Journal of Food Engineering 78 (2007) 1240–1247

www.elsevier.com/locate/jfoodeng

Gelation characteristics and morphology of corn starch/soy

protein concentrate composites during heating
Jeng-Yune Li a, An-I Yeh b,*
, Kang-Lin Fan c

a
Department of Hotel Management, Ming-Hsin University of Science and Technology, No. 1 Hsin-Hsing Road, Hsin-Fong, Hsinchu, Taiwan, ROC
b
Graduate Institute of Food Science and Technology, National Taiwan University, 1 Roosevelt Road, Section 4, Taipei, Taiwan, ROC
c
Sales and Marketing Division, Desiccant Technology Corporation, No. 1–5, 10 Lin, Kao-Yuan Village, Liu-Kang-Liao Lungtan, Taoyuan, Taiwan, ROC

Received 19 September 2005; accepted 21 December 2005

Available online 21 February 2006

Abstract

The formation of corn starch (CS) and soy protein concentrate (SPC) composite during heating has been investigated using thermal
and rheological analysis. SPC did not exhibit endothermic peak in differential scanning calorimetry (DSC) thermogram. Adding CS at
low mass percentage (16.7%) to SPC resulted in a reduction of storage modulus (G 0 ) from 7.72 to 3.63 kPa at 50 C. The DSC thermo-
gram showed that the peak temperature was raised to 73.5 C, compared with 70 C for CS. The gelatinization of starch granules played
an important role on the rheological properties of the composite during heating. Scanning electron microscopy and light microscopy with
the aid of histological technique revealed the microstructure of CS/SPC composites. The observation illustrated that starch granules lost
integrity and formed a gel with SPC at the temperature of maximum G0 ðT G0max Þ. The effect of starch mass percentage on the structural
change of the composite was discussed.
 2006 Elsevier Ltd. All rights reserved.

Keywords: Corn starch; Soy protein concentrate; DSC; Rheological property; Microstructure

1. Introduction on the gelling characteristics of soy protein with starch

Soy protein has gained a crescent interest due to its good
functional properties, excellent nutritional value and health
effect (Sabato & Lacroix, 2002). The demand from the
health-conscious consumers has resulted in more new prod-
ucts incorporated with soy (Roesch, Juneja, Monagle, &
Corredig, 2004). The gelling characteristics of soy protein
affect the texture of the products. Typical product is tofu
in which the interactions between protein and gelling agent
are critical to the product texture. Combining soy protein
and starch would be an attractive method to develop new
products. The gelling behaviour of two globular proteins
7S and 11S in soy protein has been studied since 20th cen-
tury (Wolf, Babcock, & Smith, 1961). The understanding
*
Corresponding author. Tel.: +886 2 3366 4121; fax: +886 2 2362 0849.
E-mail address: yehs@ntu.edu.tw (An-I Yeh).
would be helpful for product development.
Starch is an important biological macromolecule in
foods. Various starches have been added in protein gels
for reducing cost and improving texture. Surimi is one of
the products. Starch has been recognized as filler to
increase the firmness of products and to enhance the gel
strength (Verrez-Bagnis, Bouchet, & Gallant, 1993; Wu,
Lanier, & Hamann, 1985). The composite reinforcing effect
of starch may be due to the swelling of starch granules
embedded in the protein gel, which compresses the matrix,
and that the protein matrix loses moisture and becomes fir-
mer (Kim & Lee, 1987). Starch added in meat emulsions
favors the formation of a more compact and stronger heat
induced protein network (Carballo, Fernandez, Barreto,
Solas, & Colmenro, 1996). When starch is added in meat
emulsion, starch results in a decrease in cooking loss and
an increase in both storage modulus (G 0 ) and loss modulus
(G00 ) (Li & Yeh, 2003a). The gelling characteristics of the

0260-8774/$ - see front matter  2006 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2005.12.043
 J.-Y. Li et al. / Journal of Food Engineering 78 (2007) 1240–1247
starch–protein mixture depend upon the thermal behaviour
of starch and protein.
The interaction of starch and protein is important in
determining macroscopic properties of food products such
as flow, stability, texture and mouth feel. In wheat flour
dough systems, protein and starch are tightly associated.
Literature results suggest that starch granule surface com-
ponents dictate the manner in which starch interacts with
its surrounding proteins (Ryan & Brewer, 2005). For the
non-wheat flour system, caseins neither interact with wheat
starch nor alter the gelatinization of potato starch (Erdogu,
Czuchajowska, & Pomeranz, 1995). Nonetheless, the pres-
ence of protein reduces the extent of enzymatic hydrolysis
of starch (Guerrier, Ynard, Lavellui, & Cerletti, 1997),
which indicates the possible interference on starch by pro-
tein. In starch/meat system, meat protein denatured at tem-
perature lower than starch gelatinization and formed a
continuous matrix. The gelatinized starch was either coat-
ing on the peripheral surface of protein network or trapped
in the protein matrix (Li & Yeh, 2002). Little research has
investigated the interactions between starch and soy pro-
tein in composite doughs.
To be helpful for developing of new soy products with
starch, the objectives of this study were to understand the
gelation characteristics of corn starch/soy protein concen-
trate (CS/SPC) composite and to examine the structural
changes of composites with various starch mass percentages.
2. Materials and methods
2.1. Soy protein concentrate and corn starch
Soy protein concentrate (SPC) was purchased from
ADM Co. (Decatur, IL, USA). Corn starch (CS) was
obtained from the National Starch Co. (Bridgewater, NJ,
USA). SPC and CS were stored in a desiccator at room
temperature until used. The moisture content was kept
below 10%.
Moisture, crude protein, lipid, and ash of CS and SPC
were determined using AOAC methods (1990). The analy-
sis was conducted to assure low content of crude protein
(0.5%), lipid (0.3%), and ash (0.4%) in CS. The data are
not shown in this report. When it was necessary, the starch
sample was treated by 0.1 M NaOH solution, precipitated,
and washed by distilled water repeatedly until low content
of crude protein and lipid were obtained. The SPC was
analyzed to have water 8%, crude protein 72% (dry basis),
and lipid 4% (d.b.).
2.2. Preparation of CS/SPC composites
CS and SPC were mixed at ratios of 0, 0.2, 0.3, 0.4, 0.6,
0.8, and 1, which made the starch mass percentage be 0%,
16.7%, 23.6%, 28.6%, 37.5%, 44.4%, and 50% in CS/SPC
mixture. Distilled water was added into the uniform mass
to yield a water content of 80%. All the samples were put
1241
into a stainless steel mold (50-mm diameter and 8-mm
high) and hermetically sealed, then cooked in a water bath
at 100 C for 20 min. After being cooled down by water at
15 C, CS/SPC composite was made and used for light
microscopic observation. In addition to the samples above,
CS was also observed by the light microscopy.
2.3. Differential scanning calorimetry (DSC)
The thermal properties of CS, SPC and CS/SPC com-
posites at 80% water content were determined in six repli-
cations using a differential scanning calorimeter (Setaram
DSC121, Setaram Co., France), equipped with a liquid-
nitrogen intercooler. About 100 mg of sample were hermet-
ically sealed in a stainless steel crucible. An empty crucible
was used as the reference. The scanning temperature was
increased from 25 to 150 C at 5 C/min. The onset temper-
ature (To), peak temperature (Tp), and heat of phase tran-
sition (DH) were determined by using a data analysis
system (Setaram DSC 121, version 3.3).
2.4. Dynamic rheometry
The dynamic viscoelastic properties of SPC, CS, and
CS/SPC composites at 80% water content were measured
in seven replications using a controlled stress rheometer
(Carri-Med CSL 500, TA Instruments Ltd., England) oper-
ated with a parallel-plate geometry of 40 mm diameter and
a gap of 1 mm. The linear range was found at a strain of
2%. Thus, a strain of 0.5% was used to assure the tests
being in the linear region. Temperature sweep was con-
ducted from 25 to 95 C at a heating rate of 1.57 C/min
using a frequency of 1 Hz. Since there was no significant
change at temperatures lower than 50 C, the data were
reported from 50 to 92 C. Parameters including storage
modulus (G 0 ), loss modulus (G00 ), and loss tangent (tan d)
were obtained using the software of analysis program.
The temperature that G 0 started to increase was designated
as T G0initial . The maximum G 0 , the corresponding tem-
perature and loss tangent were designated as G0max , T G0max
and tan dG0max , respectively. Silicone oil coated on the outer
edge of sample and a solvent trap were used to minimize
the water loss during the measurements.
2.5. Scanning electron microscopy (SEM)
The structure changes of CS/SPC composites cooked at
different temperature were observed using SEM (ABT-150,
Topon Corp., Japan). Samples (80% water content) were
hermetically sealed in a stainless steel mold and cooked
in water at 25, 68, 72, 74, 76, and 100 C for 20 min. The
samples were then freeze-dried to have moisture content
lower than 5% and broken to expose the cross-section area,
which were attached on an SEM stub using a double-
backed cellophane tape. The stub and sample were coated
with gold–palladium and the cross-section area was exam-
ined and photographed.
1242 J.-Y. Li et al. / Journal of Food Engineering 78 (2007) 1240–1247

