PMID- 35893974
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220731
IS  - 2073-4360 (Electronic)
IS  - 2073-4360 (Linking)
VI  - 14
IP  - 15
DP  - 2022 Jul 25
TI  - Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, 
      and Structural Properties of Native Corn Starch.
LID - 10.3390/polym14153012 [doi]
LID - 3012
AB  - It is critical to understand the starch-protein interactions in food systems to 
      obtain products with desired functional properties. This study aimed to 
      investigate the influence of mung bean protein isolate (MBPI) on the rheological, 
      textural, and structural properties of native corn starch (NCS) and their 
      possible interactions during gelatinization. The dynamic rheological measurements 
      showed a decrease in the storage modulus (G') and loss modulus (G") and an 
      increase in the loss factor (tan delta), by adding MBPI to NCS gels. In addition, the 
      textural properties represented a reduction in firmness after the addition of 
      MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI 
      gels confirmed that the NCS gel became softer by incorporating the MBPI. 
      Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4 degrees , and the 
      relative crystallinity decreased with increasing MBPI concentrations. The 
      turbidity determination after 120 h refrigerated storage showed that the addition 
      of MBPI could reduce the retrogradation of NCS gels by interacting with leached 
      amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of 
      refrigerated storage from 60.53 to 47.87%.
FAU - Tarahi, Mohammad
AU  - Tarahi M
AUID- ORCID: 0000-0002-8545-8007
AD  - Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi 
      University of Mashhad (FUM), Mashhad 9177948978, Iran.
FAU - Hedayati, Sara
AU  - Hedayati S
AD  - Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz 
      University of Medical Sciences, Shiraz 7193635899, Iran.
FAU - Shahidi, Fakhri
AU  - Shahidi F
AUID- ORCID: 0000-0002-5257-8205
AD  - Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi 
      University of Mashhad (FUM), Mashhad 9177948978, Iran.
LA  - eng
GR  - 22844/Vice Chancellor for Research and Technology, Shiraz University of Medical 
      Sciences/
GR  - 3/53996/Ferdowsi University of Mashhad/
PT  - Journal Article
DEP - 20220725
PL  - Switzerland
TA  - Polymers (Basel)
JT  - Polymers
JID - 101545357
PMC - PMC9331134
OTO - NOTNLM
OT  - corn starch
OT  - mung bean protein isolate
OT  - rheology
OT  - syneresis
OT  - texture
COIS- The authors declare no conflict of interest.
EDAT- 2022/07/28 06:00
MHDA- 2022/07/28 06:01
PMCR- 2022/07/25
CRDT- 2022/07/27 05:05
PHST- 2022/06/13 00:00 [received]
PHST- 2022/07/05 00:00 [revised]
PHST- 2022/07/19 00:00 [accepted]
PHST- 2022/07/27 05:05 [entrez]
PHST- 2022/07/28 06:00 [pubmed]
PHST- 2022/07/28 06:01 [medline]
PHST- 2022/07/25 00:00 [pmc-release]
AID - polym14153012 [pii]
AID - polymers-14-03012 [pii]
AID - 10.3390/polym14153012 [doi]
PST - epublish
SO  - Polymers (Basel). 2022 Jul 25;14(15):3012. doi: 10.3390/polym14153012.