Phase separation affects the rheological properties of starch dough fortified with fish actomyosin.

ABSTRACT: Starch and protein are common polymers in food, and their phase separation often occurs during food processing. Protein-fortified starch dough can be considered as a triple phase separation system, and the effect of phase separation on dough rheology warrants further research. In this study, starch doughs fortified with fish actomyosin were used, and their rheological properties were researched and explained with respect to phase separation. The results suggested that the phase separation of actomyosin-binder-starch granules in the raw dough affected the quality of dough. The addition of actomyosin significantly decreased stiffness and shear sensitivity but increased the fluidity of the blended dough. Moreover, it was found that the interaction between mung bean starch and actomyosin was v

SUBMITTER: Mi G 

PROVIDER: S-EPMC8695371 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature