Effect of Food Proteins on Wheat Starch Pasting and Thermal Properties.

ABSTRACT: The objective of this study was to analyze the effect of different food proteins (wheat gluten, soy protein, whey protein, and ovalbumin), applied in different proportions, on the pasting and thermal properties of wheat starch using a Rapid Visco Analyzer (RVA) and Differential Scanning Calorimetry (DSC), enriching the RVA analysis with mathematical models for a deeper mechanistic understanding of the pasting behavior. Gluten and whey proteins significantly increased peak viscosity (up to +105% and +22%, respectively), while soy protein and ovalbumin decreased it (up to -16%). Conversely, the addition of all four proteins resulted in an increase in the starch pasting profile during the cooling period of the starch pastes (up to +95%). Additionally, the presence of all four proteins acceler

SUBMITTER: Teobaldi AG 

PROVIDER: S-EPMC12651088 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature