Protein isolate and inulin: chemical, rheological and structural basis

Álvarez, María Dolores and Olivares García, María Dolores and Blanch, M. and Canet, Wenceslao (2012). Protein isolate and inulin: chemical, rheological and structural basis. "Food Science And Technology International", v. 19 (n. 5); pp. 447-460. ISSN 1082-0132. https://doi.org/10.1177/1082013212455347.

Description

Title: Protein isolate and inulin: chemical, rheological and structural basis
Author/s:
  • Álvarez, María Dolores
  • Olivares García, María Dolores
  • Blanch, M.
  • Canet, Wenceslao
Item Type: Article
Título de Revista/Publicación: Food Science And Technology International
Date: October 2012
ISSN: 1082-0132
Volume: 19
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Otro
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Soy protein isolate is typical vegetable protein with health-enhancing activities. Inulin, a prebiotic no digestible carbohydrate, has functional properties. A mashed potato serving of 200 g with added soy protein isolate and inulin concentrations of 15?60 g kg provides from 3 to 12 g of soy protein isolate and/or inulin, respectively. Currently, no information is available about the possible texture-modifying effect of this non-ionizable polar carbohydrate in different soy-based food systems. In this study, the effect of the addition of soy protein isolate and inulin blends at different soy protein isolate: inulin ratios on the degree of inulin polymerization and the rheological and structural properties of fresh mashed and frozen/thawed mashed potatoes were evaluated. The inulin chemical structure remained intact throughout the various treatments, and soy protein isolate did not affect inulin composition being a protein compatible with this fructan. Small-strain rheology showed that both ingredients behaved like soft fillers. In the frozen/thawed mashed potatoes samples,0 addition of 30 : 30 and 15 : 60 blend ratios significantly increased elasticity (G value) compared with 0 : 0 control, consequently reducing the freeze/thaw stability conferred by the cryoprotectants. Inulin crystallites caused a significant strengthening effect on soy protein isolate gel. Micrographs revealed that soy protein isolate supports the inulin structure by building up a second fine-stranded network. Thereby, possibility of using soy protein isolate and inulin in combination with mashed potatoes to provide a highly nutritious and healthy product is promising.

More information

Item ID: 21720
DC Identifier: http://oa.upm.es/21720/
OAI Identifier: oai:oa.upm.es:21720
DOI: 10.1177/1082013212455347
Official URL: http://fst.sagepub.com/content/19/5/447.abstract
Deposited by: Memoria Investigacion
Deposited on: 26 Nov 2013 15:53
Last Modified: 21 Apr 2016 12:27
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