The effects of lotus root amylopectin on the formation of whey protein isolate gels

The effects of lotus root amylopectin (LRA) on the formation of whey protein isolate (WPI) gels were investigated at the concentration range from 0 to 1.0% (w/v) by determining the texteral, thermal and rheological properties. Results exhibited these properties of WPI gels could be significantly enhanced by the addition of LRA in a concentration-dependent manner. Compared the gel with free of starch, the gel strength, water holding capacity and thermal transition temperature of WPI gel containing 1% (w/v) amylopectin were enhanced by 12.7-fold, 24.9% and 3.6 °C, respectively. According to the analysis of scanning electron microscopy, colorimetric reaction and Fourier transform infrared spectroscopy measurements, it was concluded that the LRA-induced enhancement of WPI gel properties was possibly attributed to the formation of stable three-dimensional gel network, increased contents of reactive sulfhydryl group, CN bond and/or NH bond. Results suggested that LRA might be a good gel modifier.