Gel Strength of Starch on the Addition of Soy Protein and Food Oil

Effect of Food Components on Physical Properties of Starch. Part 4

Abstract

Experiments were carried out to study the effect of the addition of isolated soybean protein on the physical properties of starch by measuring the amylogram viscosity and gel strength. The following results were obtained.
1) The amylogram viscosity and gel strength of potato starch were greatly decreased by the addition of isolated soybean protein. On the other hand, corn starch was not affected by the addition of soybean protein, the gel strength being increased.
2) The strength of soybean protein emulsion gels admixed with starch and cooked at 80°C or 120°C was increased, especially, the emulsion gel containing corn starch being more stable than that containing potato starch, on cooking at 120°C.
3) A soybean protein emulsion containing corn starch may be useful for processed foods cooked at high temperature.