메뉴 건너뛰기




Volumn 17, Issue 1, 2012, Pages 584-597

Mixed biopolymer systems based on starch

Author keywords

Biopolymer systems; Mixtures; Protein; Rheological properties; Starch

Indexed keywords

BIOPOLYMER; CASEIN; MILK PROTEIN; PLANT EXTRACT; STARCH; WHEY PROTEIN;

EID: 84856139785     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules17010584     Document Type: Review
Times cited : (23)

References (48)
  • 1
    • 0002331412 scopus 로고    scopus 로고
    • Structures and phase transitions of starch polymers
    • Walter, R.H., Ed.; Marcel Dekker: New York, NY, USA
    • Biliaderis, C.G. Structures and Phase Transitions of Starch Polymers. In Polysaccharide Association Structures in Food; Walter, R.H., Ed.; Marcel Dekker: New York, NY, USA, 1998; pp. 57-168.
    • (1998) Polysaccharide Association Structures in Food , pp. 57-168
    • Biliaderis, C.G.1
  • 2
    • 0037243795 scopus 로고    scopus 로고
    • Some thermodynamic considerations in food formulation
    • Tolstoguzov, V.B. Some thermodynamic considerations in food formulation. Food Hydrocolloid. 2003, 17, 1-23.
    • (2003) Food Hydrocolloid. , vol.17 , pp. 1-23
    • Tolstoguzov, V.B.1
  • 3
    • 0008589761 scopus 로고    scopus 로고
    • Rheology of structured polysaccharide food systems: Starch and pectin
    • Walter, R.H., Ed.; Marcel Dekker: New York, NY, USA
    • Okechukwu, P.E.; Anandha Rhao, M. Rheology of structured polysaccharide food systems: Starch and pectin. In Polysaccharide Association Structures in Food; Walter, R.H., Ed.; Marcel Dekker: New York, NY, USA, 1998; pp. 289-328.
    • (1998) Polysaccharide Association Structures in Food , pp. 289-328
    • Okechukwu, P.E.1    Anandha, R.M.2
  • 4
    • 0030808555 scopus 로고    scopus 로고
    • Properties of some starch blends
    • Obani, M.; BeMiller, J.N. Properties of some starch blends. Cereal Chem. 1997, 74, 431-436.
    • (1997) Cereal Chem. , vol.74 , pp. 431-436
    • Obani, M.1    BeMiller, J.N.2
  • 5
    • 0002432208 scopus 로고
    • Factors determining phase behaviour of multi component polymer systems
    • Harding, S.E., Hill, S.E., Mitchell, J.R., Eds.; Nottingham NottinghUniversity Press: Nottingham, UK
    • Piculell, L.; Bergfeldt, K.; Nilsson, S. Factors determining phase behaviour of multi component polymer systems. In Biopolymer Mixtures; Harding, S.E., Hill, S.E., Mitchell, J.R., Eds.; Nottingham NottinghUniversity Press: Nottingham, UK, 1995; pp. 13-35.
