Investigation of the Interaction of Modified Soy Protein Fractions With Wheat Starch Granule Components
Ryan, Kevin Joseph
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https://hdl.handle.net/2142/83679
Description
Title
Investigation of the Interaction of Modified Soy Protein Fractions With Wheat Starch Granule Components
Author(s)
Ryan, Kevin Joseph
Issue Date
2003
Doctoral Committee Chair(s)
M. Susan Brewer
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
In order to produce traditional wheat products with a significant soybean protein addition, a thorough understanding of each product's individual physicochemical, structural and dynamic nature is necessary. Significant research has been conducted on the function of wheat gluten in bakery products. This information has been used to successfully formulate high protein breads. However, complete gluten formation is not present in many soft wheat bakery products (e.g. pastries, cookies, cakes). In these systems, the interaction between protein and starch is more significant. Research was conducted using a variety of proteins to assess adsorption potential on soft wheat starch. Textured soy protein was found to adsorb to a higher degree than other proteins. Subsequent research using polystyrene microspheres identified the role of puroindoline (a starch granule surface protein) and starch lipids on the binding potential of soy proteins in a model starch system. This hypothesis was then tested and proved using a model sugar-snap cookie system containing starch free of granule surface protein. Research found that puroindoline and starch granule surface lipids significantly affected protein binding. These data may result in the development of improved soy protein processing and soy supplemented wheat products.
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