2.6. Light microscopy
According to the histological technique described by
Ann Preece (1978), the cooked SPC and CS/SPC compos-
ites were put into a 10% formalin solution (Bouin’s solu-
tion) for 10 h to fix the structure. The structure of CS
was fixed by freeze-drying instead of using Bouin’s solu-
tion. After the structure fixing, the samples were dehy-
drated using a series of graduated changes of different
strengths of alcohol and xylene for 1–3 h each in an auto-
technicon (Shandon Citadel 1000, England) and then
embedded in paraffin in a paraffin oven (Shandon Hispo-
centre 2, England). Sectioning was conducted using a
microtome (Shandon AS 325, England) to have a sample
of 4 lm thick, which was put in cooled water, warm water
(40 C) and then transferred onto a slide. Deparaffin by
xylene for 3 min was repeated three times. The sample
was stained with eosin to exhibit red color for protein. A
consequent dyeing with iodine solution resulted in pink
for protein and dark blue or purple for starch. The distri-
bution of protein and starch in the sample was observed
using a light microscope (Optiphot-Pol, Nikon, Tokyo,
Japan) and the photos were taken by using a 35 mm
photomicrography camera (Microflex HFX-IIA, Nikon,
Tokyo, Japan). If the handling took more time, the color
for starch would become brown and was still distinguish-
able from protein.
3. Results and discussion
3.1. Thermal analysis
The major component, glycinin, in soy protein dena-
tured at 88 C at pH 8 (Renkema, Lakemond, de Jongh,
Gruppen, & van Vliet, 2000). SPC did not show any endo-
thermic peak in DSC thermogram from 25 to 150 C, pos-
sibly due to the heating in manufacturing process. The
result was similar to the pre-treated soy protein isolate
(Sorgentini, Wagner, & Anón, 1995). CS exhibited one
endothermic peak with To of 64.8 C and Tp of 70 C
(Table 1). The gelatinization temperature and correspond-
ing heat absorbed (10.2 J/g) fell in the range of typical tran-
sition temperature and enthalpy of CS (Li & Yeh, 2001).
CS/SPC composites yielded higher To and Tp than those
for CS. The water availability to starch was reduced by
SPC, which resulted in higher transition temperature.
Among the CS/SPC composites, increasing the SPC mass
percentage generally resulted in higher To and Tp, but
lower DH for the composite. The DH for the composite
was then converted to that for starch as listed in Table 1
since only starch exhibited endothermic peak. The data
showed that increasing SPC mass percentage resulted in
higher DH of starch possibly due to the reduced water
availability. The gelatinization of CS in the composite
was restricted by SPC.
For an ideal solution (or mixture) in which intermolec-
ular forces are absent, the property of solution can be
expressed as a linear summation of its component (Van
Ness & Abbott, 1982). In that case, DH of the composite
can be expressed as

H S=SPC composite ¼ starch mass percentage 
H starch ð1Þ
Table 1 showed that the experimental data were greater
than the linear combination (the number in the parentheses
in Table 1), which was different from the system of pork
ham and starch (Li & Yeh, 2002) due to the difference in
the formation of composites. The presence of SPC re-
stricted the swelling and gelatinization of CS, thus more en-
ergy was required for the phase transition. No chemical
interaction between CS and SPC was observed.
3.2. Rheological properties
Due to the treatment in preparation, SPC exhibited high
G 0 (7.72 kPa) at 50 C during temperature sweep (Fig. 1a).
G 0 of SPC was decreased to 2.72 kPa when the temperature

