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    Synergistic interactions between pea protein isolate and rapid-swelling starch

    Year: 2023

    Journal: Food Hydrocolloids, Volume 142, 2023-09-01, page 108753

    Authors: Dobson, Stacie; Pensini, Erica; Dupuis, John H.; Yada, Rickey Y.; Marangoni, Alejandro G.

    Keywords: Pea protein-starch interactions; Plant-based food systems; Protein functionality; Waxy maize starch

    The viscosity of 5% w/v suspensions containing thermally inhibited (TI), chemically modified (CM), and granular cold-swelling (GCS) starch were assessed with an increasing fraction of a pea protein isolate (PP1). The system was treated as a biopolymer network, where the viscosity exhibited shear thinning behaviour that was best modelled using a Carreau model. Synergistic interactions between PP1 and TI starch were discovered, where the addition of PP1 caused a significant increase (p < 0.05) in viscosity, reaching a maximum between 0.2–0.25 PP1 mass ratio. The interactions were predominantly electrostatic, with more minor contributions from hydrogen bonding. Two additional pea protein isolates, PP2 and PP3, were also investigated; however, enhanced viscosity interactions were limited to PP1. The functional properties of the proteins were assessed, and it was concluded that protein-starch interactions could be enhanced by using a protein with increased water holding capacity (WHC), a greater α-helix: β-sheet ratio and displaying a less aggregated state exemplified by a higher proportion of lower molecular weight fragments.
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