,53(6):2248−2254. doi: 10.1021/jf048656p
[31]	陈龙. 普鲁兰多糖对大米淀粉性质的影响及机理研究[D]. 无锡: 江南大学, 2019. Chen L. Effects and mechanism investigation of pullulan on the properties of rice starch[D]. Wuxi: Jiangnan University, 2019.
[32]	Noisuwan A, Bronlund J, Wilkinson B, et al. Effect of milk protein products on the rheological and thermal (DSC) properties of normal rice starch and waxy rice starch[J]. Food Hydrocolloids,2008,22:174−183. doi: 10.1016/j.foodhyd.2007.01.009
[33]	Doublier J L, Marzin C, Visdeloup S, et al. Effect of sodium caseinate on the pasting behaviour of starches from different origins[J]. Carbohydrate Polymers,1994,25(3):228−229.
[34]	Kelly R J, Van Wagenberg M, Latham J, et al. A rheological comparison between the effects of sodium caseinate on potato and maize starch[J]. Carbohydrate Polymers,1995,28(4):347−350. doi: 10.1016/0144-8617(95)00129-8
[35]	Ren F, Wang S. Effect of modified tapioca starches on the gelling properties of whey protein isolate[J]. Food Hydrocolloids,2019,93:87−91. doi: 10.1016/j.foodhyd.2019.02.025
[36]	Sarabhai S, Prabhasankar P. Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough[J]. LWT-Food Science and Technology,2015,63(2):1301−1308. doi: 10.1016/j.lwt.2015.03.111
[37]	汤晓智, 尹方平, 扈战强, 等. 乳清蛋白-大米淀粉混合体系动态流变学特性研究[J]. 中国粮油学报,2016,31(2):28−32. [Tang X Z, Yin F P, Hu Z Q, et al. Study on dynamic rheological properties of whey protein-rice starch hybrid system[J]. Journal of the Chinese Cereals and Oils Association,2016,31(2):28−32. doi: 10.3969/j.issn.1003-0174.2016.02.007
[38]	Olsson C, Stading M, Hermansson A M. Rheological influence of non-gelling amylopectins on β-lactoglobulin gel structures[J]. Food Hydrocolloids,2000,14(5):473−483. doi: 10.1016/S0268-005X(00)00027-8
[39]	程鹏, 木泰华, 王娟. 牛乳清蛋白与甘薯淀粉加热混合凝胶物化及微观结构特性的研究[J]. 食品工业科技,2007,38(7):94−100. [Cheng P, Mu T H, Wang J. Study on physicochemical and microstructure characteristics of heating mixed gel of bovine whey protein and sweet potato starch[J]. Science and Technology of Food Industry,2007,38(7):94−100. doi: 10.3969/j.issn.1002-0306.2007.07.026
[40]	Shim J, Mulvaney S J. Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels[J]. Journal of the Science of Food and Agriculture,2010,81(8):706−717.
[41]	程鹏. 牛乳清分离蛋白凝胶物化特性及其微观结构的研究[D]. 新疆: 新疆农业大学, 2007. Cheng P. Study on the physico-chemical and microstructural properties of whey protein isolate gels[D]. Xinjiang: Xinjiang Agricultural University, 2007.
[42]	Fitzsimons S M, Mulvihill D M, Morris E R. Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws[J]. Food Hydrocolloids,2008,22(3):468−484. doi: 10.1016/j.foodhyd.2007.01.011
[43]	Lin Q, Liang R, Zhong F, et al. In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure[J]. Food Hydrocolloids,2020:106361.
[44]	刘佳, 曾英男, 李瑞, 等. 抗性淀粉的制备研究进展[J]. 粮食问题研究,2020(5):47−50. [Liu J, Zeng Y N, Li R, et al. Research progress in the preparation of resistant starch[J]. Grain Issues Research,2020(5):47−50. doi: 10.3969/j.issn.1003-2576.2020.05.009
[45]	Ezeogu L I, Duodu K G, Taylor J R N. Effects of endosperm texture and cooking conditions on the in vitro starch digestibility of sorghum and maize flours[J]. Journal of Cereal Science,2005,42(1):33−44. doi: 10.1016/j.jcs.2005.02.002
[46]	Zou W, Sissons M, Gidley M J, et al. Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate[J]. Food Chemistry,2015,188:559−568. doi: 10.1016/j.foodchem.2015.05.032
[47]	Yu W, Zou W, Dhital S, et al. The adsorption of α-amylase on barley proteins affects thein vitro digestion of starch in barley flour[J]. Food Chemistry,2018,241:493−501. doi: 10.1016/j.foodchem.2017.09.021
[48]	Anbarani N M, Razavi S M A, Taghizadeh M. Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel[J]. Food Hydrocolloids,2021,111:106261. doi: 10.1016/j.foodhyd.2020.106261