Document Type
Article
Publication Date
2017
College/Unit
Davis College of Agriculture, Natural Resources and Design
Department/Program/Center
Animal and Nutritional Sciences
Abstract
Calcium‐enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0–20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater with the addition of 5 g starch/kg protein paste. Gels containing starch were harder, chewier, and less springy (p < .05) than gels without starch. For most measurements, regression analysis showed that increasing the starch concentration beyond 5 g/kg did not contribute to further significant textural changes. Torsional shear stress and strain along with Kramer shear force increased as the concentration of starch increased (R2 = .79, .79, and .53, respectively). The addition of ≥10 g starch/kg protein paste resulted in darker gels and gels got darker as more starch was added (R2 = .71). Results showed no benefit to increasing starch concentration in gels beyond 5 g starch/kg protein paste.
Digital Commons Citation
Paker, Ilgin and Matak, Kristen E., "Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels" (2017). Faculty & Staff Scholarship. 1239.
https://researchrepository.wvu.edu/faculty_publications/1239
Source Citation
Paker, I and Matak, KE. Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels. Food Sci Nutr. 2017; 5: 763– 769. https://doi.org/10.1002/fsn3.456
Comments
© 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
The article is supported by the WVU Libraries' Open Access Author Fund.