Table 1
Differential scanning calorimetric dataa for S/SPC composites with different starch mass percentage
Starch mass To (C) Tp (C) DHb (J/g of composite) DHc (J/g of stach)
percentage (%)
0 (SPC only) – – – –
16.7 68.5 ± 0.41 73.5 ± 0.58 2.4 ± 0.09d(1.7) 14.4 ± 0.54
23.1 67.8 ± 0.60 74.0 ± 0.33 3.3 ± 0.08d(2.4) 14.3 ± 0.35
28.6 68.1 ± 0.15 73.6 ± 0.38 3.9 ± 0.16d(2.9) 13.6 ± 0.56
37.5 67.9 ± 0.46 73.2 ± 0.37 4.4 ± 0.04d(3.8) 11.7 ± 0.11
44.4 67.7 ± 0.18 73.0 ± 0.20 5.4 ± 0.12d(4.5) 12.2 ± 0.27
50 67.1 ± 0.18 72.9 ± 0.16 5.9 ± 0.16d(5.1) 11.8 ± 0.32
100 (Starch only) 64.8 ± 0.18 70.0 ± 0.41 – 10.2 ± 0.37
a
The data are presented as the mean ± standard deviation of six experiments.
b
The heat absorbed for composite per gram dry sample.
c
The heat absorbed for starch gelatinization per gram dry starch in the composite.
d
The endothermic peak of S/SPC composites was from the phase transition of starch. The number in parentheses was calculated as a linear relationship
of starch DHS/SPC composite = starch mass percentage · DHstarch.
 J.-Y. Li et al. / Journal of Food Engineering 78 (2007) 1240–1247 1243

was up to 92 C. The reduction in G 0 by heating was similar
to the pre-treated soy protein isolate (Vliet, Martin, & Bos,
2002). The data concurred with the thermal analysis that
there was no denaturation or gelation of SPC during heat-
ing. As expected, non-gelatinized starch suspension exhib-
ited very low G 0 (3.64 · 103 kPa) at temperatures lower
than 60 C. When the temperature reached 60.2 C, desig-
nated as T G0initial , G 0 of CS increased dramatically as starch
granules started swelling. That indicated the swelling of
starch granule occurred before the absorption of heat at
64.8 C measured by DSC. There existed a maximum
G0 ðG0max Þ of 7.09 kPa at 65.3 C due to the deformation
of starch granules (Tsai, Li, & Lii, 1997). After the swelling,
starch granule adsorbs heat for gelatinization, which
resulted in the deformation, disruption, and melting of
starch granules. The Tp (70 C) of DSC thermogram indi-
cated the temperature for the disruption/melting of starch
granule (Yeh & Li, 1996). Thus, the deformation of starch
granule occurred at temperature lower than that for the
disruption or melting. Starch formed an extensive network
structure with low G 0 at high temperature (Masi, Cavella,
& Sepe, 1998). The change in G00 (Fig. 1b) was similar to
that of G 0 for SPC and CS, respectively. The value of G00
was much smaller than G 0 indicated that the samples had
more elastic than viscous property.
At 50 C, both G 0 and G00 (Fig. 2) for all the composites
were between those for SPC and CS. Increasing the starch
mass percentage reduced the G 0 and G00 of the CS/SPC
composite. As discussed previously for an ideal solution,
G 0 of the composite was calculated as
G0 of composites ¼ ðmass percentage  G0 ÞSPC
þ ðmass percentage  G0 Þstarch ð2Þ
As listed in Table 2, the calculated G 0 was much greater
than the experimental data. When the starch mass percent-
age was no more than 28.6%, the experimental data were
about a half of the calculated values. Nevertheless, the
experimental data were less than 16% of the calculated val-
ues when the starch mass percentage was greater than
37.5%. It seemed that the addition of CS into SPC weak-
ened the structure of the composite. The change in the rhe-
ological characteristics of the composites during heating
was similar to that of starch. It appeared that the G0max
was attributed to the gelatinization of CS. At 92 C, all
the composites yielded similar values in G 0 (ranged from

10
10
(a) Starch mass % in the composite (a)
Soy protein concentrate 16.7%
8 23.1%
8
28.6%
37.6%
44.4%
6
6 50.0%
G' (kPa)

G' (kPa)

4
4

2
2

Corn starch
0
0
1.5
1.2
(b) (b)

