Skip to main content
SpringerLink
Log in

Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Vegetable derivatives like peanut protein concentrates constitute an alternative for incorporation in starch-based systems. In order to assess the capacity of peanut protein concentrate (PPC) to be incorporated in starch systems, the thermo-mechanical behavior of pastes made with starches from different botanical sources (between 4.6 and 6 % w/w of corn, cassava and wheat starch), PPC (5.2–12.1 % w/w, which contributed between ~3 and ~6 % of final protein content), and sucrose (12.4–15 % w/w) was analyzed. Peanut proteins modified thermal behavior of starches as measured by the differential scanning calorimetry (DSC) technique. PPC increased the concentration of starch in the continuous phase and, consequently, the overall viscosity of the system during pasting. In addition, PPC increased the consistency of starch gels, although weaker structures were obtained. The syneresis of starch gels was reduced by PPC, which is advantageous for its incorporation in starch-based systems.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Liu K (1999) Expanding soybean food utilization. Food Technol 54:46–58

    Google Scholar 

  2. Nunes M, Batista P, Raymundo A, Alves M, Sousa I (2003) Vegetable proteins and milk puddings. Colloids Surf B 31:21–29

    Article  CAS  Google Scholar 

  3. Ash M, Dohlman E (2007) United States Department of Agriculture. Oil crops situation and outlook yearbook. http://usda01.library.cornell.edu/usda/ers/OCS-yearbook/2000s/2007/OCS-yearbook-06-04-2007.pdf. (accessed Jan.2014)

  4. Yu J, Ahmedna M, Goktepe I (2007) Peanut protein concentrates: production and functional properties as affected by processing. Food Chem 103:121–129

    Article  CAS  Google Scholar 

  5. Cherry JP (1983) Peanut protein properties, processes and products. In: Woodroof JG (ed) Peanuts: production, processing, products. Avi Publishing, Westport, pp 337–359

    Google Scholar 

  6. Wu H, Wang Q, Ma T, Ren J (2009) Comparative studies on the functional properties of various protein concentrate preparations of peanut protein. Food Res Int 42:343–348

    Article  CAS  Google Scholar 

  7. Khan MN, Rhee KC, Rooney LW, Cater CM (1975) Bread baking properties of aqueous processed peanut protein concentrates. J Food Sci 40:580–583

    Article  CAS  Google Scholar 

  8. Natarajan KR (1980) Peanut protein ingredients: preparation, properties, and food uses. Adv Food Res 26:215–273

    Article  CAS  Google Scholar 

  9. Woodroof GW (1983) Composition and nutritive value of peanuts. In: Woodroof JG (ed) Peanuts: production, processing, products. Avi Publishing, Westport, pp 165–179

    Google Scholar 

  10. Imeson AP (2000) Carrageenan. In: Phillips GO, Williams PA (eds) Handbook of hydrocolloids. Woodhead Publishing, Cambridge, pp 87–102

    Google Scholar 

  11. Bejosano FP, Corke H (1999) Effect of Amaranthus and buckwheat proteins on the rheological properties of corn starch. Food Chem 65:493–501

    Article  CAS  Google Scholar 

  12. Nunes MC, Raymundo A, Sousa I (2006) Gelled vegetable desserts containing pea protein, κ-carrageenan and starch. Eur Food Res Technol 222:622–628

    Article  CAS  Google Scholar 

  13. Ribotta PD, Colombo A, Rosell CM (2012) Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels. Food Hydrocoll 27:185–190

    Article  CAS  Google Scholar 

  14. Lim HS, Narsimhan G (2006) Pasting and rheological behavior of soy protein-based pudding. LWT-Food Sci Technol 39:343–349

    Article  Google Scholar 

  15. Ribotta PD, Colombo A, León AE, Añón MC (2007) Effects of soy protein on physical and rheological properties of wheat starch. Starch-Stärke 59:614–623

    Article  CAS  Google Scholar 

  16. Colombo A, León AE, Ribotta PD (2011) Rheological and calorimetric properties of corn, wheat and cassava starches and soybean protein concentrate composites. Starch-Stärke 63:83–95

    Article  CAS  Google Scholar 

  17. AACC (2000) Approved methods of the American Association of Cereal Chemists, 10th edn. American Association of Cereal Chemists, Saint Paul

    Google Scholar 

  18. Sopade PA, Halley PJ, Junming LL (2004) Gelatinisation of starch in mixtures of sugars II. Application of differential scanning calorimetry. Carbohyd Polym 58:311–321

    Article  CAS  Google Scholar 

  19. Li JY, Yeh AI, Fan KL (2007) Gelation characteristics and morphology of corn starch/soy protein concentrate composites during heating. J Food Eng 78:1240–1247

    Article  CAS  Google Scholar 

  20. Biliaderis CG (2009) Structural transitions and related physical properties of starch. In: BeMiller JN, Whistler RL (eds) Starch: chemistry and technology, 10th edn. Academic Press, New York, pp 293–359

