Ann Nutr Food Sci | Volume 2, Issue 4 | Perspective | Open Access

Development and Physicochemical Properties of Modified Corn Starch with Soy Protein Isolate

Shuangqi Tian^1*, Yingqi Yang¹, Jinxuan Tao¹ and Zhengnan Zhang²

¹College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
²Zhengzhou Electronic & Information Engineering School, Zhengzhou University, China

^*Correspondance to: Shuangqi Tian 

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Abstract

Corn starch has been widely used in food, chemical, textile and building materials industries. In this paper, corn starch were modified with soy protein isolate, then the product of starch interacted with soy protein isolate (pro-starch) were prepared in different processing conditions to produce different starch-protein samples. The physicochemical properties of the product have been studied as well. We also analyzed the effect of silty tensile properties with the five percent of the sample added to wheat flour. The results are as follows: RVA analysis indicated: compared to untreated corn starch, the PT, PV, MV, FV, SB, FB of CS/SPI samples reduce obviously. The FTIR spectra and SEM data showed that: There was an obvious peak appearance nearby the ester carbonyl C=O stretching vibration peak nearby 1732 cm^-1 on the spectra, that produced a new type of modified starch which maybe have an esterify cross linking.

Keywords:

Corn starch; Soy protein isolate; Physicochemical properties; FT-IR

Citation:

Tian S, Yang Y, Tao J, Zhang Z. Development and Physicochemical Properties of Modified Corn Starch with Soy Protein Isolate. Ann Nutr Food Sci. 2018; 2(4): 1030.