    • (1995) Biopolymer Mixtures , pp. 13-35
    • Piculell, L.1    Bergfeldt, K.2    Nilsson, S.3
  • 7
    • 0035177826 scopus 로고    scopus 로고
    • Polysaccharide protein interactions
    • DOI 10.1016/S0268-005X(01)00076-5, PII S0268005X01000765
    • de Kruif, C.G.; Tuinier, R. Polysaccharide protein interactions. Food Hydrocolloid. 2001, 15, 555-563. (Pubitemid 33086085)
    • (2001) Food Hydrocolloids , vol.15 , Issue.4-6 , pp. 555-563
    • De Kruif, C.G.1    Tuinier, R.2
  • 8
    • 0346243607 scopus 로고    scopus 로고
    • Protein-polysaccharide interactions: Phase-ordering kinetics, thermodynamic and structural aspects
    • DOI 10.1016/S1359-0294(03)00093-1, PII S1359029403000931
    • Turgeon, S.L.; Beaulieu, M.; Schmitt, C.; Sanchez, C. Protein-polysaccharide interactions: Phase-ordering kinetics, thermodynamic and structural aspects. Curr. Opin. Colloid Interface Sci. 2003, 8, 401-414. (Pubitemid 37526776)
    • (2003) Current Opinion in Colloid and Interface Science , vol.8 , Issue.4-5 , pp. 401-414
    • Turgeon, S.L.1    Beaulieu, M.2    Schmitt, C.3    Sanchez, C.4
  • 9
    • 85024637681 scopus 로고
    • Some physico-chemical aspects of protein processing in foods. Multicomponent gels
    • Tolstoguzov, V.B. Some physic-chemical aspects of protein processing in foods. Multicomponent gels. Food Hydrocolloid. 1995, 9, 317-332. (Pubitemid 126033655)
    • (1995) Food Hydrocolloids , vol.9 , Issue.4 , pp. 317-332
    • Tolstoguzov, V.B.1
  • 10
    • 0031285481 scopus 로고    scopus 로고
    • Starch-biopolymer interactions-A review
    • Appleqvist, I.A.M.; Debet, M.R.M. Starch-biopolymer interactions-A review. Food Rev. Int. 1997, 13, 163-224.
    • (1997) Food Rev. Int. , vol.13 , pp. 163-224
    • Appleqvist, I.A.M.1    Debet, M.R.M.2
  • 11
    • 58149520309 scopus 로고    scopus 로고
    • Effect of different β-glucans on the gelatinisation and retrogradation of rice starch
    • Banchathanakij, R.; Suphantharika, M. Effect of different β-glucans on the gelatinisation and retrogradation of rice starch. Food Chem. 2009, 114, 5-14.
    • (2009) Food Chem. , vol.114 , pp. 5-14
    • Banchathanakij, R.1    Suphantharika, M.2
  • 13
    • 51049089537 scopus 로고    scopus 로고
    • Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations
    • Xue, J.; Ngadi, M. Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations. Food Hydrocolloid. 2009, 23, 286-295.
    • (2009) Food Hydrocolloid. , vol.23 , pp. 286-295
    • Xue, J.1    Ngadi, M.2
  • 14
    • 33646750492 scopus 로고    scopus 로고
    • Pasting properties of non-waxy rice starch-hydrocolloid mixtures
    • Song, J.Y.; Kwon, J.Y.; Choi, J.; Kim, Y.C.; Shin, M. Pasting properties of non-waxy rice starch-hydrocolloid mixtures. Starch/Stärke 2006, 58, 223-230.
    • (2006) Starch/Stärke , vol.58 , pp. 223-230
    • Song, J.Y.1    Kwon, J.Y.2    Choi, J.3    Kim, Y.C.4    Shin, M.5
  • 15
    • 33846210677 scopus 로고    scopus 로고
    • Influence of spent brewer's yeast β-glucan on gelatinization and retrogradation of rice starch
    • DOI 10.1016/j.carbpol.2006.06.028, PII S0144861706003079
    • Satrapai, S.; Suphantharika, M. Influence of spent brewer's yeast β-glucan on gelatinization and retrogradation of rice starch. Carbohydr. Polym. 2007, 67, 500-510. (Pubitemid 46097085)
    • (2007) Carbohydrate Polymers , vol.67 , Issue.4 , pp. 500-510
    • Satrapai, S.1    Suphantharika, M.2
  • 16
    • 43049120631 scopus 로고    scopus 로고
    • Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches
    • Techawipharat, J.; Suphantharika, M.; BeMiller, J.N. Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches. Carbohydr. Polym. 2008, 73, 417-426.
    • (2008) Carbohydr. Polym. , vol.73 , pp. 417-426
    • Techawipharat, J.1    Suphantharika, M.2    BeMiller, J.N.3
  • 17
    • 4444220031 scopus 로고    scopus 로고
    • Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch
    • Funami, T.; Kataoka, Y.; Omoto, T.; Goto, Y.; Asai, I.; Nishinari, K. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch. Food Hydrocolloid. 2005, 19, 1-13.
    • (2005) Food Hydrocolloid. , vol.19 , pp. 1-13
    • Funami, T.1    Kataoka, Y.2    Omoto, T.3    Goto, Y.4    Asai, I.5    Nishinari, K.6
  • 18
    • 13244254066 scopus 로고    scopus 로고
    • Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
    • DOI 10.1016/j.carbpol.2004.10.011, PII S0144861704003704
    • Ortega-Ojeda, F.E.; Larsson, H.; Eliasson, A.C. Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch. Carbohydr. Polym. 2005, 59, 313-327. (Pubitemid 40183228)
    • (2005) Carbohydrate Polymers , vol.59 , Issue.3 , pp. 313-327
    • Ortega-Ojeda, F.E.1    Larsson, H.2    Eliasson, A.-C.3
  • 19
    • 84989054520 scopus 로고
    • A pulsed NMR method for the study of starch retrogradation
    • Teo, C.H.; Seow, C.C. A pulsed NMR method for the study of starch retrogradation. Starch/Stärke 1992, 44, 288-292.
    • (1992) Starch/Stärke , vol.44 , pp. 288-292
    • Teo, C.H.1    Seow, C.C.2
  • 20
    • 0033869629 scopus 로고    scopus 로고
    • Methods for the study of starch retrogradation
    • DOI 10.1016/S0308-8146(00)00130-8, PII S0308814600001308
    • Karim, A.A.; Norziah, M.H.; Seow, C.C. Methods for the study of starch retrogradation.Food Chem. 2000, 71, 9-36. (Pubitemid 30621534)
    • (2000) Food Chemistry , vol.71 , Issue.1 , pp. 9-36
    • Karim, A.A.1    Norziah, M.H.2    Seow, C.C.3
  • 21
    • 2542607836 scopus 로고    scopus 로고
    • Retrogradation behaviour of binary starch mixtures of rice starch with other types of starches
    • Barsby, T.L., Donald, A.M., Frazier, P.J., Eds.; Royal Society of Chemistry: Cambridge, UK
    • Karim, A.A.; Teo, C.H.; Norziah, M.H.; Seow, C.C. Retrogradation behaviour of binary starch mixtures of rice starch with other types of starches. In Starch: Advance in Structure and Function; Barsby, T.L., Donald, A.M., Frazier, P.J., Eds.; Royal Society of Chemistry: Cambridge, UK, 2001; pp. 59-66.
    • (2001) Starch: Advance in Structure and Function , pp. 59-66
    • Karim, A.A.1    Teo, C.H.2    Norziah, M.H.3    Seow, C.C.4
  • 22
    • 0037284033 scopus 로고    scopus 로고
    • Retrogradation of starch mixtures containing rice starch
    • Yao, Y.; Zhang, J.M.; Ding, X. Retrogradation of starch mixtures containing rice starch. J. Food Sci. 2003, 68, 260-265. (Pubitemid 36238236)
    • (2003) Journal of Food Science , vol.68 , Issue.1 , pp. 260-265
    • Yao, Y.1    Zhang, J.2    Ding, X.3
  • 23
    • 0035475852 scopus 로고    scopus 로고
    • Gelatinisation and retrogradation behaviour of some starch mixtures
    • DOI 10.1002/1521-379X(200110)53:10<520::AID-STAR520>3.0.CO;2-D
    • Ortega-Ojeda, F.E.; Eliasson, A.C. Gelatinization and retrogradation behavior of some starch mixtures. Starch/Stärke 2001, 53, 520-529. (Pubitemid 33008384)
    • (2001) Starch/Staerke , vol.53 , Issue.10 , pp. 520-529
    • Ortega-Ojeda, F.E.1    Eliasson, A.-C.2
  • 24
    • 34248674619 scopus 로고    scopus 로고
    • RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches
    • DOI 10.1016/j.carbpol.2007.02.021, PII S0144861707001294
    • Zaidul, I.S.M.; Nik Norulaini, N.A.; Mohd Omar, A.K.; Yamauchi, H.; Noda, T. RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches. Carbohydr. Polym. 2007, 69, 784-791. (Pubitemid 46776859)
    • (2007) Carbohydrate Polymers , vol.69 , Issue.4 , pp. 784-791
    • Zaidul, I.S.M.1    Norulaini, N.A.N.2    Omar, A.K.Mohd.3    Yamauchi, H.4    Noda, T.5
  • 26
    • 33846577848 scopus 로고    scopus 로고
    • RVA study of mixtures of wheat flour and potato starches with different phosphorus contents
    • DOI 10.1016/j.foodchem.2006.06.056, PII S0308814606005383
    • Zaidul, I.S.M.; Yamauchi, H.; Kim, S.J.; Hashimoto, N.; Noda, T. RVA study of mixtures of wheat flour and potato starches with different phosphorus content. Food Chem. 2007, 102, 1105-1111. (Pubitemid 46176434)
    • (2007) Food Chemistry , vol.102 , Issue.4 , pp. 1105-1111
    • Zaidul, I.S.M.1    Yamauchi, H.2    Kim, S.-J.3    Hashimoto, N.4    Noda, T.5
  • 27
    • 0030295336 scopus 로고    scopus 로고
    • Development in the understanding of starch functionality
    • Hermansson, A.M.; Svegmark, K.C. Development in the understanding of starch functionality. Trends Food Sci. Technol. 1996, 7, 345-353.
    • (1996) Trends Food Sci. Technol. , vol.7 , pp. 345-353
    • Hermansson, A.M.1    Svegmark, K.C.2
  • 28
    • 1942421774 scopus 로고    scopus 로고
    • Rheological study of starch and dairy ingredient-based food systems
    • DOI 10.1016/j.foodchem.2003.10.004, PII S0308814603005302
    • Yang, H.; Irudayaraj, J.; Otgonchimeg, S.; Walsh, M. Rheological study of starch and dairy ingredient-based food systems. Food Chem. 2004, 86, 571-578. (Pubitemid 38519894)
    • (2004) Food Chemistry , vol.86 , Issue.4 , pp. 571-578
    • Yang, H.1    Irudayaraj, J.2    Otgonchimeg, S.3    Walsh, M.4
  • 29
    • 0000323022 scopus 로고
    • The chemistry of surimi gelation
    • Lanier, T.C., Lee, C.M., Eds.; Marcel Dekker: New York, NY, USA
    • Niwa, E. The chemistry of surimi gelation. In Surimi Technology; Lanier, T.C., Lee, C.M., Eds.; Marcel Dekker: New York, NY, USA, 1992; pp. 389-427.
    • (1992) Surimi Technology , pp. 389-427
    • Niwa, E.1
  • 31
    • 57749205194 scopus 로고    scopus 로고
    • Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate
    • DOI 10.1016/j.jfoodeng.2008.09.032, PII S0260877408004731
    • Wang, B.; Wang, L.; Li, D.; Bhandari, B.; Wu, W.; Shi, J.; Chen, X.D.; Mao, Z. Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate. J. Food Eng. 2009, 91, 392-401. (Pubitemid 50332834)
    • (2009) Journal of Food Engineering , vol.91 , Issue.3 , pp. 392-401
    • Wang, B.1    Wang, L.-J.2    Li, D.3    Bhandari, B.4    Wu, W.-F.5    Shi, J.6    Chen, X.D.7    Mao, Z.-H.8
  • 32
    • 34047131599 scopus 로고    scopus 로고
    • Effect of potato starch addition on the acid gelation of milk
    • DOI 10.1016/j.idairyj.2006.09.013, PII S0958694606002202
    • Oh, H.E.; Anema, S.; Wong, G.M.; Pinder, D.N.; Hemar, Y. Effect of potato starch addition on the acid gelation of milk. Int. Dairy J. 2007, 17, 808-815. (Pubitemid 46509729)
    • (2007) International Dairy Journal , vol.17 , Issue.7 , pp. 808-815
    • Oh, H.E.1    Anema, S.G.2    Wong, M.3    Pinder, D.N.4    Hemar, Y.5
  • 33
    • 33748750713 scopus 로고    scopus 로고
    • Gelation characteristics and morphology of corn starch/soy protein concentrate composites during heating
    • Li, J.Y.; Yeh, A.I.; Fan, K.L. Gelation characteristics and morphology of corn starch/soy protein concentrate composites during heating. J. Food Eng. 2007, 78, 1240-1247.
    • (2007) J. Food Eng. , vol.78 , pp. 1240-1247
    • Li, J.Y.1    Yeh, A.I.2    Fan, K.L.3
  • 34
    • 34247499368 scopus 로고    scopus 로고
    • In situ examination of starch granule-soy protein and wheat protein interactions
    • DOI 10.1016/j.foodchem.2006.12.037, PII S0308814606009812
    • Ryan, K.J.; Brewer, M.S. In situ examination of starch granule-soy protein and wheat protein interactions. Food Chem. 2007, 104, 619-629. (Pubitemid 46661067)
    • (2007) Food Chemistry , vol.104 , Issue.2 , pp. 619-629
    • Ryan, K.J.1    Brewer, M.S.2
  • 35
    • 0343067229 scopus 로고
    • On the surface activity of wheat proteins
    • Association of cereal research: Detmold, Germany
    • Eliasson, A.C. On the surface activity of wheat proteins. In Gluten Proteins; Association of cereal research: Detmold, Germany, 1993; pp. 198-206.
    • (1993) Gluten Proteins , pp. 198-206
    • Eliasson, A.C.1
  • 36
  • 37
    • 84985280168 scopus 로고
    • Water binding and ingredient dispersion pattern effect on surimi gel texture
    • Chung, K.H.; Lee, C.M. Water binding and ingredient dispersion pattern effect on surimi gel texture. J. Food Sci. 1991, 56, 1263-1266.
    • (1991) J. Food Sci. , vol.56 , pp. 1263-1266
    • Chung, K.H.1    Lee, C.M.2
  • 38
    • 84985273055 scopus 로고
    • Low-fat high value-added bologna formulated with texture-modifying ingredients
    • Claus, J.R.; Hunt, M.C. Low-fat, high value-added bologna formulated with texture-modifying ingredients. J. Food Sci. 1991, 56, 643-647.
    • (1991) J. Food Sci. , vol.56 , pp. 643-647
    • Claus, J.R.1    Hunt, M.C.2
  • 39
    • 0000522477 scopus 로고
    • Evaluation of carrageenan, isolated soy protein and a modified starch in low fat frankfurters
    • San Antonio, TX, USA, 20-25 August, Elsevier: Amsterdam, The Netherlands, 1995;
    • Yang, A.; Trout, G.R.; Shay, B.J. Evaluation of carrageenan, isolated soy protein and a modified starch in low fat frankfurters. In Proceedings of the 41st Annual International Congress of Meat Science and Technology, San Antonio, TX, USA, 20-25 August 1995; Elsevier: Amsterdam, The Netherlands, 1995; Volume 2, pp. 435-436.
    • (1995) Proceedings of the 41st Annual International Congress of Meat Science and Technology , vol.2 , pp. 435-436
    • Yang, A.1    Trout, G.R.2    Shay, B.J.3
  • 40
    • 0033478670 scopus 로고    scopus 로고
    • Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages
    • PII S0309174098000680
    • Pietrasik, Z. Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages. Meat Sci. 1999, 51, 17-25. (Pubitemid 129556905)
    • (1999) Meat Science , vol.51 , Issue.1 , pp. 17-25
    • Pietrasik, Z.1
  • 41
    • 0037402021 scopus 로고    scopus 로고
    • Effects of starch properties on rheological characteristics of starch/meat complexes
    • Li, J.Y.; Yeh, A.I. Effects of starch properties on rheological characteristics of starch/meat complexes. J. Food Eng. 2003, 57, 287-294.