    Chapter  Google Scholar 

  21. Perry PA, Donald AM (2002) The effect of sugars on gelatinisation of starch. Carbohyd Polym 49:155–165

    Article  CAS  Google Scholar 

  22. Baek MH, Yoo B, Lima ST (2004) Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel. Food Hydrocoll 18:133–142

    Article  CAS  Google Scholar 

  23. Eliasson AC (1983) Differential scanning calorimetry studies on wheat starch-gluten mixtures. I. Effect of gluten on the gelatinization of wheat starch. J Cereal Sci 1:199–205

    Article  CAS  Google Scholar 

  24. Donovan JW, Mapes CJ (1980) Multiple phase transitions of starches and nageli amylopectin. Starch-Stärke 32:190–193

    Article  CAS  Google Scholar 

  25. McPherson AE, Jane J (1999) Comparison of waxy potato with other root and tuber starches. Carbohyd Polym 40:57–70

    Article  CAS  Google Scholar 

  26. Ribotta PD, Rosell CM (2010) Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein system. Starch-Stärke 62:373–383

    Article  CAS  Google Scholar 

  27. Goel PK, Singhal RS, Kulkarni PR (1999) Studies on interactions of corn starch with casein and casein hydrolysates. Food Chem 64:383–389

    Article  CAS  Google Scholar 

  28. Gunaratne A, Ranaweera S, Corke H (2007) Thermal pasting and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl b-cyclodextrin. Carbohyd Polym 70:112–122

    Article  CAS  Google Scholar 

  29. Alloncle M, Lefebvre J, Llamas G, Doublier JL (1989) A rheological characterization of cereal starch/galactomannan mixtures. Cereal Chem 66:90–93

    Google Scholar 

  30. Tolstoguzov V (2003) Some thermodynamic considerations in food formulation. Food Hydrocoll 17:1–23

    Article  CAS  Google Scholar 

  31. Chedid L, Kokini JL (1992) Influence of protein addition on rheological properties of amylose- and amylopectin-based starches in excess water. Cereal Chem 69:551–555

    CAS  Google Scholar 

  32. Ling LH (1984) Effect of heat denaturation of whey proteins on the rheological properties of corn starch/milk systems. Diss Abstr Int B 44:131

    Google Scholar 

  33. Cheer RL, Lelievre J (1983) Effects of sucrose on the rheological behavior of wheat starch pastes. J Appl Polym Sci 28:1829–1836

    Article  CAS  Google Scholar 

  34. Lopes da Silva JA, Rao MA (1999) Rheological behavior of food gel systems. In: Rao MA (ed) Rheology of fluid and semisolid foods. Chapman & Hall Food Science Book, New York, pp 319–368

    Google Scholar 

  35. Germani R, Ciacco CF, Rodrigues-Amaya DB (1983) Effects of sugars, lipids, and type of starch on the mode and kinetics of retrogradation of concentrated corn starch gels. Starch-Stärke 35:377–381

    Article  CAS  Google Scholar 

  36. Yang H, Irudayaraj J, Otgonchimeg S, Walsh M (2004) Rheological study of starch and dairy ingredient-based food systems. Food Chem 86:571–578

    Article  CAS  Google Scholar 

  37. Morris VJ (1990) Starch gelation and retrogradation. Trends Food Sci Tech 1:2–6

    Article  CAS  Google Scholar 

  38. Zheng GH, Sosulski FW (1998) Determination of water separation from cooked starch and flour pastes after refrigeration and freeze–thaw. J Food Sci 63:134–139

    Article  CAS  Google Scholar 

  39. Chang SM, Liu LC (1991) Retrogradation of rice starch studies by differential scanning calorimetry and influence of sugars, NaCl and lipids. J Food Sci 56:564–570

    Article  CAS  Google Scholar 

  40. Karam LB, Ferrero C, Martino MN, Zaritzky NE, Grossmann MVE (2006) Functional properties of mixtures of corn, cassava and yam starches. Int J Food Sci Tech 41:805–812

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors would like to thank the Consejo Nacional de Ciencia y Técnica (CONICET), the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) and the Secretaría de Ciencia y Tecnología, Universidad Nacional de Córdoba (UNC) for their financial support.

Author information

Authors and Affiliations

  1. Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (UNC), Córdoba, Argentina

    Andrés Colombo & Pablo Daniel Ribotta

  2. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina

    Alberto Edel León

  3. Instituto de Ciencia y Tecnología de Alimentos Córdoba (CONICET-UNC), Córdoba, Argentina

    Andrés Colombo, Pablo Daniel Ribotta & Alberto Edel León

Authors
  1. Andrés Colombo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Pablo Daniel Ribotta
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Alberto Edel León
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Pablo Daniel Ribotta.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Colombo, A., Ribotta, P.D. & León, A.E. Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites. J Am Oil Chem Soc 91, 1911–1920 (2014). https://doi.org/10.1007/s11746-014-2532-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-014-2532-0

Keywords

Search

Navigation