1.2
0.9

0.9
Soy protein concentrate

0.6
G" (kPa)

G" (kPa)

0.6

0.3
0.3

0.0 0.0

Corn starch

40 50 60 70 80 90 100 40 50 60 70 80 90 100
Temperature (oC) Temperature (oC)

Fig. 1. Temperature sweep for soy protein concentrate and corn starch: Fig. 2. Rheological characteristics of various CS/SPC composites during
(a) storage modulus (G 0 ), (b) loss modulus (G00 ). heating: (a) storage modulus (G 0 ), (b) loss modulus (G00 ).
1244 J.-Y. Li et al. / Journal of Food Engineering 78 (2007) 1240–1247

Table 2
Dynamic rheological characteristics of SPC, starch and S/SPC composites
Starch mass G 0 (kPa) at 50 Ca T G0initial (C) G0max (kPa) T G0max (C) Tan dG0max
percentage (%)
0 (SPC only) 7.72 – – – (0.1822)b
16.7 3.63 (6.43) 62.7 5.63 73 0.1285
23.1 2.89 (5.94) 62.7 5.99 73 0.1280
28.6 2.23 (5.51) 62.7 6.58 73 0.1247
37.5 0.79 (4.83) 62.7 5.51 73 0.1239
44.4 0.04 (4.29) 65.3 6.84 70.5 0.1131
50 0.01 (3.86) 65.3 6.95 70.5 0.1081
100 (Starch only) 3.64 · 103 60.2 7.09 65.3 0.1184
a 0 0 0
The number in parentheses was calculated by G of composites = (mass percentage · G at 50 C)SPC + (mass percentage · G at 50 C)starch.
b
The number in the parentheses was determined at 50 C since SPC had the highest G 0 .

1.92 to 2.54 kPa), which was not significantly affected by

the starch mass percentage.
The CS/SPC composites with 16.7%, 23.1%, 28.6%, and
37.5% starch exhibited the same T G0initial at 62.7 C and T G0max
of 73 C (Table 2), which was higher than the T G0initial
(60.2 C) for starch but lower than To (64.8 C) of the
CS. When the starch mass percentage was increased to
44.4% and 50%, T G0initial was up to 65.3 C but with a lower
T G0max of 70.5 C. Apparently G0max increased with the
increase in starch mass percentage except that of 37.5%,
which yielded a low G0max (5.51 kPa). The results demon-
strated that SPC and gelatinized CS had antagonistic effect.
When the starch mass percentage was increased from
16.7% to 50%, the tan dG0max of the composite was reduced
from 0.1285 to 0.1081. The reduction in tan dG0max indicated
the composite tended to be more solid-like in viscoelastic
properties probably due to the addition of CS. Reduction
in both G 0 and loss tangent indicated the product be softer
but more elastic.

3.3. Microstructure

After being cooked in boiling water for 20 min, both

SPC and CS formed three-dimensional network (Fig. 3)
but with different pore size. The formation of 3-D protein
network was probably due to the filamentous nature of
soy protein (Ornebro, Wahlgren, Eliasson, Fido, &
Tatham, 1999). The pore size of starch network was much
smaller than that in SPC network, which indicated that
starch exhibited a more rigid structure with low tan dG0max .
SEM revealed the morphology of CS/SPC composite Fig. 3. Scanning electron micrographs for (a) soy protein concentrate
during heating. Fig. 4 illustrates the structural change of (SPC) and (b) corn starch (CS) after being cooked at 100 C for 20 min.
CS/SPC composite with 28.6% starch as an example. At
25 C, lower than the To (68.1 C) for starch gelatinization,
CS granules were embedded in SPC matrix (Fig. 4a). That were present in the filamentous structure (Fig. 4c). It
was an opposite situation to the adsorption of protein onto seemed that the gelatinized starch displaced proteins creat-
starch surface (Ryan & Brewer, 2005) due to low starch/ ing holes in the protein network. That was similar to effect
protein ratio. As the temperature was raised to 68 C, close of adding more surface-active surfactant on protein struc-
to To but lower than T G0max (73 C) of the composite, some ture (Morris, 2004). Being cooked at temperature (74 C)
starch granules attached to the network formed by SPC higher than Tp and T G0max of the composite, no intact starch
(Fig. 4b). When temperature was raised to 72 C, lower granules were observed in the network (Fig. 4d). Further
than Tp (73.6 C) of the composite, few starch granules cooking at 76 C (Fig. 4e) and 100 C (Fig. 4f) did not
 J.-Y. Li et al. / Journal of Food Engineering 78 (2007) 1240–1247
Fig. 4. Scanning electron micrographs for CS/SPC composite with 28.6% starch cooked at (a) 25 C, (b) 68 C, (c) 72 C, (d) 74 C, (e) 76 C, (f) 100 C
for 20 min.
introduce any significant change in the microstructure.
There was no more change in the composite structure once
the starch granules completed the gelatinization.
The distribution of starch and protein in the CS/SPC
composite was revealed by the double-staining method.
SPC (Fig. 5a) and CS (Fig. 5b) formed different network
which was hardly revealed by SEM. It appeared that bun-
dles of protein filaments were formed in SPC structure.
Nevertheless, thin strands were formed in starch network.
Probably that was the reason why SPC yielded greater G 0
than CS at 92 C during the temperature sweep. When
low concentration of starch (16.7%) was added, the starch
dispersed in the SPC matrix (Fig. 5c), which maintained its
integrity. Not like that in the starch/meat systems (Li &
Yeh, 2003b), only small portion of starch was attached to
the surface of protein structure. Increasing the starch mass
percentage to 23.1% and 28.6% resulted in some breakage
1245
of SPC network which still appeared to be a continuous
phase in the matrix. When the starch mass percentage
was increased, CS displaced SPC creating the holes in the
protein network. The starch phase appeared to be sepa-
rated from the protein phase. That starch mass percentage
affected the interfaces between CS and SPC was similar to
which for corn starch and zein (Chanvrier, Colonna, Della
Valle, & Lourdin, 2005).
Most protein–polysaccharide mixtures are thermody-
namically incompatible at neutral pH and the mixture can
be separated into two phases (Tolstoguzov, 1997). After
gelation of the incompatible polymer mixture, the resultant
gels could be regarded as filled or composite gels (Clark,
1987). In a binary mixture of protein and starch, both com-
ponents were capable of forming a continuous gel network.
The formation and strength of network depended upon tem-
perature, concentration, and phase stability. When the
1246 J.-Y. Li et al. / Journal of Food Engineering 78 (2007) 1240–1247

Fig. 5. The light micrographs for CS/SPC composites with different starch mass percentages after being cooked at 100 C for 20 min: (a) 0% starch (SPC),
(b) 100% corn starch, (c) 16.7% starch, (d) 23.1% starch, (e) 28.6% starch, (f) 37.5% starch, (g) 44.4% starch, (h) 50.0% starch.

starch mass percentage was up to 37.5%, the breakage of
SPC network appeared to be more severe and it was difficult
to define the continuous phase (Fig. 5f). Thus, the G 0 at 50 C
and G0max were much less than those for the composite with
28.6% CS. Further increasing starch mass percentage
resulted in that the starch network became the continuous
phase in the composite (Fig. 5g and h). As a continuous
phase was formed, G0max of the composite was increased.
Since the starch network became the continuous phase, the
properties of the composite were attributed to the gelatiniza-
tion and properties of starch. The phase inversion due to the
change in starch mass percentage also occurred in whey pro-
tein isolate and cross-linked waxy maize starch dispersion
(Ravindra, Genovese, Foegeding, & Rao, 2004).
 J.-Y. Li et al. / Journal of Food Engineering 78 (2007) 1240–1247
4. Conclusions
In CS/SPC composites, SPC reduced the water avail-
ability to CS and raised the endothermic temperatures of
CS in the composites. Both SPC and CS were capable of
forming a network structure. When the starch mass per-
centage in the composite was lower than 28.6%, SPC
matrix was the continuous phase. Adding more starch dis-
placed the protein creating holes in the continuous phase
and resulted in low G 0 of the composite. Further increase
in the starch mass percentage more than 44%, starch
became the continuous phase and the properties of com-
posites were attributed to the gelatinization of starch. It
appeared that there were no chemical interactions between
SPC and CS during heating.
Acknowledgements
This study is part of a research project sponsored by the
National Science Council of the Republic of China (Project
No. NSC-91-2317-B-002-019). The financial support is
greatly appreciated.
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