Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization

Abstract

The effect elicited by degree of starch gelatinization on the rheological properties of starch-gluten model dough was examined. Gelatinization temperature, water retention capacity, linear viscoelastic region, and maximum creep compliance of potato starch-gluten composites increased, while enthalpy and frequency dependence decreased with increasing degree of starch gelatinization. More membrane-like structures and larger holes were observed in potato starch-gluten model dough; the amount of gluten β-sheet increased, while the amount of random coil and β-turn decreased as degree of gelatinization increased. The starch gelling and starch-gluten interactions played major roles in imparting the desired functionality of the model dough. A possible interaction model between partially gelatinized potato starch and gluten was proposed. Partially gelatinized potato starch with moderate degree of gelatinization could more closely interact with gluten, better improve the texture and processing adaptability of model dough than native and highly gelatinized starch, thus has promising application potential in food industry.