    • (2003) J. Food Eng. , vol.57 , pp. 287-294
    • Li, J.Y.1    Yeh, A.I.2
  • 42
    • 84981407132 scopus 로고    scopus 로고
    • Rheological and clorimetric investigations of starch-fish protein systems during thermal processing
    • Wu, M.C.; Hamann, D.D.; Lanier, T.C. Rheological and clorimetric investigations of starch-fish protein systems during thermal processing. J. Texture Stud. 2007, 16, 53-74.
    • (2007) J. Texture Stud. , vol.16 , pp. 53-74
    • Wu, M.C.1    Hamann, D.D.2    Lanier, T.C.3
  • 43
    • 84985200374 scopus 로고
    • Thermal transitions of actomyosin and surimi prepared from Atlantic croaker as studied by DSC
    • Wu, M.C.; Akahane, T.A.; Lanier, T.C.; Hamann, D.D. Thermal transitions of actomyosin and surimi prepared from Atlantic croaker as studied by DSC. J. Food Sci. 1985, 50, 10-13.
    • (1985) J. Food Sci. , vol.50 , pp. 10-13
    • Wu, M.C.1    Akahane, T.A.2    Lanier, T.C.3    Hamann, D.D.4
  • 44
    • 0036778967 scopus 로고    scopus 로고
    • Effects of food gums on viscosities of starch suspensions during pasting
    • DOI 10.1016/S0144-8617(01)00369-1, PII S0144861701003691
    • Shi, X.; BeMiller, J.N. Effects of food gums on viscosities of starch suspensions during pasting. Carbohydr. Polym. 2002, 50, 7-18. (Pubitemid 34614111)
    • (2002) Carbohydrate Polymers , vol.50 , Issue.1 , pp. 7-18
    • Shi, X.1    BeMiller, J.N.2
  • 45
    • 32944482808 scopus 로고    scopus 로고
    • Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum
    • DOI 10.1016/j.foodhyd.2005.06.003, PII S0268005X05001281
    • Chaisawang, M.; Suphantharika, M. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocolloid. 2006, 20, 641-649. (Pubitemid 43261612)
    • (2006) Food Hydrocolloids , vol.20 , Issue.5 , pp. 641-649
    • Chaisawang, M.1    Suphantharika, M.2
  • 46
    • 0037209431 scopus 로고    scopus 로고
    • A rheological description of mixtures of a galactoxyloglucan with high amylose and waxy corn starches
    • Freitas, R.A.; Gorin, P.A.J.; Neves, J.; Sierakowski, M.R. A rheological description of mixtures of a galactoxyloglucan with high amylose and waxy corn starches. Carbohydr. Polym. 2003, 51, 25-32.
    • (2003) Carbohydr. Polym. , vol.51 , pp. 25-32
    • Freitas, R.A.1    Gorin, P.A.J.2    Neves, J.3    Sierakowski, M.R.4
  • 47
    • 31944444510 scopus 로고    scopus 로고
    • Rheological properties of rice starch-xanthan gum mixtures
    • DOI 10.1016/j.jfoodeng.2005.04.002, PII S0260877405002293
    • Kim, C.; Yoo, B. Rheological properties of rice starch-xanthan gum mixtures. J. Food Eng. 2006, 75, 120-128. (Pubitemid 43190110)
    • (2006) Journal of Food Engineering , vol.75 , Issue.1 , pp. 120-128
    • Kim, C.1    Yoo, B.2
  • 48
    • 85025570224 scopus 로고
    • Viscoelastic properties of maize starch/hydrocolloid pastes and gels
    • Alloncle, M.; Doublier, J.L. Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloid. 1991, 5, 455-467.
    • (1991) Food Hydrocolloid. , vol.5 , pp. 455-467
    • Alloncle, M.1    Doublier, J.L.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.